Turnips

Turnips

This page is an open source resource guide for turnips. It is for growing and maintaining the most bio-diverse, delicious, and broadly applicable turnip selection possible. It contains cultural considerations, planting guidelines, descriptions, and the best places we’ve found for purchasing the species we’ve listed. As part of the One Community Highest Good food component of global transformation, this page will continue to evolve indefinitely to contain maintenance and care tips, accessioning and plant breeding and sharing information as part of the One Community open source botanical garden model, and even recipe’s, preparations, and preservation methods used on the property.

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turnip collage, One Community

TURNIPS

(Click here for turnip purchase details)

Turnips (Brassica rapa ssp. rapa)
Turnip, One Community Turnips are a root vegetable related to cabbage, broccoli, and other brassicas. They are grown as a fodder crop for livestock or eaten by people. For food use, they are harvested before hot weather, as this causes them to get bitter and woody.
CULTURAL CONSIDERATIONS
  • Turnips are direct seeded
  • Seeds are planted a week or two before last frost
  • The roots should be picked for eating when young
  • Turnips are subject to several insect pests and diseases
  • The greens are harvested as soon as they are large enough
PLANTING GUIDELINES

Sow outdoors in full sun 1-2 weeks before last frost date, or in climates where the ground does not freeze they may be sown in fall. Late summer sowing can also give a fall harvest. If roots get woody with summer heat they still make excellent livestock fodder.

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VIDEO COMING: Planting tutorial followed by time lapse growth videos

SEE OUR HOW TO HELP AND/OR CROWDFUNDING CAMPAIGN PAGE IF YOU’D LIKE TO GET INVOLVED AND/OR SUPPORT ONE COMMUNITY’S DEVELOPMENT PROCESS.

ADDITIONAL INFORMATION

Wikipedia – Turnip

Auvergne Hatif Turnip, One Community
GTu#1 :: Auvergne Hatif Turnip

Auvergne Hatif is a long-topped, red collared, smooth fleshed turnip with green, lyrate leaves. Its bulbs grow above the soil line with purple roots that average 2.3 inches in height, and 4.7 inches in diameter. This variety should be harvested at a young stage (close to 2 months after sowing) for human consumption, and is best for animal consumption if harvested at maturity.

Petrowski Yellow Turnip, One Community
GTu#2 :: Petrowski Yellow Turnip

Petrowski Yellow is a long-topped turnip with lyrate, semi-prostrate green leaves. It has a smooth, light yellow, transversely elliptic bulb that generally grows above the soil line. This variety averages 2 inches in length, 3 inches in diameter, and weighs nearly half a pound.

We will also be growing the following additional turnips:
Turnips (Brassica rapa ssp. rapa) :: GTu#4 -GTu#9

3. Cramer 4. All Season 5. Des Vertus Marteau 6. Devonshire Greystone 7. Kaski Nauris 8. Nobleboro Waltz 9. Old Jake

Turnip Plant Material/Seed Providers:
Turnip Purchase Details
REF # VEGETABLES VARIETY SOURCE QUANTITY UNIT COST TOTAL COST
GTu#1 Turnip Auvergne Hatif SSE 5pkt. $4 $20
GTu#2 Turnip Petrowski Yellow SSE 5pkt. $4 $20
GTu#3 Turnip Cramer SSE 5pkt. $4 $20
GTu#4 Turnip All Season SSE 5pkt. $4 $20
GTu#5 Turnip Des Vertus Marteau SSE 5pkt. $4 $20
GTu#6 Turnip Devonshire Greystone SSE 5pkt. $4 $20
GTu#7 Turnip Kaski Nauris SSE 5pkt. $4 $20
GTu#8 Turnip Nobleboro Waltz SSE 5pkt. $4 $20
GTu#9 Turnip Old Jake SSE 5pkt. $4 $20

 

OTHER TURNIP RESOURCES

We are seeking awesome turnip resources. If you know of one, please click here to share it with us so we can make this page better.

 

TURNIPS AS PART OF THE BOTANICAL GARDEN MODEL

This section will evolve to include accessioning and plant breeding and sharing information as part of the One Community open source botanical garden model.

 

TURNIP PREPARATION, PRESERVATION, AND RECIPES

This section will evolve to include testimonials, recipe’s, preparations, and preservation methods used on the property first, and then later with additional information from other Highest Good collaborators and teacher/demonstration hubs.

