You can't squeeze blood from a turnip...

But why in the world don't we eat them more frequently? Here are the facts on our two bloody purchases this week. Look for recipes to follow.

Blood Oranges:
A sweet-tart orange with a bright red or red-streaked white flesh. Most blood oranges are best eaten fresh, but the more acidic varieties like the Maltese work well in cooked sauces like the hollandaise-based maltaise sauce.

Turnip:
Not only is this root vegetable easy to grow, but it keeps well, too. Because of this, turnips have long been popular in Great Britain and northern Europe. The white-fleshed turnip has a white skin with a purple-tinged top. The so-called yellow turnip is actually a turnip relative, the rutabaga. Small, young turnips have a delicate, slightly sweet taste. As they age, however, their taste becomes stronger and their texture coarser, sometimes almost woody. Fresh turnips are available year-round, with the peak season from October through February. Choose heavy-for-their-size small turnips, as they are the youngsters and will be more delicately flavored and textured. The roots should be firm and the greens (if attached) bright-colored and fresh-looking. Though turnips can be refrigerated, tightly wrapped, for 2 weeks, they do best in a cool (55 degrees F), well-ventilated area such as a root cellar. Before using, they should be washed, trimmed and peeled. Turnips may be boiled or steamed, then mashed or pureed. They can also be stir-fried, cubed and tossed with butter, or used raw in salads. Turnips, a cruciferous vegetable, are a fair source of vitamin C.