How can a mom get two toddlers to eat turnips and radishes?

One way to approach this is by focusing on the greens. Both turnip and radish greens are fully edible, but radish greens have a more intense texture when raw, making them more delicious cooked. In this recipe, you can hide the greens completely (minus some color).

For my family’s first garden harvest this year, we had 25 turnips, 3 massive radishes, and a ton of kale. While kale chips have become a toddler-safe staple in our home (after numerous tries), I knew that turnip and radish greens would be a stretch for tiny humans whose favorite food groups consist of wheat based carbs or cheese.

However, turnip greens are a great source of vitamins, minerals, and antioxidants that can help protect against various health issues. They contain vitamin C, which helps build and maintain collagen for hair and skin, and benefits the immune system. Turnip greens also contain vitamin K, which has phytonutrients that may reduce inflammation and lower the risk of cancer. Additionally, they are a good source of folate, an essential nutrient for DNA and RNA synthesis and preventing neural tube defects. Turnip greens have the highest amount of calcium per gram compared to any fruit or vegetable. They also provide fiber, which promotes regularity and may reduce symptoms of digestive issues such as constipation, diarrhea, cramping, and bloating. Lastly, turnip greens are an excellent source of both vitamin C and iron, which can help maximize the body’s ability to absorb iron.

So, what can you do when you have a massive harvest of greens at once? Cook them down! All greens tend to cook down and release more nutrients when cooked.

Here’s a mom-approved recipe for radish green (HULK) banana bread/muffins:

– ½ cup softened butter
– 1 cup sugar or swerve (half and half)
– 2 eggs
– 1½ cups all-purpose flour
– 1 tsp baking soda
– ½ tsp salt
– 1 cup mashed overripe bananas (about 2 medium bananas)
– 4-5 packed cups of radish leaves
– 1/4 cup semi-sweet chocolate chips

1. Preheat the oven to 350 degrees.
2. In a large bowl, cream together the butter and sugar until well mixed.
3. Add the eggs one at a time, beating well after each addition. Be careful not to scramble the eggs with the hot butter.
4. In a separate medium bowl, sift together the flour, baking soda, and salt.
5. Stir the flour mixture into the butter mixture until almost fully incorporated.
6. In a medium bowl, mix together the mashed bananas. Add this mixture to the batter and stir until completely combined.
7. Finely chop the radish greens using a food processor or blender. Add them to the batter.
8. Stir in the chocolate chips. Be careful not to overmix.
9. Pour the batter into a well-greased standard loaf pan or large 6-muffin tins.
10. Bake for 45-55 minutes. Adjust the baking time based on your oven (45 minutes for muffins and 55 minutes for the loaf tin).


Enjoy these “green” garden eats, and I hope your family members of all ages will enjoy them too!

Written by Alyx Barnett, Grow Your Own member 2024 (and rockstar)