At his southwestern Ontario farm, Antony John has developed a small army of followers for turnip.
This turnip is not, he hastens to add, that "orange muck" that is sometimes dropped onto dinner plates at Thanksgiving.
Instead, customers at his vegetable farm are craving his baby yellow turnips, which can be transformed into something "glazed and golden and sweet and caramelly" when cooked according to a recipe from a renowned French chef, which John happily shares.
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