post by our guest blogger Mary Beth Cotterell (also our Cary Area Manager!)
Eating locally and in season is one of the BEST ways to eat. Best why? I can think of two very healthy reasons right away:
- produce picked and eaten at its peak generally has more vitamins, minerals and antioxidants than foods harvested before they’re ripe and then shipped long distances
- locally grown foods are better for the environment: they support small and midsize local farmers, cut down on pollution from shipping and trucking food and reduce your carbon footprint
BUT sometimes eating seasonally means you are exposed to vegetables that you might not ordinarily pick up at the grocery store. The turnip, I’m sorry to say, must be one of those because I have seen a large amount of them swapped out of your Boxes in the past few weeks! I am also someone that wasn’t a big fan of the turnip until I decided to try it again.
The Turnip has so many wonderful qualities — it needs another chance!!
- First off, the turnip is actually a member of the Cabbage Family and the greens are treasured as much as the root part.
- Turnips are very low calorie root vegetables; contains only 28 calories per 100 g. However, they are very good source of anti-oxidants, minerals, vitamins and dietary fiber.
- Turnip greens are the storehouse of many vital nutrients; contain certain minerals and vitamins several fold more than that in the roots. The greens are very rich in antioxidants like vitamin A, vitamin C, carotenoid, xanthin, and lutein. In addition, the leafy-tops are an excellent source of vitamin K.