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Turnip, potato, verdolagas street taco

This is an easy vegetarian weeknight dinner option. Make extra for breakfast tacos by adding a fried egg!


  • 1/2 of a share of purple top turnips (or whatever kind we get that week)
  • Equal amount of potatoes
  • 1/2 share of verdolagas (or other greens, like the turnip tops!)
  • 2 to 4 green onions
  • 1/4 teaspoon or more (depend on the amount of turnips and potatoes)
    • ground cumin
    • salt and pepper
  • 1-2 tablespoon’ oil of your choice
  • 1 dozen small tortillas
  • Hot sauce or lemon wedges optional


Clean and scrub turnips and potatoes, then dice into 1/4″ cubes. Heat skillet, and add 1 or 2 glugs of oil when skillet is hot. Coat skillet with oil, turn the heat down to medium-low, add turnips and potatoes, cumin and salt. Toss the cubes so that they are coated evenly. Cover and cook until 1 side is golden, then stir, cover and cook, and repeat until roughly all sides are golden. While the turnips and potatoes are cooking, rinse and chop the verdolagas, and rinse and finely slice the green onions. Once the turnips and potatoes are done, turn the heat off, add the chopped verdolagas and green onions, toss well, and adjust seasoning to taste. Warm your tortillas one by one on a gas stove or in a separate skillet, and you are ready to dress your little street tacos.

Submitted by Joyce Wong, Tucson CSA