Heirloom Eastham Turnip Seeds
DAYS TO HARVEST
Direct sow heirloom eastham turnip seeds 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!
Fairly well-composted soil, but not too fussy otherwise.
Hardy to 25F (at least–but harvest before things get too cold!)
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:
- Wash, peel and chop 1/2 a turnip in 1 inch cubes
- Wash, and chop 1 leek
- Sautee leek and turnip together with a little butter, then add
- Enough liquid to cover–approximately 1/2 milk and 1/2 chicken or vegetable stock with a dash of nutmeg
- Puree when tender
- add salt and pepper to taste
- garnish with grated extra sharp cheddar
Favorite Winter Veggie soup:
Wash, peel and chop:
- 1/4 of an Eastham turnip
- 1 leek
- 2 carrots
- 1 onion
- 1-2 celeriac roots
- 4 leaves of lacinato kale or Eastham turnip leaves
Sautee all together with a little olive oil.
- 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.