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doc13385 urbanag_turnips2_fs20_accessible.pdf
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"text": "Dr. Leigh Whittinghill, Assistant Professor of Urban Agriculture"
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"text": "Turnips are a member of the mustard family, grown for their roots and greens. Other popular crops in this family include broccoli, cabbage and radishes. Turnips are considered cool season crops, so they do not grow well and can start to taste bitter when the weather gets hot during summer."
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"text": "The earliest and latest planting dates for turnips vary depending on what region of Kentucky they are grown in:",
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"text": "o March 1 and August 15 for western KY"
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"text": "o March 10 and August 1 for central KY"
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"text": "o March 15 and July 15 eastern KY"
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"text": "Seed can be broadcasted or planted individually at a depth of i[p1.12.1.1]nch.",
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"text": "Final plant spacing should be 3-to-4 inches for turnip roots and 2-to-3 inches for turnip greens.",
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"embedded_text": "Care and Harvest\n• Weeds are unlikely to be a problem because radishes\ngerminate and grow quickly.\n• Water about 1 inch per week (including rain), taking\nspecial care during root development.\n• Radishes are ready for harvest 20-30 days after"
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"text": "Weeds are unlikely to be an issue because turnips germinate and grow quickly."
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"text": "Turnips roots are ready to harvest 40-to-60 days after planting, and greens are ready 30-to-50 days after planting in the spring. Both roots and greens are ready for harvest 50-to-60 days after planting in the fall.",
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Page 2
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"text": "Turnip greens can be kept in a refrigerator for one week, and roots (with the leaves removed) can be kept in cool sand for several months.",
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"text": "Borchardt. C. 2018. Parmesan Crusted Crushed Turnips. From a Chef's Kitchen. Accessed 16 April 2020. https://www.fromachefskitchen.com/parmesan-crusted-crushed-turnips/Home Vegetable Gardening in Kentucky. ID-128. University of Kentucky Cooperative Extension Service. http://www2."
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"text": "McMahon, M.E., Kofranek, A.M., and Rubatzky, V.E. 2010. Plant Science: Growth, Development, and Utilization of Cultivated Plants 5th Edition. Prentice Hall"
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"text": "Rattray, D. 2017. How to Freeze Turnips Three Ways. Accessed 9 Sept 2018. https://www.thespruceeats.com/how-to-freeze-turnips-two-ways-3061921.",
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"text": "Rattray, D. 2018. Freezing Vegetables- Greens, Spinach, Kale, Collard. Accessed 9 Sept 2018. https://www.thespruceeats.com/freezing-greens-spinach-kale-collard-3061230\nStone, R. 2012. Spicy Skillet Turnip Greens. AddaPinch.com. Accessed 9 Sept 2018. https://addapinch.com/spicy-skillet-turnip-greens-recipe/"
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"text": "PARMESAN CRUSTED CRUSHED TURNIPS",
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"text": "Adapted from a Chef's Kitchen recipe"
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"text": "Cook in salted, boiling water for 20-to-30 minutes:\n• 12 small to medium turnips, peeled\nPreheat oven to 375 degrees. Press turnips on a clean kitchen towel or double layer of paper towels until they are ½-inch thick. Let dry for 15 minutes, flip to a dry section of towel and let dry again.\nCombine in a bowl:\n• 2 tablespoons olive oil\n• 3 cloves garlic, minced\n• Black pepper (to taste)\n• Salt (to taste)\nBrush turnips with oil and herb mix. Sprinkle with:\n• 1 cup parmesan cheese, grated (or as needed)\nFlip turnips and repeat. Bake for 20-to-25 minutes on a baking sheet lined with parchement paper or nonstick aluminum foil. Garnish with:\n• Fresh chives, chopped\nServes 6.\nAlternative herbs and garnishes include rosemary and crumbled bacon. The parmesan cheese can be substituted for your favorite cheese."
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"text": "Adapted from the Robyn Stone recipe\nDrizzle olive oil into skillet over medium heat. Add\n• 1 medium onion cut into wedges\nCook until tender. Add[p2.16.1] of the\n• 1 pound turnip greens cleaned and chopped\nCook down and add the rest of the greens. Add\n• 1/4 cup water",
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