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Turnips & Potatoes


1 Tablespoon olive oil
1/2 of an onion, diced
3-4 turnips cut into 1/2 inch cubes (peeled first)
3-6 (depending on size) small yellow potatoes or one large potato.  Peeled and cubed in about 1/2 inch cubes.  You want about the same amount of potatoes as turnips when you are done.
1 Tablespoon fresh parsley or 1/2 Tablespoon parsley flakes
1 Tablespoon sugar
1 Tablespoon red wine vinegar (or I used garlic vinegar)
4 slices bacon, cut into 2 inch pieces

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This is another recipe we found in our night of making lots of turnip recipes to find some that tasted tolerable to share with you all.  This one is adapted from Bon Appetit.  However, I have made quite a few changes.


  1. Cook slices of bacon until mostly cooked.
  2. Add olive oil and onion to skillet.  Saute until onion is soft.
  3. Add potatoes and turnips.  Cook for a few minutes and then cover and let cook for about 15 minutes or until soft.
  4. Mix in bowl vinegar, sugar, and 1/4 cup water.
  5. After veggies are soft, remove from heat, mix with mixture in bowl.
  6. Return veggies to skillet spreading flat in pan.  Cook until crispy about four minutes.
  7. Then turn veggies and cook until other side is crispy.  (The more crispy the better we decided with this recipe…I did not let them cook long enough and they were good but would have been better with more crunch.)
  8. Sprinkle with parsley and serve.

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