One of the greatest joys of growing your own food is being able to harvest crops at different stages of growth than they are usually available at your grocery store or farmers market. We always hear about fruit and vegetables being picked “at the height of perfection.”

But who’s the judge of that? We’ve been known to burrow under potato plants in early July to fish for a few grape sized early potatoes to boil and top a salad. We also always let a few spring radishes go to seed to enjoy their crunchy peppery seedpods later in the summer.

Maybe the tastiest joys of early summer are baby turnips. Most of us associate turnips as one of the stoic, tough, hard-boiled root staples that get us through a long hard winter. But when planted and harvested earlier in the year, they’re like little amethyst jewels which can either be steamed, roasted, or even grated raw into a slaw.

If there’s one thing you’ve probably learned about us, it’s that we really don’t like to waste anything – especially food.  So what makes harvesting “premature” turnips even more wonderful is that their greens are also at a great stage for eating. They’re not yet at that hafta-boil-the-hell-outta-em stage.

Below is one of our favorite recipes using baby turnips, their greens, and a few other great leaves of summer. You’d be hardpressed to find a healthier salad anywhere, and this one can be served either hot or room temperature.

3-GREEN BABY TURNIP SALAD with Honey Mustard Dressing.

1 bunch of baby turnips, with greens (each turnip 1-3 inches in diameter.)

1 bunch swiss chard

1 bunch early mustard greens

(any type of early cooking green can be substituted – baby kale, baby collards…)

2 T olive oil

zest of one lemon

For Dressing

2 t honey

1 t white wine vinegar

1 t lemon juice

1 t dry mustard

2 t olive oil

salt, pepper to taste

First separate turnips from greens, remove root. Be sure to leave 1/4 of stems left on turnips. (Never slice root top off any root vegetables before cooking – beets, turnips, rutabagas, etc. The flavor and vitamins will drain while cooking.)

Place turnip bulbs in shallow pan, coat with oil, cover, and place in 400 degree oven for approx 20 – 30 minutes. They’re done when easily pierced with knife.

While turnips are roasting, wash all greens. This sounds simpler than it really is. Chard, mustard, and turnip leaves have deep ridges that hold a lot of sand, dirt, and bugs. The easiest way to thoroughly wash these greens is to submerge in a sink full of cold water then rinse each one separately as you remove them. No need to dry them. They’ll be boiled. Slice away and discard any tough stems on anything other than the chard. On the chard, slice away the beautiful stems and cut into one inch segments.

Chop remaining greens coarsely.

Bring pot of water to boil, add chard stems first, then three minutes later add chopped greens. Cover. Boil until just tender – only about 10 minutes, tops. You’ll want them to retain a little more texture than the more familiar wintertime boiled collards.

Combine ingredients for dressing, and shake vigorously.

Drain greens (save juice for soups or even drinking,) and allow to cool with finished turnips. Then arrange in bowl or plate, top with turnips, sprinkle with lemon zest, and drizzle with dressing.

Enjoy this dish on a rainy summer day…maybe one with a slight chill. The earthy, warm taste of the greens and turnips might be a little reminiscent of cooler seasons, but the surprising brightness of their younger flavors will remind you to celebrate summer even more.