In addition to turnips destined for salads, allow several square feet of growing space in your fall garden for turnips that will produce big, dense roots for cooking and storage, in addition to more greens than you can eat. Harvesting only two leaves at a time from each plant will not seriously harm turnips’ ability to produce large roots, so it’s no problem to get both greens and plump turnips from the same planting.įall is a great time to grow salad turnips - try a red-skinned variety like ‘Scarlet Queen’ (43 days, hybrid), which needs cool soil to bring out its best flavor. Any sunny, well-drained spot with average or better soil will do. In the garden, turnips are an easy, fast cool-weather crop you can grow in the fall and in spring. When the roots begin to brown, sprinkle on a pinch of salt and another pinch of sugar, then turn off the heat. For a beautiful presentation, braise baby turnips, with a few leaves still attached, in a little canola oil. And thinly sliced salad turnips are great on sandwiches, or you can cook and pickle them. You can cut salad turnips into rounds or sticks to dip into salad dressing, hummus, cream cheese or even peanut butter (try it, you’ll like it). Their mild flavor and crunchy texture come through best when the roots are picked just as they reach golf ball size and are enjoyed raw peeling is optional. Turnip greens are good for you too - they’re rich in vitamins A and C, as well as folic acid.Įven if you don’t think you will ever like turnip greens, your palate may be pleasantly surprised by the sprightly flavor of a perfectly grown raw salad turnip. I like to sauté young turnip greens with garlic, onions and end-of-the-season sweet peppers, then serve the colorful mélange over hot, cheesy polenta. Young greens smaller than your hand are ideal for quick stir fries, and they can stand in for spinach in calzones, casseroles and many other cooked dishes. The world seems divided into people who love or hate turnip greens, though many haters change their minds after a few forks full of young, garden-grown turnip greens, which are delicately delicious compared to the hairy, coarse versions sold in bunches at supermarkets. No other vegetable gives you the choice between supernutritious greens or juicy roots that rival carrots for crunchiness, plus it’s easy to store perfect roots in a cool basement all the way through the first half of winter. Rosy Pickled Turnips Recipe Turnip Apple Slaw Recipe Sesame Roasted Turnips RecipeĪs a crop that’s fed humanity since prehistoric times, cool-weather turnip crops deserve more respect in our modern gardens - and in our kitchens. If ever there were a vegetable in need of an image make-over, it’s the turnip. This venerable veggie deserves more respect. Try growing cool-weather turnip crops in the garden. ‘Amber Globe,’ ‘Purple Top White Globe’ and ‘Golden Ball’ turnips. Home Organization News, Blog, & Articles.Energy Efficiency News, Blog, & Articles.
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