Although I’ve never had much luck with potatoes, I’m trying again this year. This time in another spot, further away from where the black walnut trees were (toxic roots), with more sun, and in a raised bed.
I planted three types, red, Yukon gold, and, for fun, blue potatoes, too. While I’ve never gotten a good harvest before, the idea of pushing in a garden fork and lifting out gobs of gorgeous potatoes is so attractive, I can’t help myself.
Meanwhile, I’ve got twenty pounds of turnips in the house. My first challenge is keeping the children from using them to play bowls across the kitchen floor.
Secondly, and most importantly, how am I going to use up twenty pounds of turnips before they start to go bad (or become battered–see above)?
We like them raw, somewhat less when roasted. Boiled is okay. I’m taking suggestions, because they’re high in vitamin C and also contain traces of important minerals.
I was interested to read that, depending on your genetics, you may find turnips to be terribly bitter-tasting. If you’ve inherited two copies of a gene that makes you able to taste a certain compound in turnips, you probably won’t be able to stand them.
We like them, fortunately, but it’s still going to require some creativity to get through this whole basket.
I’m thinking, sort of like jicama, shredded or julienned in salads? How do you like your turnips?
Oh, Ma, turnips? Again!?