I've munched on them raw and they are not bad now that the cold weather has taken some of the bite away. These are Gilfeather heirloom turnips and are the state vegetable. According to the university of Vermont they are a rare cross between rudabaga and turnips and are considered a turnip. The flesh is pure white not yellow like a rudabaga. They have a turnip festival in wardsboro Vermont in late October, I've never been but I hear it's a good time. A friend gave me the Gilfeather cookbook that the Wardsboro library publishes as a fundraiser . It's almost 200 pages and is has a huge variety of recipes including appetizers, soups , breads and desserts.I use turnips in soups but my favorite way is raw dipped in a mustard horseradish dip.
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