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Heirloom Eastham Turnip Seeds

DAYS TO HARVEST

150-160

SOWING

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!

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:

• 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.

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.