Turnips Curry, Turnip Recipes, One Community

Turnip Curry

Recipe courtesy of: Red Chillies


Total Time: 40 min
Prep: 20 min
Cook: 20 min
Yield: 4-6 servings
Level: Easy

 

Ingredients

  • 2 medium turnips (cleaned, peeled, and chopped into cubes)
  • 1 medium onion (chopped)
  • 2 small tomatoes (chopped)
  • 1 Tbsp ginger + garlic paste
  • 3-4 green chilies (chopped finely) / red chili powder
  • 1 tsp Fennel seeds (crushed coarsely)
  • Turmeric
  • Salt
  • Handful Coriander leaves (chopped)
  • 1 tsp Jeera Dhaniya powder (Dried Cumin and Coriander powder)

Seasoning

  • 4-5 Curry leaves
  • Asafetida (a pinch)
  • ¼ tsp Mustard seeds
  • 1 tsp jeera/cumin seeds
  • Oil of your choice

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Directions

  1. Boil the chopped turnips in water (along with salt) separately either on the stove top or in microwave. After they are cooked, drain the water. Do not overcook it.
  2. Take a big skillet; add about 1 Tbsp of oil. Add mustard seeds and let it splutter, and then add the jeera seeds, asafetida, and curry leaves.
  3. Add ginger-garlic paste. Mix it well and let it turn light brown. Then add the chopped onions. After the onions are sautéed and have turned transparent, add salt, turmeric, and chili powder and mix well.
  4. Add the tomatoes, Dhaniya Jeera powder, and crushed fennel seeds powder. Sauté well until the tomatoes cook completely.
  5. Next add the cooked turnips to this and mix well. Cover with lid and allow it to cook. Sprinkle a little water in between if necessary.
  6. Lastly, garnish with chopped coriander leaves.

Serve with Rotis / phulkas or with Rice.

Low Carb Turnip Hashbrowns, Turnip Recipes, Hasbrown Recipes, Low Carb Recipes, One Community

Low Carb Turnip Hash Browns

Recipe courtesy of: Penniless Parenting


Total Time: 30 min
Prep: 15 min
Cook: 15 min
Yield: 4-6 servings
Level: Easy

 

Ingredients

  • 3 large turnips (or potatoes)
  • 1 onion (optional)
  • 1 large pat of butter (or oil of your choice)
  • 1-2 teaspoons garlic powder
  • Salt and pepper to taste
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Directions

  1. Peel turnips and chop off the top and bottom (save these to make veggie scrap broth). If using potatoes, scrub well but don’t peel.
  2. Either grate turnips (or potatoes) or chop them in quarters, then slice very thinly. If using onion, peel and chop onion.
  3. Melt your pat of butter (or oil of your choice) in a frying pan, then saute onion (if using). Once the onion is translucent, add the turnips (or potatoes) and garlic.
  4. Leave the turnips or potatoes on a medium/low flame, stirring occasionally to stop it from burning, but keeping them in one place for long enough to get browned on the bottom.
  5. Cook until the turnips or potatoes are totally soft, then season with salt and  pepper to taste.
  6. Serve with tofu scramble or eggs on the side for a nice, filling breakfast!

Turnip and Carrot Resolution Soup, Turnip Recipes, Carrot Soup Recipes, Carrot Recipes, One Community

 Turnip and Carrot Resolution Soup

Recipe courtesy of: Food52


Total Time: 45 min
Prep: 20 min
Cook: 25 min
Yield: 4-6 servings
Level: Easy

 

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion
  • 4 cloves garlic
  • 4 tablespoons chopped fresh ginger
  • 3 medium turnips
  • 3 large carrots
  • 1 quart low sodium, fat-free chicken broth or vegetable broth
  • 4 tablespoons reduced fat peanut butter
  • 2 tablespoons Sriracha
  • 1 tablespoon Tamari (or soy sauce)
  • 1/2 cup fat free half n half (or coconut cream)
  • Chopped Cilantro
  • Toasted sesame seeds

Directions

  1. Peel and coarsely chop the onion, turnips, carrots, garlic, and ginger. Don’t worry about finesse – you are going to blend it all anyhow.
  2. Heat the olive oil in large saucepan to medium-high. Saute the onions for 3-4 minutes until they sweat. Add the garlic and saute for 2-3 more minutes. Add the carrots and turnips.
  3. Pour in the broth and simmer until the turnips and carrots are very soft – about 20-25 minutes.
  4. Add the ginger and turn off the heat. Let the mixture cool for a few minutes (safety first!) Then, add the peanut butter, half and half/coconut cream, sriracha, and tamari.
  5. Use an immersion blender (or carefully blend in a regular blender if you don’t have immersion) until VERY smooth. Taste and adjust the seasoning if needed. Return to heat and bring back to a simmer.
  6. Ladle into a bowl, top with sesame seeds and cilantro, and enjoy.

Note: that this soup is quite thick – if you prefer a thinner soup you can add some more broth.

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