*Organic* Turnips are often the brunt of jokes and considered barely edible. This is unfortunate because they are excellent vegetables that keep well. They can be used much like potatoes in soups and stews and are even delicious when served mashed like potatoes. They retain their firm texture when cooked in a stew much better than most potatoes. Fun Fact: Turnips and rutabagas are quite similar in their needs, habits and even appearance. Turnips have white flesh and grow much more quickly. You can begin harvesting small turnips just 30 days after planting, and full-sized roots in 60 days. Both of these crops need full sun (at least six hours a day) and rich soil that has a pH that's near neutral (6.8 to 7.5). If you have acidic soil, mix in wood ashes or limestone before planting. At the same time add some compost or rotted manure. Don't add fertilizer or the plants will produce more greens than roots.
Fast-growing spring turnip crops are best harvested while the weather is still cool. The flavor of fall crops is improved by light frost. Don’t forget the greens which are delightful raw or cooked.
• From early spring to late summer, sow seeds ¼ to ½ inch deep, 1 inch apart in rows 12 to 18 inches apart. Thin plants to 4- to 6-inch spacings.
• Plant every 2 weeks for continuous harvest. Quality and flavor are best if harvested when whether is cool.
• Use floating row cover to protect crop from early pests.
• To help reduce disease, do not plant turnips or other cole crops in the same location more than once every three or four years.