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354 – Eastham Turnip

$3.00$6.25

Certified Biodynamic and Organic

HEIRLOOM from Eastham, MA. Huge white rutabaga-turnip cross, a very beloved heirloom from Eastham Massachussetts, this variety not only has wonderful flavor, but also stores well to feed the family through the winter. Harvest these beauties in late October in the Northeast, they can take a light frost, and are the sweeter for it. The large, dark green leaves can also be eaten like kale. We are very excited to be able to offer this rare and wonderful variety!

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Product Description

DAYS TO HARVEST

150-160

SOWING

Direct sow a few weeks before the last frost, when the soil and weather are cool but getting warmer. Thin rigorously to 1 ft or 15 inches apart– these guys need their elbow room!

LIGHT PREFERENCE
partial-full sun

SOIL REQUIREMENTS

Fairly well-composted soil, but not too fussy otherwise.

PLANT HEIGHT

12-18 inches

PLANT SPACING

12-15 inches

HARDINESS ZONES

Hardy to 25F (at least–but harvest before things get too cold!)

HARVEST

Harvest in October in the Northeast, or after the first few frosts elsewhere.

USES & COOKING SUGGESTIONS

Use steamed and mashed as an alternative to mashed potatoes.

Wash, peel and chop in 1 inch cubes, coat with olive oil, salt and rosemary and roast until tender in a 400F oven.

Use in soups:

Autumn Puree of Turnip soup:

  1. Wash, peel and chop 1/2 a turnip in 1 inch cubes
  2. Wash, and chop 1 leek
  3. Sautee leek and turnip together with a little butter, then add
  4. Enough liquid to cover–approximately 1/2 milk and 1/2 chicken or vegetable stock with a dash of nutmeg
  5. Puree when tender
  6. add salt and pepper to taste
  7. garnish with grated extra sharp cheddar

Or:

Favorite Winter Veggie soup:

Wash, peel and chop:

Sautee all together with a little olive oil.

add:

  • a generous handful of the frozen cherry tomatoes which you were so resourceful to freeze bags of (whole) when they were flooding your garden in summer
  • 2 bay leaves
  • 1-2 teaspoons dried thyme
  • 1-2 teaspoons dried summer savory
  • vegetable broth to cover the veggies (if unsalted also add a little bit of tamari as well)
  • salt and pepper to taste

Cook until the veggies are tender.

Additional Information

Size

S ~100 Seeds, LG ~400 Seeds

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