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Post by rowan on Nov 16, 2014 1:50:20 GMT -5
Baker creek are offering seeds of two varieties of this turnip rooted cabbage and I have had them in the ground now for a couple of months now. They are an ancient true cabbage from Italy that is grown for the root rather than the leaves. They are a bit slow growing but are starting to thicken up the roots now. I am getting excited waiting to taste them.   As you can see, there is some variation here. I bought seeds from the purple topped variety but I have a couple of white ones in there also. I have planted a few in a separate bed for my own use, and the rest will be for seed. Apparantly they are so sweet and tender you can eat them raw like kohlrabi. |
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Post by cortona on Nov 16, 2014 4:14:28 GMT -5
shame on me as italian but i dont know that variety!i have to study! to study a lot!
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Post by rowan on Dec 7, 2014 2:47:56 GMT -5
Ok, so I harvested my first turnip cabbage today. I was a bit impatient and picked it a bit smaller than I was going to. The root/bulb was around 1kg at ten weeks.   I brought the cabbage root/bulb in and cut it in half. It is pure white inside. I tasted some raw after peeling and was instantly surprised by the soft and creamy texture. It tasted like a mix of cabbage and kohlrabi with an overtone of turnip. It was pleasant and most people would like it. I steamed and microwaved a couple of pieces and the turnip overtone went away and the flavour became more mild. I found it very pleasant to eat even without any butter or other sauce. You wouldn't want to use it in a dish with strong flavours that would overpower it but it is delicious when served simply. |
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Post by philagardener on Dec 7, 2014 9:17:50 GMT -5
Sounds fabulous! Looks like you are going to have to start using a larger knife!  |
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Post by oxbowfarm on Dec 7, 2014 9:57:18 GMT -5
trixtrax or maicerochico pointed this one out to me once. It sure sounds interesting, on the other hand I take almost everything Joseph Simcox says about seed he collects with many grains of salt. I'd like independent confirmation that this thing is actually Brassica oleracea, because it looks like a Brassica napus to me. Not that the two can't interbreed, but oleracea is a diploid and napus is a polyploid. If it truly is an oleracea with a storage root, it is extremely unique. My gut says that the most likely explanation is that its a Brassica napus, which are incredibly common throughout Europe, and someone just started calling this a cabbage. If it quacks like a duck its usually a duck, and this thing is quacking a lot like a rutabaga from the photos.
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Post by ottawagardener on Dec 7, 2014 10:10:58 GMT -5
Interested in hearing more about this and its background.
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Post by billw on Dec 7, 2014 13:17:20 GMT -5
I find this one kind of funny, because it looks like some of the results that you get from open pollination of different brassicas. It looks more like something that the typical seed saver would be horrified by than a precious heirloom, but a good story can change everything.  |
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Post by rowan on Dec 7, 2014 13:33:45 GMT -5
I am not sure I care at this stage, it is delicious and as it comes true from seed that is all I need. Although I can be convinced that it is B. napus, I think the taste is closer to B. oleracea and the leaves feel and taste like true cabbage, similar to tronchuda kale/cabbage which is oleracea.
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Post by trixtrax on Dec 16, 2014 14:56:39 GMT -5
rowan - is it possible to post a few pictures of the full leaf? Very interested. Thanks!
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Post by billw on Dec 16, 2014 15:57:47 GMT -5
I am not sure I care at this stage Nor should you. It's a very interesting variety and I plan to give it a try based on your results. I just find it funny that it looks like brassicas gone wild. |
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Post by rowan on Dec 16, 2014 16:29:28 GMT -5
Trixtrax, the leaves definitely look like large turnip leaves without the roughness. I suppose it could be B.rapa, as it is more turnip looking, but the flavour doesn't compare. I might stop calling it a cabbage I think as I believe you are all right and it is not B.oleracea. What to call it now, hmmm.
I am not a cabbage or turnip fan but the flavour of these are so sweet, mild and excellent that it doesn't matter. I have now been cooking them in a variety of ways with the few plants I put aside for my own use, it is so versatile - raw, mashed, baked, microwaved. I can't get enough of it.
When I have enough to put on my market stall I will be growing it continually as I am guessing that it will be very popular.
All the plants are at full size now at 12 weeks or so and the roots tipping the scales at around 1.5 to 2 kg, now I just have to wait for flowering and seed.
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Post by 12540dumont on Dec 17, 2014 22:46:19 GMT -5
Well, I'm interested too!
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Post by kazedwards on Dec 19, 2014 20:10:28 GMT -5
I am looking for it in baker creek right now. Sounds interesting!
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Post by reed on Dec 21, 2014 20:55:21 GMT -5
All the plants are at full size now at 12 weeks or so and the roots tipping the scales at around 1.5 to 2 kg, now I just have to wait for flowering and seed. rowan, It sounds wonderful, I want some. Do you expect it to make seed in one season? |
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Post by rowan on Dec 21, 2014 21:03:18 GMT -5
Not unless I get an unseasonal cold spell. I think I will have to wait till next spring.
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