Years ago, Grandpa Yoder would disk a patch in the corner of the field and scatter turnip seed in mid summer. 

You may know the old rhyme

"Fourteen July, wet or dry, sow your seed and let it lie." 

We still follow that tradition.





Even in the middle of a heat wave when it seems nothing could survive, we sow our seed.  At first the turnip patch is frighteningly bare. But the occasional summer rains are enough, and by fall the patch is bright green. 

We follow this planting schedule so that roots mature during consistently cool weather.

That assures us of a sweet, delicately flavored turnip.




Savor a slice of one of our finest.

Spread a little natural peanut butter on it if you like.

Note their crisp texture and distinctive flavor.

  This is a result of their growth in cool weather and the fact that we try to leave them in the ground undisturbed until the very last day before a hard freeze comes.


Then, we lift the crop, clip the tops, wash them and pack them in plastic bags with about 25# to a bag.  Unlike potatoes, turnips loose water rapidly through their skins, and a dehydrated turnip has the texture of wet styrofoam! 

The plastic holds the moisture and we can conveniently keep the turnips closer to their natural state.

The bags are then transferred to an old fashioned root cellar.  The deep stone walls maintain a constant temperature, and everyone can enjoy this tasty fresh vegetable all winter long.



So help yourself. 

We're pleased to bring you these tasty, locally grown delights – the same ones we've put up for our family.

While they’re not certified organic, we do grow them without any pesticides because we have children and grandchildren too.