I've got a whole row of navet turnips. The ones you are intended to eat
small. They are around 4 or 5 inches diameter and are perfect. What is
the best way to store them? If I leave them in the ground any longer
they will likely run to seed or get some horrible grub that riddles them
with holes.

If I pull them should I let the tops just die off naturally or cut them
off? Will they store in a cool dry place or just put out fresh shoots
seeing as it is only Summer not Autumn?

Any advice?

I never have much luck growing them later in the season due to something
which bores them full of little holes and totally ruins them.

--
David in Normandy.
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On Sun, 20 Jun 2010 14:00:05 +0200, David in Normandy wrote:


Any advice?

If they're what I think they are, I don't think you are /meant/ to store
them. Eat them young, fresh and freshly-dug. Madhur Jaffrey has a
wonderful recipe for a curry made with them and beef. ICBW but for
storing don't you need swedes ('Swedish turnips')? and I think you are
too far south to grow those.

"Derek Turner" wrote
David in Normandy wrote:
Any advice?

If they're what I think they are, I don't think you are /meant/ to store
them. Eat them young, fresh and freshly-dug. Madhur Jaffrey has a
wonderful recipe for a curry made with them and beef. ICBW but for
storing don't you need swedes ('Swedish turnips')? and I think you are
too far south to grow those.

Swedes are the "turnips" they use in Cornish Pasties ( together with onion,
potato and beef skirt) so as they grow so well in Cornwall I would think
they might do well in France too. I'd give them a go anyway just to see.

--
Regards
Bob Hobden
W.of London. UK

On 20/06/2010 19:04, Bob Hobden wrote:


"Derek Turner" wrote
David in Normandy wrote:
Any advice?

If they're what I think they are, I don't think you are /meant/ to store
them. Eat them young, fresh and freshly-dug. Madhur Jaffrey has a
wonderful recipe for a curry made with them and beef. ICBW but for
storing don't you need swedes ('Swedish turnips')? and I think you are
too far south to grow those.

Swedes are the "turnips" they use in Cornish Pasties ( together with
onion, potato and beef skirt) so as they grow so well in Cornwall I
would think they might do well in France too. I'd give them a go anyway
just to see.


I've got some swedes growing for the first time this year - in addition
to the little navet turnips. The tops are growing well, but I'll reserve
judgement until Autumn - I'm just hoping they don't get riddled with
worm holes - what causes all the little holes in things like radish and
turnips?

--
David in Normandy.
To e-mail you must include the password FROG on the
subject line, or it will be automatically deleted
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The message
from David in Normandy contains these words:

Swedes are the "turnips" they use in Cornish Pasties ( together with
onion, potato and beef skirt) so as they grow so well in Cornwall I
would think they might do well in France too. I'd give them a go anyway
just to see.



Ah, but they are the orangey flesh swedes in an oggie, (refered to as
neaps in Scotland - i believe).


I've got some swedes growing for the first time this year - in addition
to the little navet turnips. The tops are growing well, but I'll reserve
judgement until Autumn - I'm just hoping they don't get riddled with
worm holes - what causes all the little holes in things like radish and
turnips?

I believe that it is little slugs, I get them in carrots and potatoes
as well and you can sometimes find a little beastie curled up inside a
good sized spud!

Roger T

In article ,
anon-y-mouse wrote:
The message
from David in Normandy contains these words:

Swedes are the "turnips" they use in Cornish Pasties ( together with
onion, potato and beef skirt) so as they grow so well in Cornwall I
would think they might do well in France too. I'd give them a go anyway
just to see.

Ah, but they are the orangey flesh swedes in an oggie, (refered to as
neaps in Scotland - i believe).

Actually, no, in both cases. 'True' turnips were used in pasties
when available, and the Scottish term 'neeps' applies to both.
The term "swede" stands for "Swedish turnip", which were introduced
in the late 18th century (according to the OED). Regarding the
two as very separate is a modern English habit.


Regards,
Nick Maclaren.