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Post by atash on Aug 17, 2011 1:24:09 GMT -5
Extremegardener, I take it golden turnips have yellow interiors? That might make them more valuable. I've never seen such things, but TTYTT, I've only ever seen a few varieties of turnips, all of them Japanese imports. You're right I haven't, which isn't surprising considering how rare it is. www.ediblecommunities.com/capecod/fall-2009/the-eastham-turnip-a-art-nickerson.htmAlmost went extinct when the grower died, but his daughter apparently sold or gave away some seeds and they are still available at Vermont Bean Company (I checked their website). But if it is truly backcrossed then no wonder it tastes like a Turnip. If it's white-fleshed that defeats part of the purpose for growing rutabagas (the carotenoids). Might be worth having though if it is a good keeper with a "legendary flavor". And I live where I don't have to cellar them then replant in the spring, like the grower had to. Maybe I should look for those golden turnips too. I should be planting now. Gotta hurry up with the Brassicas and Beets for seed production. |
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Post by trixtrax on Aug 17, 2011 4:47:48 GMT -5
paquebot - (or anyone else) you wouldn't happen to have a shot of the leaves of this beast?
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Post by Joseph Lofthouse on Aug 17, 2011 11:47:41 GMT -5
Extremegardener, I take it golden turnips have yellow interiors? That might make them more valuable. Last time I put yellow (inside) turnips in a CSA basket people acted like I was trying to poison them... It's traumatic enough putting in a purple-top white-globe turnip: At least they've saw those in the grocery store before. |
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Post by 12540dumont on Aug 17, 2011 15:14:24 GMT -5
Joseph,
My group is pretty cool. I put the oddities up on my blog and they try them and pretty soon, they're bragging to other folks. I got some pretty happy folks over golden beets this year. So golden turnips sound pretty good.
I'm hoping Martin sends me some rutabaga seeds.
I sent you some op broccoli yesterday, so I'm assuming you'll send me some turnips.
As for the rest, a shopping I'll go. Thanks Atash for the links.
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Post by ottawagardener on Aug 17, 2011 15:54:19 GMT -5
I second the golden turnip recommendation. It was delicious, with a slight, but pleasant bitter taste and yes golden all the way through. Not very winter tolerant in my experience though.
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Post by steev on Aug 17, 2011 17:38:34 GMT -5
I noted today that Baker Creek shows and describes Navet des Vertus Marteau as cylindrical, but any I've gotten from them have been very round.
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Post by 12540dumont on Aug 17, 2011 18:47:56 GMT -5
Steev,
I have had some off type vegetables from them. I brought back Marina di
Chioggia seeds from Italy. I've planted them for the last 10 years. I ordered from some Baker, and what I'm looking at is not what I have had for the last several years. Theirs is some sort of turban gone mad. I also had some off type melons. Well I guess it shows that the heirlooms are evolving. I keep hoping Cortona will take pity on my and send me some real Marina di Chioggia.
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Post by canadamike on Aug 17, 2011 20:06:42 GMT -5
The golden turnips are delicious, a notch up the white ones. But they really are at their best if fall grown. I suspect the bitterness Ottawa is referring to is from a ''summer'' turnip. Of course, there is some mustard oil in turnips, but the taste is milder in the fall. And they are better keepers than all the white ones I have grown. The fastest growing turnip I ever saw was unfortunately a hybrid called TOKYO CROSS.
I grew it organicly of course, competing with a friend for size...( one tend to compete for size where he can ;D) I sprayed mine with seaweed 2-3 times a week, and ended up with softball size turnips while my friend had his about golf ball size, in a pretty short time, a little over 30 days if I remember well.
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Post by extremegardener on Aug 20, 2011 9:41:10 GMT -5
Extreme, Would this be Golden Globe? Or??? Yes, Golden Globe is one of them. Golden Ball, also, and there are others. I'm running trials this season of Golden Ball and two unpronounceable Russian varieties. Atash - All the above are yellow inside and out. Golden turnips have such a devoted following amongst certain food savvy folks around here that there is a radio show (talk radio for organic gardeners - streaming on the web Sunday mornings ET 6:30-9:00, www.wgdr.org ) called "The Curse of the Golden Turnip", so named because so much time is spent talking about them. |
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Post by paquebot on Aug 20, 2011 15:41:25 GMT -5
Eastham/Macomber growth and foliage is exactly like a normal purple top rutabaga but no purple. What's not known of its history is the color of the original rutabaga parent. There are some old white-fleshed rutabagas and one may have been involved.
Martin
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Post by oxbowfarm on Aug 20, 2011 17:51:03 GMT -5
So Eastham IS a rutabaga? Sure looks like it has a neck anyways.
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Post by paquebot on Aug 20, 2011 22:43:14 GMT -5
The neck on Eastham is just as big and wide as purple top. It's a rutabaga all the way except for the taste. Also stores just the same as purple top.
Martin
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Post by 12540dumont on Aug 23, 2011 17:05:32 GMT -5
Thanks Martin, for the seed I will be turn upping.
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Post by oxbowfarm on Sept 13, 2011 22:10:56 GMT -5
In light of Tim Peters' experience with crossing Brassica species the origin of Macomber/Eastham as a rutabaga/turnip cross seems much more possible. He stated that Brassica napus is an excellent bridge species to either of it's parents and will cross with them with a bit of effort. He also stated that it does so more easily with B. rapa than with oleracea. So this means that a chance cross pollination of a rutabaga via a turnip could indeed occur on rare occasions even without bud pollination that Tim uses to facillitate. If you were growing a buch of standard yellow purple top rutabagas and saw a white fleshed root with minimal color, might you not set it aside? If it turns out to have better flavor, maybe the origin of Macomber is that simple.
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Post by olddog on Dec 6, 2011 11:16:07 GMT -5
Here in central California I had very bad luck with purple top white globe turnip, but very good luck with a Japanese variety, cant remember the name, (1988), but the taste of the Japanese variety was way superior, though it may be the time of year I planted (in January), will have to plant in late August and see if results are different.
On another note, carrots do very poorly here planted in early spring-late winter (at least the common varieties I have tried), but grow beautifully, and taste edible, planted late August-early September. Never tried rutabaga, but sounds like a great, nutritious vegetable, after listening to everyone here, so will try it. Thanks.
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