OhioGuy wrote:
Two years ago, I bought "kale" seeds in bulk from a local hardware store.
About 2/3 of what came up was turnips, which are usually hot tasting (like a
radish), and I don 't really like that. (yes, I told the store about the
issue at the time)

Well, this year, around August 12 or so, I went back and asked to make
sure that these were new seeds, and not the same old stock. They assured me
they were. Guess what? about 3/4 of what came up were turnip plants, and
only 1/4 were the kale I wanted. Now I have lots of turnips that have
usable roots a bit bigger than nice sized radishes, and loads of greens. (a
groundhog ate my kale off about 4" up from the base - I don't know if they
will recover) The groundhog, of course, didn't bother the turnips at all.

So what can we do with all of these turnip greens? Does anyone have a
good casserole type dish recipe that we can make using a good amount of the
turnip greens? Thanks!




You can shred them and make a sort of sauerkraut (sauerruben).

Have you tried eating the greens like kale? (the turnip greens will be
stronger)

Bob