Dogpatch Urban Gardens

Dogpatch Urban Gardens

This week’s recipes are courtesy of Jenny Quiner, owner/grower at Dogpatch Urban Gardens, pictured at right with two BFM volunteers.  D.U.G. is a new vendor at the market in 2016 with microgreens and other vegetables from her small-scale, sustainable garden.

Find more recipes online at

Pick up a printed page of the turnip recipe below at the market, along with Jenny’s recipe for Roasted Root Vegetables, to file for cool fall days.

Bacon and Chive Mashed Turnips


  • 8 cups of chopped turnips (about 10-12 medium turnips), diced.  NOTE: if you are using Hakurei turnips you do not need to peel them but I would peel any other variety of turnips
  • 2 large potatoes (optional), diced
  • Bone broth or water for boilingDogpatch Urban Gardens
  • ½ pound of bacon
  • 2 tablespoons bacon fat
  • 2 tablespoons butter or ghee, melted
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon onion powder
  • Sea salt and pepper, to taste
  • 2 tablespoons fresh chives, snipped or chopped


  • Put diced turnips (and optional potatoes) in a large pot and fill with water or bone broth.
  • Bring to a boil and let simmer, uncovered, for at least 30 minutes or until tender (the longer you simmer the better because the less bitter it will be.)
  • While the turnips are cooking, cook your bacon in skillet over medium heat until crispy.
  • Reserve 2 tablespoons of bacon grease and then crumble your bacon.
  • Once turnips are done simmering, drain well.
  • Return turnips to pot and add all remaining ingredients, except the bacon and chives.
  • Mash to desired consistency.
  • Fold in bacon & top with fresh chopped chives.