What’s in Season

Some products at the Cambridge Farmers' Market are only available during certain seasons because different crops grow at different times of the year. Below is a list of what's in season each month. Please note these are approximate dates and may vary according to local weather. 

Be sure to check out our feature item each month for food tips and recipes.

February Feature:Turnip

The turnip and the rutabaga are both members of the cabbage family. Turnips are usually white or white and purple while rutabagas are yellowish. Rutabagas are slightly sweeter tasting than turnips. The most obvious visible difference between them is that turnips for food are harvested when small and
tender. They get woody when they get bigger. Rutabagas stay tender at larger sizes, so they are often
harvested at a larger size. The larger yellow ones are rutabagas, and the smaller white and purple ones are turnips. Both are vegetables and are frequently coated with a thin layer of paraffin wax after harvesting to keep them from drying out

How is it Grown?

Turnips come to harvest 30 to 60 days after sowing. Rutabaga need about 80 to 100 days from planting to harvest.

Both vegetables are root based and grow in the ground with green leafy stalks that grow above ground.

They are fall vegetables that are usually available to buy in the winter.

What to look for when buying/picking:

They should feel firm and feel a bit heavy for their size.

What to Avoid

Avoid vegetables that are overly light, soft or mushy to the touch or look bruised or damaged.

Other Facts

Turnip leaves taste like mustard greens. They can be cooked and consumed like spinach or used fresh in salads.

Turnip was staple food in Ancient Greece and Rome.

Turnip was massively consumed in Germany during the WWI when meat and potato became scarce. Flour made of turnip was used for the preparation of bread. The winter period of 1916-1917 became known as "turnip winter".

Learn about the benefits of buying local.