How big is your garden and how many tomato plants?

[jinman]

Rutabaga LOL!

I've grown rutabagas, but they were not that purple. They had light yellow meat and were the size of softballs. They taste more like cabbage than turnips to me.

 

[DFB]

Florida Mountain or the Laurentian is a yellow/orange color inside and more bitter flavored than the Vermont Gilfeather Turnip.

Gilfeather is a sweeter tasting variety and cooks up white like a potato.

Never thought they tasted like cabbage before

 

[Larro Darro]

Larro: Do the deer eat peppers or just the leaves?

They go for the leaves. Once in a while they will eat the end of a limb and get a small pepper, but I bet they spit it out.

Larro

 

[hunterridgefarm]

Well I had to go out of town for 4 days last week and got home late Friday night. Heavy frost Saturday morning and no more peppers. I had about 4 bushel of bells, and a few banana and jalapeno that are mush now.

 

[jinman]

Florida Mountain or the Laurentian is a yellow/orange color inside and more bitter flavored than the Vermont Gilfeather Turnip.

Gilfeather is a sweeter tasting variety and cooks up white like a potato.

Never thought they tasted like cabbage before

I searched my archives and came up with these turnip and rutabaga pictures. In the photo of me, I have rutabagas in my left hand and turnips in my right. In the photo of the Mule bed full, the turnips are on the left and the rutabagas on the right. My turnips are just what we call purple-tops. You can see the slightly yellow meat of the rutabagas. It's amazing how different the varieties are between here and there.





David (Hunterridge): That always makes me sick when I have beautiful peppers and they just go to mush. I'm sorry your final picking turned out to be wasted.

 

[hunterridgefarm]

Jim,

That's just part of life...at least the trip to the grocery store wasn't dependent on the sale of the peppers.

Nice looking turnips you got there. I have never developed a taste for cooked turnips, I like them raw with a little salt but not cooked. Same for turnip greens...or mustard, collard, or creasy greens. People make them look so good and I always try them but just can't...well you know...stand em.:laughing:

I will continue to try them

 

[jinman]

Jim,

That's just part of life...at least the trip to the grocery store wasn't dependent on the sale of the peppers.

Nice looking turnips you got there. I have never developed a taste for cooked turnips, I like them raw with a little salt but not cooked. Same for turnip greens...or mustard, collard, or creasy greens. People make them look so good and I always try them but just can't...well you know...stand em.:laughing:

I will continue to try them

David, I once went to a Polish wedding of one of my Navy buddies. At the reception, they had a big pot of what I thought was Polish sausage and potatoes. It turned out to be Polish sausage and turnips. . . really bitter turnips. I like turnips, but I just could not eat those. The sausage was tasty though.

 

[DFB]

I searched my archives and came up with these turnip and rutabaga pictures. In the photo of me, I have rutabagas in my left hand and turnips in my right. In the photo of the Mule bed full, the turnips are on the left and the rutabagas on the right. My turnips are just what we call purple-tops. You can see the slightly yellow meat of the rutabagas. It's amazing how different the varieties are between here and there.

View attachment 343365

View attachment 343366


Nice haul there Jim! :thumbsup:

The rutabagas seem to look about the same.

In one of the earlier links I posted its said that the rutabaga is a cross between a cabbage and a turnip (Brassica napus) :shocked: but according to this link the Gilfeather is a cross between a turnip and rutabaga an interspecies cross between Brassica napus and a true turnip (Brassica rapa).
And such crosses are uncommon, but occur at a rate of 1% or less :shocked: :shocked:

All I can say is that I harvested about 500 lbs this afternoon from what we grew down at the Orchard and that's plenty enough for me!

 

[jinman]

All I can say is that I harvested about 500 lbs this afternoon from what we grew down at the Orchard and that's plenty enough for me!

I think you'll be rutabaga everything this winter. They are great in soups and stews. I've seen some of them fixed like a bloomin' onion and baked in photos, but have never done that myself. I really think rutabagas have a better taste than turnips; although, I really like turnips and turnip greens. Turnip greens, beans, ham, and cornbread is some mighty good eating in my book.:licking:

 

[lakngulf]

I have a few tomatoes that are just beginning to bloom and put on little maters. Will be iffy but I plan to cover them on cold nights and see if they can produce a tomato in December. Here's a picture of one of the maters ready to take on the winter weather: