TURNIP Tokyo Market Lg 6 pk
$5.75
Sweet, petite, juicy, smooth-skinned and delicious raw.
Practically bite-size, and you may well want to eat them whole! Tender and mildly flavored. Roots are round – radish-like in shape and size – and pearly white in color. Excellent sliced raw in salads, chopped and tossed with vinaigrette or glazed with soy sauce.
- Fresh eating
- 1.5-2″ round
- Open-Pollinated
$5.75
$5.75
Turnip Growing Tips
Turnips are a cool season vegetable that can be enjoyed raw, cooked, or even pickled. Members of the brassica family, turnips are related to cabbage, mustard and bok choy. They have a slightly peppery flavor which mellows when cooked and are delicious for roasting as well as mashing or tossing into soups and stews.
Planting
- Turnips grow best in a well drained soil with a pH between 6.0 and 7.5. Prior to planting, prepare the soil by incorporating a good quality compost and a balanced fertilizer.
- Turnips should be spaced 3 to 6” apart.
Watering
Turnips grow best with uniform and consistent moisture and should receive about 1” of water a week. Drought stress can cause turnips to become bitter or tough. Make sure to provide irrigation especially during dry periods.Drip irrigation is an effective and efficient way to irrigate vegetable crops because the water is delivered directly to the soil where it will be taken up by the roots. Drip irrigation also keeps water off of the foliage which will reduce the risk of disease development.
Maintenance
- Weed regularly to prevent weeds from becoming established and competing with the turnips for water and nutrients. Turnips have shallow root systems, so make sure not to cultivate too deeply when weeding.
Harvesting
- Turnips should be harvested while still young and tender, about two to three inches in diameter. Overgrown turnips will become woody and bitter.
- Turnip greens are also edible and are excellent sautéed. When harvesting, cut the greens from the turnip and store separately.
- Turnips can be stored short term in the refrigerator for about a week. For longer storage, turnips may be diced and blanched before freezing.
