Now is the time to buy the perfect gift for the gardeners in your family. All of our items ( including Gift Certificates ) are discounted 20% from now to Christmas Day.
Our Gift Certificates never expire, and they make a wonderful quick gift that can be E-mailed to someone who loves gardening.
Simply type in XMAS2016 ( case sensitive, no spaces ) into the coupon field of the shopping cart when you check out, and the discount will be applied. ( You must use the code in the coupon field to get the discount )
For spring harvest direct seed as soon as the soil can
be worked. Fall crops are planted in mid-late summer. They
should mature around the date of the first fall frost. Plant
with 12” between the rows and 4” between the
Informative articles found on the
How to grow
Fresh Turnip Recipes
Round roots with bright purplish red top, pure white base and
firm, crisp, mild-flavored flesh. Harvest in about 55 days.
Note: The price of this item has been slashed to Ninety Five cents per pack! To order this and fifty other vegetable seed selections for only 95 cents per pack, please visit our GoodCentsVegetables Seed List.
TRM747 Japanese Hinona Kabu
Brassica rapa var rapifera. A unique, long, thin, mild-flavored turnip that has a red top, and the bottom two thirds are white. It measures 1.5" wide and up to 12" long.
This traditional Japanese vegetable or dento yasai originated in the Shiga prefecture in the 1470ís. Used to make sakura zuke or cherry blossom pickle.
Sakura Zuke or Cherry Blossom Pickle Recipe:
Adapted from World Cuisine website.
1 bunch Hinona Kabu red turnips
1 tsp salt
3/4 cup rice vinegar
1/2 cup sugar
Trim the top off the turnip to make a flat base. Place 2 pencils or other sticks on a cutting board to stop the knife from cutting all the way through the root. Place the turnip on its top (now a flat base) between the sticks. With a sharp knife, make 4 to 6 cuts the full length of the turnip ending carefully at the sticks. This way there will be a piece of turnip intact to hold it together. Turn the root 90° and make another 4 to 6 cuts, stopping at the sticks. Repeat this with all the turnips.
Put the cut turnips in a bowl, sprinkle with salt and lightly massage it in. Place a plate that is smaller than the diameter of the bowl on top of the radishes. Put a weight on top of the plate to force some of the liquid out. After 30 minutes remove the plate and drain the liquid.
Stir the vinegar and sugar together until dissolved, heating a little if necessary. Pour over the turnips and leave at least 8 hours or longer to marinate.
Drain well before serving. Use with green leaves as a garnish.
TCB015 Golden Globe
Firm, crisp and sweet flesh. Golden Globe is an heirloom turnip that appears in records dating back to 1859. According to expert gardener William Woys Weaver, "Americans shared the Scottish love for this yellow turnip because it was an old hardy sort dating at least from the eighteenth century that could be relied on well into the winter.
In fact, this variety could be stored through the following March and were greatly valued as a food source when other supplies were low."
Round, 3-4" roots have unique, amber gold skin. Flesh is firm, crisp and sweet. Tasty tops can be used as greens. Harvest in about 55 days.
Great for soups, salads or stir-fries.
This proven and versatile Japanese turnip is grown for both its mild green tops and fine grained roots. The broad leaf greens grow to 20" in height, while the tender white roots swell into a globe shape up to 4" in diameter. Harvest when roots reach 3"-4" diameter. This variety is especially good for pickling or cooking in soups or stir-fries, it can even be added to a fresh salad.
AW47 White Egg
Fast-growing turnip popular in the South. Egg-shaped roots, 3½ x 2½ inch, grow partly above ground. Crowns are green-tinted. Flesh is white, fine-grained, and mild-flavored. Good bunching variety. 48 days.
TCB009 Vertus Marteau
Very tender white cylindrical roots, 5"-6" long and 2" wide with a mild and sweet flavor. This old French heirloom is one of the most popular varieties grown by French market growers since at least 1858. Imported European seed. 60 days.