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Post by squishysquashy on Jan 7, 2017 22:49:57 GMT -5
Hi y'all,
If you haven't seen my other thread, I started a business installing vegetable gardens and teaching food-growing. I have a client that loves parsnips, but I have never tried to grow those, thinking parsnips really weren't Texas-friendly vegetables. Are there any early varieties that mature in less than 100 days? Less than 90? I'd like to give it a try, but our autumn is so short.
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Post by steev on Jan 8, 2017 4:57:41 GMT -5
Wish you the best of luck; parsnips are great mashed with spuds or sweets.
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Post by templeton on Jan 8, 2017 22:07:05 GMT -5
squish,
No idea about your growing conditions, but would a short fat parsnip be more suitable? eg Kral - a few suppliers in USA. My thinking being with the majority of the biomass concentrated in a globe shape rather than a long skinny cone, you are more likely to get edible size portions if they don't get very large due to a short season.
I'm still working on my short fat parsnip breeding, otherwise would send you some seed.
T
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Post by squishysquashy on Jan 8, 2017 23:36:22 GMT -5
I would guess a short fat one would grow faster, but short fat would also be good for our clay.
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Post by templeton on Jan 8, 2017 23:58:13 GMT -5
i don't know that short fat will necessarily grow faster, but the lower skin to good bit ratio should make small ones more desirable.
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Post by richardw on Jan 11, 2017 18:11:32 GMT -5
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Post by squishysquashy on Jan 14, 2017 18:57:04 GMT -5
richardw, I wish I could give a straight answer, but our weather keeps getting wilder. NORMALLY....mid to low 20's F (-4ish C) and rarely does it linger there for more than one night periodically throughout winter. But a few weeks ago we got a windchill of -1 (-18), which is unheard-of in my lifetime.
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Post by richardw on Jan 14, 2017 20:53:33 GMT -5
OK, i asked that because i was thinking maybe they would grow slowly over winter, autumn sown and eating by early spring.
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