Roasted turnips
Clean turnips, remove tops and cut in halves or quarters to make approximately 1.25 inch diameter pieces. Coat with olive oil and bake in a ceramic baking dish and bake for 15-30 minutes until soft (350- 400 degrees). The time and temperature can be adjusted to cook along with other things (squash or potatoes). Salt and pepper 
to taste.
If you bake along with other veggies (carrots, potatoes, onions) the turnips will be very soft by the time the carrots are cooked. This is good, but if you want them to be ‘done’ (remain intact) at the same time you can partially cook the potatoes and carrots in the microwave before combining and baking. Again, clean, cut into pieces of a similar size, place in a ceramic dish, cover and then nuke for 4-6 minutes depending on the quantity.
At the Market November!
Arugula, Beets, Broccoli, Cabbage, Carrots, Chard, Cilantro, Fennel, Kale, Kohlrabi, Green, Sweet Red, Purple and White Peppers and Hot Peppers-Jalapeno, Pablano, Anahiem, Seranno- plus Yellow, Red and Purple Potatoes, Radish, Salad Mix, Shallots, Spinach, Winter Squash, Tomatoes, Turnips
At the Market September
Arugula, Basil, Broccoli, Chard, Cilantro, Fennel, Garlic, Kale, Kohlrabi, Onion, Parsley, Green, Purple and White Peppers and Hot peppers-Jalapeno, Pablano, Anahiem, Seranno- plus Yellow, Red and Purple Potatoes, Shallots, Spinach, Summer Squash, Tomatoes (cherry and slicers), Zucchini