Turnip

(rough estimate due to natural conditions {weather, pests etc})

September & October

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if the turnips came with tops (the leaves still on), & you plan on using the tops, cut off the leaves, bag them separately & refrigerate the leaves for use within a few days at the most. Refrigerate the roots unwashed in a plastic bag. They should keep for anywhere from 1 week to 2 weeks in the fridge, depending on your refrigerator.
To freeze, wash, peel, slice & place in pot of water that just covers them. Bring the water just to the boiling point, then drain water off the turnips (why not drain into a bowl & freeze to use as part of a tasty stock one day?), dump the turnips into a sink of very cold water, then drain again, pack in freezer bags & freeze.*Background: Turnips store very well in root cellars, which have humidity levels which are more conducive to good, long-term storage. Turnips don’t, however, store well in refrigerators because refrigerators are very dry places.

Young or baby turnips which are often harvested at an early stage are delicate & sweet in taste. They make an excellent ingredient when added raw in a vegetable salad along with cabbage, carrot, & beetroot. As they grow larger in size, turnips tend to have a more pronounced, woody taste, hence are not always preferred in salad preparations.
use raw turnips: cut them into sticks which can be used in dips, or grate them for a salad or coleslaw
diced into cubes, turnips can be a great addition to a vegetable stew with potatoes, carrots, shallots, and kohlrabi
top greens can be used along with other vegetables & greens to cook various soups & curries.
In many parts of Iran, India, & Pakistan, turnip cubes are pickled too, just like other vegetables such as carrot, radish, and chili peppers.