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Turnip "Petrowski Early Round Yellow"
Eco seeds
New
Yellow turnip "Petrowski Early Round Yellow" - Brassica rapa L. var. rapa.
The most delicious! Stores well!
Mid-early variety: from germination to harvest - 70-80 days. Root crops are round-flat, with a concave bottom, golden-yellow, smooth, weighing 60-250 g. The pulp is also golden-yellow, juicy, sweet, rich in vitamins, proteins, carbohydrates. It is used both fresh and after heat treatment. Productivity up to 3.2 kg / m2.
Growing conditions.
Place on fertile, loamy and sandy loam soils. Seeds begin to germinate at a temperature of +2 +3 °C.
The crop is cold-resistant, withstands light frosts, is demanding of lighting and soil moisture.
Sowing: III - IV.
Transplantation: V.
Harvest: VII-VIII.
1.0 g = 500 seeds.
The most delicious! Stores well!
Mid-early variety: from germination to harvest - 70-80 days. Root crops are round-flat, with a concave bottom, golden-yellow, smooth, weighing 60-250 g. The pulp is also golden-yellow, juicy, sweet, rich in vitamins, proteins, carbohydrates. It is used both fresh and after heat treatment. Productivity up to 3.2 kg / m2.
Growing conditions.
Place on fertile, loamy and sandy loam soils. Seeds begin to germinate at a temperature of +2 +3 °C.
The crop is cold-resistant, withstands light frosts, is demanding of lighting and soil moisture.
Sowing: III - IV.
Transplantation: V.
Harvest: VII-VIII.
1.0 g = 500 seeds.
Agrotechnics.
Turnip prefers loamy soils. In autumn, the area is carefully dug up.
The best predecessors are cucumber, tomato, legumes. Seeds are sown 80 days before harvesting, making sure that they do not fall deeper than 1.5-2 cm. During the first period of vegetation, the soil is loosened, weeds are removed.
Turnips should be watered regularly, as turnips like moist soil. To protect against pests, the area is pollinated with ash. After the formation of the fourth true leaf, the seedlings are thinned out, leaving 5-10 cm between the plants.
Root crops are harvested selectively, as they reach maturity.
* Turnip is a cold-resistant plant: seeds begin to germinate at a temperature of +2+3°C, and seedlings and adult plants tolerate short-term frosts down to -4°C. The most favorable temperature for both seed germination and for the growth and formation of root crops is +18+20°C. In this case, seedlings appear 2-4 days after sowing. This crop is very demanding of moisture, but otherwise unpretentious. It grows on any soil, but is best on fertile sandy loams and loams with a neutral reaction (pH 6.0-7.0).
Root crops grown on acidic soils are usually affected by clubroot and are poorly stored. Seedlings tolerate short-term frosts down to -6°C, but a long-term decrease in temperature leads to the appearance of flower stalks in the 1st year of development. Mature plants with well-developed leaves can withstand frosts from -4 to -8°C in the autumn, but freezing reduces the shelf life of root crops.
Turnip. Bot.: Brassica rapa L. var. rapa
* Norman soup.
Chop the turnip, carrots and onions, put them in a saucepan and fry in butter over medium heat, pour in the broth and add the potatoes. Bring to the boil and simmer for 15-20 minutes until the potatoes are soft. Add boiling milk, sour cream and butter. Serve the hot soup. You can put croutons in the bowls beforehand.
200 g turnips, 150 g carrots, 150 g onions, 40 g butter, 400 ml meat broth, 200 g potatoes, 100 ml milk, 100 g sour cream.
* Okroshka with turnips.
Boil the turnips, cauliflower and carrots in salted water, then remove, drain and cut into cubes. Cut cucumbers into cubes or thin circles. Finely chop green onions, mash with a spoon, sprinkle with salt and leave for 20-30 minutes until the onion becomes soft and releases juice. Peel the eggs and separate the whites from the yolks: finely chop the whites and grind the yolks with mustard. Add the mashed yolks, sour cream, sugar and salt to the green onions, mix everything, dilute with bread kvass, add chopped turnips, cauliflower and carrots. When serving, sprinkle with chopped dill.
2 turnips, 1/2 head of cauliflower, 1 carrot, 2 fresh cucumbers, 50-75 g green onions, 2 hard-boiled eggs, 2 tbsp. spoons of sour cream, 1 teaspoon of sugar, 1 liter of bread kvass, dill, salt - to taste.
* Stuffed turnips.
Boil the peeled and washed turnips in water for 15-20 minutes. Then remove the core from the turnip with a teaspoon, leaving the bottom and walls intact, chop it or finely chop it and, adding a little water, simmer until done, then pour in the semolina, cook a thick porridge, salt to taste and fill the turnips with it. Place the stuffed turnips in a frying pan, sprinkle with breadcrumbs on top, grease with fat and bake in the oven (20-25 minutes). When serving, pour sour cream sauce over them. The turnips can be filled with vegetables or minced meat, prepared as for cabbage rolls.
* Stewed turnips.
Peel the turnip, cut into slices and, adding a little hot water, simmer over low heat under a lid. When the turnip becomes soft, pour in the dressing of wheat flour mixed with milk or cooled meat broth. Add salt and sugar to taste and boil. Serve seasoned with butter or margarine.
3 medium-sized turnips. Dressing: 1 tbsp. wheat flour, 1/4 cup milk or meat broth.
* Turnip in sour cream.
Wash the turnip and cut in half, then each half into three or four more pieces. Peel the pieces and give them the same shape (the size of a walnut). Wash and dry on a towel. Place the turnip prepared in this way in a shallow saucepan and simmer for 20-25 minutes over medium heat, shaking the saucepan from time to time so that the turnip does not burn. Add salt at the end of stewing. Prepare a white sauce from butter and flour, diluting it with milk. When the sauce is cooked, pour sour cream into it, pour the sauce over the turnips and stew them on low heat for about 20-30 minutes. Serve with croutons or croquettes.
800-1000 g turnips, 100 g butter, 20 g flour, 250 ml milk, 50 g sour cream.
