When we started eating our Hakurei turnips in November, Daddy admonished me, "Don't eat the turnips, eat the greens all winter long."  So I left them alone to see what would happen.

I was disappointed when my turnips didn't put out many more leaves, but that's to be expected since our Persephone Days were beginning by the time I cut the turnip tops the first time.  Then, this week, I discovered the real treat from overwintering turnips --- "turnip raab" (aka "almost broccoli raab").

Despite the name, broccoli raab is actually most closely related to turnips.  Also known as rapini, the vegetable is grown primarily for the unopened flower buds, which can be cut repeatedly and which taste a bit like broccoli.  I haven't had good luck with broccoli raab in the past --- it seems to bolt quickly and barely give me much of a harvest --- so I stick to real broccoli.

That said, the flower buds on my turnips were delicious, and the plants seem to be following the lead of their relatives by sending out side shoots once I cut the main head.  We've been eating bolted mustard buds for a few weeks now, but the turnip buds are clearly a cut above, with thicker stalks that don't go woody as quickly.

The moral of the story is --- if you have overwintering turnips, go out and check on them now for some bonus broccoli raab.  The buds are best before they open, but even young flowers like this are pretty tasty when you saute with some mustard leaves and a bit of balsamic vinegar and peanut oil.  Whatever you do, don't pull out the bolting plants and consider them a loss!