Gilfeather and Red Turnips

The gilfeather turnip was bread here in Vermont. Here is an excerpt from the Slow Food site about gilfeathers: The Gilfeather is an egg-shaped, rough-skinned root, but unlike its cousins, it has a mild taste that becomes sweet and a creamy white color after the first frost. While the hardy Gilfeather turnip does well in nearly any climate, this touch of frost contributes to its unusual taste and texture. Developed and named after John Gilfeather from Wardsboro, Vermont, this turnip is one of the state's unique contributions to cold weather agriculture. Mr. Gilfeather carefully guarded his stock to ensure that no one else could propagate the vegetable. However, some seeds slipped by and a few folks have continued to grow the Gilfeather Turnip after Mr. Gilfeather died." These turnips are truly unique, and we are fortunate that the seeds made their way to other Vermont farmers. Try boiling and mashing the gilfeathers with potatoes. Turnips can be kept for a couple of weeks loosely wrapped in a plastic bag in your crisper drawer.

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