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Post by daylilydude on Feb 25, 2016 4:37:29 GMT -5
Was thinking about trying these this year, but not sure... What is the best way to grow these, and what's your way of cooking/serving them?
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Post by bluelacedredhead on Feb 25, 2016 8:25:58 GMT -5
Grow them like a turnip only give them a little more room cuz they get larger. Lots of ways to cook them. Boil and mash. Cubed roasted in olive oil. Boil, mash, mix with applesauce and bake for 20 minutes until heated through.
Also called Swede Turnip. Not as much of a bite as white turnips I don't think?
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Post by meandtk on Feb 25, 2016 9:11:19 GMT -5
daylilydude They will be a fall crop in your MS garden. They are spicy until hit by a frost. Then they sweeten up. They are good with smothered tater n onions, and are good roasted too.
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Post by paulf on Feb 25, 2016 16:01:01 GMT -5
Rutabagas are another crop best suited to be ground up and used as compost (along with okra) to help grow better stuff. Well, you did ask!
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Post by paquebot on Feb 25, 2016 23:45:11 GMT -5
Grew up in a Scandinavian life-style where if it wasn't potatoes for supper it was rutabaga. Early potatoes were out of the ground by 4th of July no matter how far along they were. Then rutabaga planted in the same ground. This past year, planted two Vjshegorodskaja globes for seed. Some pods dropped their seeds before I could collect them. Those seeds quickly sprouted. Left some of those volunteers grow and still got baseball-size globes.
There are two different types when it comes to taste. The most common red top varieties are yellow flesh and do need a hard frost to bring out the sweetness. White types retain their turnip taste. I've grown the Macomber which is a rutabaga but tastes like it is crossed with a radish. Haven't really had a chance to determine what Vjshegorodskaja will be when mature but suspect that it will be tangy. Seeds available for both if anyone is interested.
By the way, that's another that can be started in plug cells and transplanted. For best results even with the common red top, 12" spacing should be minimum.
Martin
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reubent
Pro Member
Posts: 389
Joined: May 2011
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Post by reubent on Dec 21, 2019 21:29:56 GMT -5
We used to get them occasionally, but I never tried growing them that I can remember. I should plant some next year, I liked them raw. The deer fence will be critical though. Them critters wouldn't leave em alone.
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Post by paquebot on Dec 21, 2019 22:54:36 GMT -5
Past two years, I've grown them only in containers. One plant per 5-gallon pot or two in a 7-gallon. Medium has been almost pure old horse manure. Several in the 5-gallon pots are almost as big as my head. Really sweet this year
Martin
The truth is more important than the facts.
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freelove
Junior Member
Posts: 13
Joined: April 2019
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Post by freelove on Dec 22, 2019 8:19:54 GMT -5
I grow them. Start them in the greenhouse and set them out after some of the early veg are finished, about the middle of July, so they have time to get some size before the days shorten too much.
I like them mashed, roasted, in soup and shredded in a root veg slaw. They store well.
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Post by paquebot on Dec 22, 2019 13:02:13 GMT -5
In addition to the uses that Freelove mentioned, they can also be made into kraut either alone or mixed with cabbage and other vegetables.
Martin
The truth is more important than the facts.
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Deleted
Posts: 0
Joined: January 1970
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Post by Deleted on Dec 22, 2019 14:08:47 GMT -5
I wonder if rutabegas or even turnips, would be good in a carrot, cabbage, apple slaw?
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Post by paquebot on Dec 22, 2019 23:18:24 GMT -5
I wonder if rutabegas or even turnips, would be good in a carrot, cabbage, apple slaw? Yes indeed, Never tried turnips in slaw but rutabagas have been used. Whatever appliess to kraut also applies to slaw. If a vegetable can get along with others in one method it will get along in another. Only factor would be if they were fully mature and enough chill time to sweeten them. Martin The truth is more important than the facts.
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Deleted
Posts: 0
Joined: January 1970
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Post by Deleted on Dec 23, 2019 18:24:32 GMT -5
Well thank you pacquebot, that is something I shall have to remember about things to go together!
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Tim Horton
Junior Member
Posts: 69
Zone:: 2
Joined: October 2019
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Post by Tim Horton on Dec 23, 2019 19:35:12 GMT -5
I like rutabagas on occasion..
They are likely too long a season for our zone 2 climate. But are on sale at times.
Big counter top roaster, with most any kind of roast beast, chunks of onion, carrot, rutabaga, potato, garlic, black pepper, 5-6 drops hot sauce, more onion..... Roast until done.. Enjoy..
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stone
Pro Member
Posts: 170
Zone:: 8
Favorite Vegetable:: Bambi
Joined: December 2011
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Post by stone on Dec 24, 2019 23:11:19 GMT -5
I'm wonderin' whether daylilydude ever tried growing rutabagars....
I like to dice them up in soup... and the leaves get chopped up and added as well. the rutabaga leaves are less strong tasting than turnip.... they taste much nicer.
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Post by paquebot on Dec 25, 2019 12:22:20 GMT -5
Not certain if they would mature in Zone 2 but they love 3 and 4. For some time, the only commercial growing was in Canada but in the Maritimes. They originated either in Sweden or Russia and only like cool weather. In the US, Zone 5 is the southern limit for good results. Most information will come from MI, MN, or WI where cold weather comes early.
Martin
The truth is more important than the facts.
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Post by Laura_in_FL on Dec 27, 2019 14:53:04 GMT -5
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stone
Pro Member
Posts: 170
Zone:: 8
Favorite Vegetable:: Bambi
Joined: December 2011
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Post by stone on Dec 31, 2019 16:17:45 GMT -5
Sometimes it gets cold enough here in January to kill the winter greens, and I have to replant in February. Daylily dude could grow rutabagas by planting them in august and then again in Febuary... Although... this year... with those triple digit October days... meant a late autumn planting.... the only greens I'm getting so far is the kale from December a year ago! The rutabagurs just aren't near ready.... usually I'd be eating them by now.
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