Jan 08 2014

Vermont’s Gilfeather Turnip

Published by at 12:04 am under Family Meals,Foods to Try

It is always fun trying new foods. My sister -in -law recently gave me a Gilfeather Turnip, she promised it would be great as it was grown in Vermont, a state with climate and soil that is said to produce the best of these turnips.  Here is how the Slow Foods web page describes this root vegetable: The Gilfeather is an egg-shaped, rough-skinned root, but unlike its cousins, it has a mild taste that becomes sweet and a creamy white color after the first frost. While the hardy Gilfeather turnip does well in nearly any climate, a touch of frost contributes to its unusual taste and texture. Developed and named after John Gilfeather from Wardsboro, Vermont, this turnip is one of the state’s unique contributions to cold weather agriculture. Mr. Gilfeather carefully guarded his stock to ensure that no one else could propagate the vegetable. However, some seeds slipped by and a few folks have continued to grow the Gilfeather Turnip after Mr. Gilfeather died.

My sister in law was right the turnip was terrific! If you are lucky and live near Vermont maybe you will find one at a  Winter Market. Prepare turnips just as you would a potato, peel, cube, boil in salted water and mash with butter until smooth and creamy.




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