8 September 2013, by gj
Similar to its relatives cabbage, broccoli and rutabagas, turnips are a cool season veggie.
They mature quickly so can be one of the first crops to harvest; and one of the last since they can take the cool fall temps.
These were planted at the end of July, as a succession crop when the potatoes were harvested. Of course we replenished to soil well first.
Turnips are pretty easy to grow, simply plant the seed about 1/2″ deep and water. The seeds are tiny so if need be just thin a few plants to about 2″ apart.
You can enjoy the greens in a salad or steamed, both from your thinnings as well as the mature veggie.
Don’t you love it when you get more from a veggie?
They have a mild flavor and are wonderful added to mashed potatoes, in soups, or simply braised or roasted.
There are other ways to use them as well…
Botanical Name: Brassica rapa
Yield: One veggie plus greens per seed planted.
Days to maturity: 30-50
Hardiness: Can take some frost.
Storage: Refrigerate for a week or so if you leave some of the top on. Otherwise, dehydrate, freeze or pressure can. The greens can also be stored the same way.