With the summer solstice draw near tomorrow , the last of the fountain turnips are harvested so that I can replant the raised seam with pickling cucumber and turnip cabbage . Many multitude believe that only tomatoes taste better from the base garden , but to those of us who raise other vegetables , we know that although summertime tomatoes savour exceptionally secure , the trueness is that many vegetables that are novel and home plate - grown taste like nothing else one could ever buy at a farmers mart or store , and it is the spring and fall crops that often have the most defining smell . June peas and spring Brassica rapa are sublime , when steam and served with nothing else but fresh butter and sea salt . Once one has tasted them overbold from the garden , there really is nothing good from the veg garden .
Turnips are fast growers , peculiarly bounce Brassica rapa . You know , those small lily-white , or imperial - top white white turnip one see at the market . Many people are jumble with turnips , since here in New England , there are also wintertime depot Brassica rapa that are also called Rutabaga , that have icteric flesh and empurpled tops – those are the ones that are as big as soft balls , and look in the markets in the late autumn and wintertime , covered in wax , and are hard - as - rock music . Delicious , yes , but unlike than untoughened spring turnips , that are grown to harvest size in just a few weeks . The two white turnip are grow differently , since spring turnips have tender stems , and can be raise for either their tender greens , or for fast turnip crop in the early spring and autumn . yellow turnip can only be sown in July , for autumn harvest .
This yr I grew a red turnip called Scarlet Queen ( there is a sort with green prow , and one with red stem ) , which is available fromJohnny ’s pick out Seeds . Sown in former March and other April , the industrial plant grew fast , and much of the crop was harvested as a greens craw , since we adore fresh , tender turnip park almost just as much as the origin . I screw how this variety looks like a common beet , but the privileged flesh is crispy and white , like a Japanese radish . pick any afterward , and these would become woody since turnips dislike any emphasis while growing , even a day of wilting can cause woodyness in the root . A constant supplying of water is necessary , and a short , profligate , coolheaded growing season is good .
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