Tokinashi Turnip

We like this turnip. Grew in 2 parts compost and 1 part supper-soil. Picked first ones at 4 weeks. Fried them in olive oil and grape juice, wonderful. Tops are bright green and soft, looking to get a mess of them to try soon.

I received this in my CSA box several times in the early spring. You really can eat the turnips raw & like them. No bitterness at any time but did seem to get a bit pithy at the end of the season. Only needs 1 minute in the Insta pot with bacon grease & some salt. At 2 minutes the turnips tend to explode in the pot. I ate the first batch in 1 sitting.

It did really well in our dry climate. It did not bolt. And was the tastiest turnip we ever ate. We plan to grow it every year!

I planted seeds in a rail planter with mixture of compost and manure on 8/11. I companion planted with some onions-why not? Most emerged but a squirrel decided to bury acorns in the planter and displaced many of the seedlings. I replanted as many as I could. 6 have survived. That being said, those 6 have thrived! I do occasionally feed with water soluble fertilizer but pretty sparingly. The planter does not receive much direct sun even in winter but this variety has continued to thrive despite it. They bulb readily and grow vigorously. They have survived temperatures as low as 20 and rebounded nicely. In fact, they barely respond to 24 degrees with ice. Heavy rain and multiple consecutive days of steady rain haven't negatively affected them at all. I usually feed after large rain episodes to replenish nutrients I feel may be leached out. Other than that they are pretty much neglected. I harvested one today the 29th. It's about 2.5" in diameter with large healthy leaves.

I haven't yet tried the root, but the greens are delicious! I have kept them growing for six or so months just for the leaves, and they haven't gone to seed, yet!