Gilfeather Turnips - 5 lb Box

Gilfeather Heirloom Turnips
Sweet, Creamy, and Once a Closely Guarded Secret

Some heirloom vegetables come with a good story. Gilfeather Turnips come with a farmer who reportedly tried to keep them all to himself. This treasured Vermont variety takes its name from John Gilfeather of Wardsboro, who grew and sold the unusually sweet roots more than a century ago.

According to local lore, Gilfeather trimmed away the tops and roots before taking his turnips to market, hoping to prevent customers from replanting them and saving seed. Fortunately for the rest of us, the variety survived beyond his farm. Generations of growers have kept this distinctive New England heirloom in cultivation.

With creamy white flesh, gentle sweetness, and a smooth texture when cooked, it is easy to understand why he was protective. Today, we grow this old favorite at Norwich Meadows Farm, bringing a little New England history to your winter table.

These are fresh turnips for cooking and eating. We do not sell seeds or plants.

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Flavor and Texture

If you associate turnips with a sharp, peppery bite, Gilfeather offers a gentler introduction. Its flavor is mild, earthy, and subtly sweet, with creamy white flesh that becomes tender when cooked.

Roasting develops golden edges and brings out its sweetness. Simmering produces tender pieces ready for mashing or blending into a velvety soup. Butter, olive oil, thyme, and a little cream are simple companions that let the root’s flavor shine.

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How to Use Gilfeather Turnips

• Roast peeled chunks with olive oil, salt, and thyme until tender and golden
• Mash with butter and a splash of warm cream for a comforting winter side
• Combine with potatoes for a sweet, earthy twist on classic mashed potatoes
• Simmer with leeks or onions and blend into a creamy soup
• Layer thin slices into a gratin with cream and cheese
• Add hearty chunks to stews, braises, and pot roasts
• If leafy tops are included, sauté or braise them as you would other turnip greens

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An Heirloom Worth Keeping

Gilfeather’s story did not end with one farmer’s closely guarded crop. The turnip became a hometown treasure in Wardsboro, where an annual festival celebrates its place in local food and farming. In 2016, it was named Vermont’s official state vegetable.

That is part of the pleasure of cooking with heirloom vegetables: a meal can carry a story from one generation to the next. Peel a Gilfeather, put a pot on the stove, and you are taking part in a tradition that has outlasted the farmer who tried to keep it a secret.

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Simple Gilfeather Turnip Mash

Peel the roots and cut them into evenly sized chunks. Simmer in lightly salted water until fork-tender, then drain thoroughly and allow excess moisture to steam off.

Mash with butter or olive oil, adding a splash of warm milk or cream if desired. Season with salt and black pepper, then finish with chopped chives or thyme. Serve alongside roasted vegetables, chicken, or a slow-cooked winter stew.

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Shipping

We ship on Mondays and Wednesdays. Orders placed by Thursday at 12 PM Eastern ship the following Monday; orders placed by Sunday at 12 PM Eastern ship the following Wednesday.

Because this is freshly harvested produce, availability may vary throughout the season.

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Grown organically and harvested fresh at Norwich Meadows Farm in Norwich, New York.