When we moved to New Bedford, we got introduced to a new variety of turnip by the farmers at our local farmers’ market — the Wesport Macomber Turnip, a very mild white-fleshed turnip that I’ve never seen for sale anywhere else. Last time I was at one of our local supermarkets, I saw they had some for sale, erroneously labeled “Cape White Turnips.” I bought two and tonight we ate one.

Carol had figured out that the Wesport Macomber tastes as good raw as it does cooked. I quartered one of the large turnips, and cut thin slices off for us to eat raw. Eaten raw, they’re sweet and succulent, with a faint peppery taste not unlike the peppery taste of turnip greens — it’s a nice combination of flavors. Better still, the flesh is crisp and firm and juicy, a little harder than a really crisp apple. It’s far enough into the winter I really craved that kind of crisp, juicy sweetness; and somehow it felt far more satisfying than the fruit that gets shipped to supermarkets from the southern hemisphere at this time of year.

We cooked the rest — boiled for about five minutes until it was firm but tender, and served drained and with a pat of butter on top. Cooked, the flavor is richer, more like rutabagas or purple-top turnips than radishes, but much lighter-tasting than any other turnip I’ve ever had.

According the Web site of Less Market in Westport, Adin and Elihu Macomber developed the Westport Macomber in the 1870’s by crossbreeding radishes and rutabagas, and it seems to have gotten the best of both parents (more history here). Whatever its history and antecedents, it’s a local delicacy that’s perfect for this time of year.