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Vegetable List

Acorn Squash

Arugula

Asparagus

Beets

Bok Choy

Broccoli

Brussels Sprouts

Butternut Squash

Cabbage

Cantaloupe

Carrots

Cauliflower

Celery

Collard Greens

Corn

Cucumbers

Eggplant

Endive

Escarole

Green Beans

Green Onions

Kale

Kohlrabi

Leeks

Lettuce

Mustard Greens

Okra

Onions

Parsnip

Peas

Peppers

Potatoes

Radishes

Rhubarb

Rocket

Scallions

Snap Beans

Snow Peas

Spinach

String Beans

Summer Squash

Sweet Corn

Sweet Potatoes

Swiss Chard

Tomato

Turnip

Watermelon

Zucchini

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Turnip

vegetable

Growing:

Plant a few weeks before the last frost date and again in late summer for a second harvest. Plant seeds ½ inch deep in rows about 8 inches apart; thin to 6 inches. Harvest when root is 2-3 inches in diameter, being sure to get the fall harvest in before the first hard frost.

Selecting & Storing:

Look for young, small bulbs, as they will be more tender. Store in an open bag in the crisper of the refrigerator

Basic Preparation:

Wash turnips under cold water and trim off stem and root. Cut in to large bite-sized chunks, place in baking dish and drizzle with about 1 Tbls of olive/vegetable oil and toss to coat the turnips. Bake at 400° for about 40 minutes. Add salt if desired.

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