Ohiofarmgirl's Adventures in The Good Land is largely a fish out of water tale about how I eventually found my footing on a small farm in an Amish town. We are a mostly organic, somewhat self sufficient, sustainable farm in Ohio. There's action and adventure and I'll always tell you the truth about farming.


Thursday, February 4, 2016

Turnips... still turnipin'!

Turnips really are one of my favorite things... especially in the winter. They just keep on keepin' on.

Still beautiful.

These are the turnips I planted late in July. And then didn't thin them very well. They are still going strong even this late (early?).  You would have thought that the cold weather would have killed them by now but nope. We had them for dinner last nite.

Turnips are a terrific cover crop. I'm making these notes so I remember to plant them again - even very late in the season - and to remind myself how long they lasted.

Happy Thursday everyone - do you still have root veg in the ground? How are they doing? Or are you planting for spring?


2 comments:

Carol Williams said...

I am not a big turnip fan, but... I love the idea of a winter crop that hangs on and provides good cover. So how do you cook them? Maybe I can reconsider if you give me a really yummy recipe so they don't taste so...turnipy.

Ohiofarmgirl said...

even if you just tilled them under you'd be doing your soil a favor, Carol! i like to roast them in a hot even in a pre heated cast iron skillet. heat up the oven and the skillet to 450*, peel and chop turnips, toss with oil (or bacon drippings!), season with salt/pep/or a seasoning mix, take the skillet out of the hot oven and as quickly and safely as you can pour the turnips into the skillet. back into the oven for 15mintues, then shake the turnips around in the pan, back in the oven for about 10 minutes... and do that until they are nice and caramelized and cooked. yay!

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