Consider the turnip

I've never enjoyed turnips so much.

So I looked it up on Wikipedia. You will be glad to note, "Turnips are sown from the beginning to the end of June, but the second and third weeks of the month are, by judicious farmers, accounted the most proper time."

We should certainly follow the advice of the judicious farmers instead of those harum-scarum weekenders. Take note, O ye who mean to sow turnips.

Furthermore, "Pliny the Elder writes that he considered the turnip one of the most important vegetables of his day, rating it 'directly after cereals or at all events after the bean, since its utility surpasses that of any other plant.' Pliny praises it as a source of fodder for farm animals, and this vegetable is not particular about the type of soil it grows in and because it can be left in the ground until the next harvest, it 'prevents the effects of famine' for humans."

Query: does it prevent famine itself, or only the effects of famine? If the latter, is it not rather immoral to grow turnips at all and divorce the thing from its effect?

I also learn that turnips were the original jack-o'-lanterns; there's a historical marker dedicated to them "on Main Road in Westport, Massachusetts"; and that "The turnip is an old vegetable charge in heraldry. It was used by Leonhard von Keutschach, prince-archbishop of Salzburg. The turnip is still the heart shield in the arms of Keutschach am See."

I can imagine it now: "Once more unto the brink, dear friends, once more, and close up the wall with our Salzbergian dead! For prince-archbishop von Keutschach AND THE TURNIP!!"

And, with that, I leave you with this recipe for pirate stew, featuring, of course, turnips. I haven't tried it; if anyone does, do let me know how it turns out. :-)

INGREDIENTS
1 pound beef stew meat, cut into 1-inch pieces
3 tablespoons all-purpose flour
salt and ground black pepper to taste
2 tablespoons olive oil
1 small sweet potato, chopped
4 small potatoes, chopped
1 celery rib, chopped
1 turnip, chopped
2 parsnips, chopped
2 tablespoons balsamic vinegar
1 tablespoon butter
1 small onion, chopped
3/4 cup pineapple juice
1 tablespoon Worcestershire sauce
1/4 cup brown sugar
1 teaspoon crushed garlic
1 cube beef bouillon
3 tablespoons rum

DIRECTIONS

Combine the beef, flour, salt, and pepper in a resealable plastic bag; shake to evenly coat the beef.

Heat the olive oil in a skillet over medium heat. Brown the beef in the olive oil. Transfer the meat into the bottom of a slow cooker and return the skillet to the heat. Add the sweet potato, potato, celery, turnip, and parsnip. Pour the vinegar into the hot skillet to deglaze the pan, scraping loose the particles from the bottom with a spatula; empty into the slow cooker. Return the skillet to the heat and melt the butter. Cook and stir the onion in the melted butter until softened; scrape into the slow cooker.

Combine the pineapple juice, Worcestershire sauce, brown sugar, garlic, beef bullion, and rum in a small saucepan; cook until the bouillon cube dissolves. Pour into the slow cooker.

Turn the slow cooker on to High; cook for 1 hour. Switch heat to Low and cook an additional 6 hours.