Dice turnips (no need to ever peel these) and carrots (don’t peel either, just scrub) in more or less the same quantity. Chop 4-5 garlic scapes. Dice 1-2 slices bacon or use a bit of bacon fat. Add everything to a large skillet (you’ll need to use 1 tablespoon or so of olive oil or butter if you don’t have bacon or bacon fat) and cook gently for about 15 minutes until the vegetables are tender. Optional- add cut turnip greens at end and lightly wilt. Season with salt and a squeeze or two of lemon juice.
We want to help you enjoy ALL of the diversity of produce that can be grown in the Willamette Valley and strongly believe that most everyone can enjoy most every vegetable by finding the right preparation!