|Root veggies as a hostess gift|
I’ve always loved vegetables, but I didn’t used to like turnips ONE BIT until I had some fresh from the ground – and not overcooked. Old, and overcooked they’re bitter and icky. Fresh and well cooked, they’re really good. Theresa grows three kinds of turnips – Purple Top, Hakurei, and Gold Ball. Purple Top, with pretty purple shoulders, is what we usually see in the grocery store. Hakurei is a white globe that’s crisp, and slightly juicier and milder than the purple top, so in addition to being good cooked, it’s nice cut up raw in a salad or shredded in coleslaw like a radish. Gold Ball turnips have creamy, pale yellow flesh and are sweeter than Purple Top, especially when roasted.
|Neeps (turnips) and carrots, washed|
Turnips take 40 to 65 days from seed to maturity, depending on variety. For example, Southern Exposure Seed Exchange’s fall-planted Amber Globe turnip is 63 days to maturity, while the spring-planted Nabo Roxo Comprido turnips reach maturity after only 40 days. Turnips are generally cool weather crops; you can sow seed practically as soon as you can get into the garden in spring. Succession plant if you want a steady crop until the heat sets in in June, then sow them again in August for fall and winter eating. You can actually grow turnips in containers too, being sure to thin them so they have sufficient space to grow. Below is a link to a list of turnip growing tips.
|Peeled Hakurei and Gold Ball Turnips|
|Turnips and carrots prepped for roasting|
I didn’t learn to enjoy turnips until I began to grow them myself. We’d usually steam and mash them with caramelized onions, parmesan and a little splash of cream, like rich mashed potatoes – and they’re delicious! Some roasted garlic adds a little dash of je ne sais quoi. But there are other ways to cook them. For Christmas this year, I roasted some in the pan with the leg of lamb along with potatoes, carrots and onions. Yum yum yum. Usually, though, I dice, season and roast them and keep them in the frig to pull out when I want. They’re delicious as a side dish with chicken or goose (or duck or whatever else your resident Visigoth drags home). More often, I pull a handful out of the container in the frig, warm them a little and add them to salad with toasted hazelnuts and blue cheese with a splash of pear or fig vinegar and olive oil.