This is the first year I’ve grown turnips.
At first glance they seem rather unglamorous.
But I’ve been making an effort to get to know them.
That’s still an ongoing process but I’m very pleased with the initial results.
The first attempt at a quick turnip pickle was a bit of a disaster – too much salt.
But second time around it worked a treat – the underlying sweetness of the turnip coming to the fore while retaining the bite.
I got the idea from “Japanese Farm Food” by Nancy Singleton Hachisu.
You could use purple topped Milano turnips – as I did. Or daikon radish aka mooli would work equally well. My turnips are still quite small – slightly larger than a golf ball.
The recipe calls for 675g of the topped and tailed vegetable sliced into 3mm rounds or half moons – I used less – but I’ve left the quantities as per the original recipe except for the salt which originally called for 27g!
Save a couple of handfuls of the young greener shoots and leaves in the middle and slice them roughly.
Sprinkle on a little salt (the recipe was too salty for me). I literally took several pinches and then rubbed it into the turnip greens and slices.
Then zest a lemon and slice it into very thin strips. Do the same to some peeled ginger (about a teaspoons worth). Add it to the turnip along with two small dried or fresh chillies.
Mix and leave for ten minutes. Eat alongside your main meal. It keeps well in the fridge for up to a week.
To grow turnips, I sow four or five seeds per module and then transplant outside into a vegetable bed that’s been mulched well with about an inch of compost.
They do well in a clump of four or five – a bit like radish and beetroot which I grow the same way.
They’re a good early catch crop – and I may sow some for an autumn harvest or try daikon instead – sowing after the longest day.
When I harvest I take the biggest of the clump near the stem and twist and pull gently – holding the remainder in place with my other hand. They will carry on growing – repeat until you’ve used them all or they’ve gone to seed!
Pigeons like the young tops but I didn’t mind that too much so didn’t bother protecting them.
The greens are nice (as are radish) to eat. They’re slightly peppery and go well in a stir fry or blanched and then cooked with chilli and garlic.
I used this superb recipe.