What Farmer Ric’s turnips taught me about real flavor
Have you ever tried a turnip? They’re one of those white-purplish round vegetables that people walk right by in the grocery store. No one seems to know what to do with them, and they don’t taste that good. I used to think this until I tasted a special, small-farm, variety…
The year was 2016, I had recently moved to New Mexico after studying nutrition for five years and getting my dietitans license. I moved to NM to learn more about growing food, and since I didn’t know much, there was some pretty pivotal moments.
Like one spring day at Sol Harvest Farm. Farmer Ric handed me a hakurei turnip, it was much smaller and cuter than the typical grocery-store turnips. I took a bite and was completely mindblown. This wasn’t the dry, bitter root vegetable I expected. It was juicy – like biting into a crisp-apple-level-juicy. It was sweet, with just the perfect balance of bitter. It was… amazing?
That moment changed everything I thought I knew about vegetables.
Here’s the thing that really got me: I had just spent five years studying nutrition but nobody ever taught me about THIS – about these incredible varieties of vegetables out there, about how a simple turnip could taste so different from what we’re used to.
It turns out our view of vegetables has been stunted, like those dry, too-big turnips at the grocery store. It’s not about just “eating more vegetables”, it’s about eating vegetables that taste really good and the joy that comes from the process.
This is why I love spring cooking so much. It’s not just about preparing a meal – it’s about discovering these incredible flavors that have been hibernating all winter. It’s about learning what vegetables can REALLY taste like when they’re grown with care and don’t have to travel too far.
Spring is all about newness, growth, and vitality — so in that spirit, we can’t wait for you to join our new upcoming spring offerings!
Image 1: Seared hakuri turnips with a miso glaze
Image 2: Sun-kissed turnips
Image 3: A menu from a cooking class where we made hakuri turnip pancakes with bacon a chipotle-lime crema — these were absolutely delicious.
