Both are members of the Cruciferae family, along with cabbages, brussels sprouts and cauliflower.

• Start coming into season locally in August and run through November
• Keep well — they can be bitter when raw, but are mellow when cooked.
• Purple top turnips can be peeled or not, depending on size. Bigger ones should be peeled.
• When available, buy local and organic rutabagas — they are less likely to be waxed for storage.
• Are infinitely easier to peel before cooking (I’ve ruined a number of peelers on waxed rutabagas).

Ways to Prepare and Eat Both:

• Steamed/boiled: For fresher and younger turnips. For the paleo or keto-minded, they can be mashed as a potato alternative.
• Roasted: Dice into chunky or medium pieces, toss with oil and roast at 400°F until tender and golden. Combine with other roots like carrots, parsnips or potatoes for balance.
• Layer into your favorite au gratin or scalloped tuber recipe for a more nuanced, and dare I say, healthy-ish comfort food.