An heirloom that has become a New England classic,
with a festival in its honor in Wardsboro, VT. (All the dishes served at the festival contain this, Wardsboro's most famous vegetable.)
A farmer named John Gilfeather bred these in the late 1800's.
He prospered by selling these delicious turnips, always cutting off the tops and bottoms so nobody else could propagate them. One night a neighbor sneaked into his field, stole some, and sold the seed to market gardeners who made them commercially available.
Sweeter and later than other turnips, earlier, whiter, and milder than rutabagas.
Greens and roots both sweet and tender-textured; even better after frost. Mashed, the flavor is almost like a potato, almost entirely free of the usual cabbagey brassica flavor.
BOTANICAL NAME: Brassica rapa
Plant 6" apart in late spring or summer in well-composted garden soil. Matures in 13 weeks. Soil determines the quality of the flavor. Will thrive in good garden soil. Becomes woody in a light, dry, soil, and flavor becomes strong and hot if water is lacking. Easy to grow and will stand in the ground for a long time. Very good keeper for winter root cellar or refrigerator storage.
GROW BIOINTENSIVE® CULTURAL INFORMATION: C/Matures 5-13/Harvest 4+/Yield 100-360, roots or tops/Spacing 6"
ADDITIONAL INFORMATION : easy to grow and tolerates winter cold