We love turnips! We are talking some large round purple and white globe turnips homegrown with the use of no chemicals of ANY type. A batch of turnips chopped up and fried in some olive oil with all the greens at dinner time just can not be beat! The taste is extravagant, it makes my mouth water thinking of them right now. We grow organic and heirloom turnips on the homestead, here is a good look at one of our harvests:
We grow these beauties in soil that has been tilled mostly by hand and mixed with rabbit manure and tea leaves and coffee grounds. After we use our tea bags, which you will find in great hordes at the homestead, and after we brew coffee, we do not just trash the remains, we dump them in the garden because it is true that tea leaves and coffee grounds are an excellent fertilizer! We water them often, every 2 days or so and sometimes when it got hot we watered 2 times a day. They grew well and so easy too. With a harvest as large as the one we grew, we had to figure out a way of keeping them once it got too cold to keep them in the ground. We wanted to be able to access the turnips and after the ground is frozen it becomes a task.
So we did some research and learned how to preserve turnips using an age old method. When you have a harvest spring up that you are proud of, you don’t just let it go to waste, I mean look at this beauty!
Here is how the Shikata Homestead preserves some of the turnips we grow:
How to preserve turnips
Ingredients and Supplies:
• Cotton thread or kitchen string
• Pie tin or cookie sheet
• Airtight box
Cut turnips into 1/8-inch-thick slices. String them on string, leaving space between slices. Hang the strings in a dry place and let dry for one or two weeks, depending on room’s humidity.
Once turnips are very dry, take them off the string and put them in a single layer on the pie tin or cookie sheet. Place the sheet in an oven on very low temperature (140 degrees F) for five minutes. Let cool and store in an airtight box. May keep for several years!
Turnips preserved this way are very good for soups.