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The Westport Macomber Turnip, while commonly called a turnip, is botanically a rutabaga (Brassica napus), and it holds a special place in the history of New England agriculture. It produces large, white roots with either green or purple shoulders. Known for its smooth skin, making it easier to clean. Versatile in the kitchen, it can be baked, roasted, mashed, or used in soups and stews.
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