DescriptionHeirloom Eastham Turnip SeedsDAYS TO HARVEST150-160SOWINGDirect 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 sunSOIL REQUIREMENTSFairly well-composted soil, but not too fussy otherwise.PLANT HEIGHT 12-18 inchesPLANT SPACING12-15 inchesHARDINESS ZONESHardy to 25F (at least–but harvest before things get too cold!)HARVESTHarvest in October in the Northeast, or after the first few frosts elsewhere.USES & COOKING SUGGESTIONSUse 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:Wash, peel and chop 1/2 a turnip in 1 inch cubesWash, and chop 1 leekSautee leek and turnip together with a little butter, then addEnough liquid to cover–approximately 1/2 milk and 1/2 chicken or vegetable stock with a dash of nutmegPuree when tenderadd salt and pepper to tastegarnish with grated extra sharp cheddarOr:Favorite Winter Veggie soup:Wash, peel and chop:1/4 of an Eastham turnip1 leek2 carrots1 onion1-2 celeriac roots4 leaves of lacinato kale or Eastham turnip leavesSautee 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 summer2 bay leaves1-2 teaspoons dried thyme1-2 teaspoons dried summer savoryvegetable broth to cover the veggies (if unsalted also add a little bit of tamari as well)salt and pepper to tasteCook until the veggies are tender.
