Welsh onions are easy to grow. They are cool-season crops. They are best planted in spring or autumn. Welsh onions are mild-flavored members of the onion family. They can be added raw to salads and soups. They can be stir-fried and sauteed and served with beef or chicken. They can be used as a garnish. […] More
Harvest beets when the greens are 4-6 inches (10-15 cm) long and the roots are about 2 inches (2.5 cm) in diameter–1 inch for baby beets, up to 3 inches for mature beets. Large beets are not as tender or as flavorful as medium-size or smaller beets. A beetroot should be firm and deep colored. […] More
Turnips can be boiled, steamed, and stir-fried. Cook turnips until they are just tender-crunchy–less than seven minutes or so for a young turnip. The flavor will be mildly sweet and crisp. Steamed and boiled. Toss steamed small turnips with butter and parsley and serve. Boiled turnips can be mashed with butter and cream or puréed […] More
To grow good bulb onions you need to know about how day length and temperature affect onion plant growth. Onions are photothermoperiodic; that means they are sensitive to temperature and also to daylight. Day length or daylight hours—determined by the sun tracking north in the northern hemisphere during the spring and summer and south during […] More
Carrots are easy to grow; just give them loose, rich soil free of clods and stones and a soil temperature anywhere between 45° and 85°F. That means you can grow carrots just about any time of the year in raised beds or containers—even in winter with the protection of a plastic tunnel. Short and finger-size […] More
Parsnip roots can be used in soups, stews, and side dishes. (Learn more about cooking and serving parsnips, click here.) The parsnip is a root crop that can be planted in spring and autumn in all regions and winter in mild-winter regions. Parsnips require 95 to 120 days to mature and reach harvest. The parsnip […] More
Onions are a high yield crop. Twenty to 50 onions can grow in 1 to 1½ square feet of space. But onions are easily grown in odd spaces alongside both slower and faster growing vegetables. Green onions can be ready in 20 to 30 days after planting. Dry bulb onions can take 100 to 175 […] More
The Tokyo turnip is a diminutive, small radish-sized turnip with a crunchy, juicy bitter- sweet flavor eaten raw. Steamed it is buttery-sweet and delicate. You will find the Tokyo turnip in early spring. You might mistake it for a white radish if you don’t look closely enough. The Tokyo turnip is white through and through. […] More
Baby beets are beets harvested just as they have started to round out. Leave these beets until they mature and you can call them table beets. Baby beets—just about the size of a ping-pong ball—have the most delicate taste and texture. Table beets—as big as your fist—still taste good, but don’t let them grow much […] More
Parsnips can be peeled, sliced, and sautéed or steamed like carrots. You can boil and mash them with butter and cream like potatoes. Parsnips can be cut into chunks and added to soups or stews or baked in the oven with meat stock and butter. Roast parsnips with beef, pork or chicken. You can parboil […] More
Carrots can be served raw or cooked. The key to serving the best tasting carrots is to serve carrots that are not too small and not too large and to serve them as soon after harvest as possible. You can eat carrots raw whole or in sticks or grated in a salad. Carrots can be […] More
Beets have a sweet, earthy taste. They can be eaten raw or cooked. If you bake or roast beets in their skins, you can enjoy that flavor at its most intense. How to Choose Beets Select beets that are firm with smooth skins and are heavy for their size. Avoid beets that are soft, flabby, […] More
Stephen Albert