Tag Archives: turnip

Mustard and Turnip greens – Easy to grow

Turnips and mustards, members of the cabbage family, cool season crops that must be grown in the cool temperatures of early spring and fall.

Mustard is grown only for it’s leaves. Turnip is a dual purpose crop the leaves are used for greens, and the root is cooked similar to potatoes and beets.
When cooked properly, mustard and turnip greens are high in minerals and vitamins A and C.

Turnips can be used either for greens or for roots.
A variety developed for root production can be harvested for greens.
However, a variety developed for greens will not produce a good root.
Mustard varieties can be broadleaved or curled. Broadleaved mustard has a wide, flat leaf. Curled leaf mustard produces narrow, wrinkled leaves like those of spinach. Curled mustard will stand colder temperatures and can be grown later into the winter than can broadleaved mustard.

Mustard and turnips like a full sun location. For best production, they also need well drained soil.

Hint Mustard works well as a border to a flower bed or sidewalk. Both the broadleaf and curled leaf varieties are attractive and add green to a flower bed.
Mustard and turnip greens are also easily grown in window boxes and containers on an apartment balcony or patio.

Mustard and turnip seeds will sprout if the soil temperature is 40 degrees F or higher.
For a fall crop, start planting 8 to 10 weeks before the first expected frost. Sprinkle the row regularly with water to prevent soil crusting until the small plants break through. Under good conditions, most of the plants should be up in 3 to 7 days.
For a continuous supply of fresh, tender mustard and turnip greens, make two or three plantings 10 days apart.

Turnips and mustards need adequate nitrogen to develop a dark green color. At planting scatter 2 to 3 pounds of complete garden fertilizer such as NPK 15-5-10 over each 100 square feet. If only one row is to be planted, use 1 cup of fertilizer for each 10 feet of row.

Spring planted mustard and turnip greens are good until the weather gets hot. Too much heat causes them to be tough and strong flavored. Harvest mustard greens when they are young and tender. Cut the large outer leaves and leave the inner leaves to continue growing.

Turnip varieties produce greens in 40 days.
Turnip roots generally take 50 to 60 days to produce. Harvest turnip greens by pulling the entire plant when the leaves are 4 to 6 inches long. Turnip roots can be harvested when they are 2 inches in diameter. If left longer they will get tough and stringy.

Tip Cook greens in 1 tbs olive oil and 1 tbs butter. (Optionally add 1 whole clove peeled garlic.) Use only the water that remains on the leaves after washing. Cook greens in a pan with a tight fitting lid until they are tender. (Do not overcook them.)

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Turnips – Another Fall Garden Crop

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winter turnips Grin … Everyones favorite root vegetable, Turnips.
Turnips grow well temperate climates but can endure light frost. Fall crops are usually sweeter and more tender than spring crops and pests are less of a problem in Fall plantings.
Plant Turnips 60 to 70 days before your first average hard frost/freeze date.
Select a site that gets full son.
Soil should be well drained and loosened to a depth of 10 to 12 inches.
Till in a 2 to 4 inch layer of compost.
Scatter turnip seed. Do not cover the seeds with more than 1/2 an inch of soil.
Once seedlings are 4 inches high, thin 4 to 6 inches apart. Crops grown mainly for greens do not need to be thinned.

Water at a rate of 1 inch per week to prevent the roots from becoming tough and bitter. Turnips like a slightly damp ‘Not Wet’ soil.
Best flavored greens should be harvest while small and tender. The same is true of the roots. Small young turnips are tender and have the best ‘mild’ flavors.
Hint: Do not let the soil dry out. When turnips grow slowly due to dry soil their roots become woody and strong flavored.

Storing and preserving your Turnip crop.
Turnip greens will keep in the refrigerator for up to 7 days. Roots will keep for 2 months in the refrigerator or store roots in a cold, moist place for 4 to 5 months, do not refrigerate. Cooked turnips can be stored frozen for up to 6 months.

Think about healthy foods before you snack. Eat healthy.

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Rain Water 100 % Better Than Tap Water

Two days of 50 and 60 degree weather and almost 2 inches of rain. Radishes seem to double in size and onions have shot up by at least 2 inches or more in the past 2 days. Grin … that’s a good thing. Tomato’s seedlings have stalled out and are waiting for warmer weather to resume growing.

With this nice rain, soil is wet enough that I will plant a short row of Detroit beets and another row of Turnips. I’m not a big fan of turnip roots but I do like young tender beet and turnip greens.

Today is a good day to empty, clean and refill my hummingbird feeders.

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