Root crops for BeginnersBy Catherine Smith (doccat5)
February 22, 2008
The key to growing a bounty of great tasting root crops begins with properly preparing the soil. Root vegetables require good drainage and grow best in deeply cultivated soil that is rich in organic matter. Because they require through cultivation they are wonderful to use as succession planted crops for a longer lasting, more bountiful harvest.
They can be used as "trap crops" for protecting other plants from insect pests. Radishes are a real "workhorse" for this use. I use radishes for the end of bed markers between sections of lettuce, and other direct seeded plants. Because radishes germinate so rapidly it is easy to see the where one section leaves off and another begins. I always interplant radishes with cubbits, squash, melons and my cole crops. Flea beetles and cabbage maggots love radishes and will go for them first. I simply pull up the infested radishes and destroy them, getting rid of the flea beetles.
Root vegetables are perfect candidates for succession sowing for a harvest all through spring and into fall. It is super easy to interplant among your taller growing crops during the season. Because of this you need to think about purchasing additional seed of your particular favorites. Baby root vegetables taste the best and are easy to prepare in many ways. Even those who are not great fans of many root veggies are amazed at the difference in the taste between the store bought giants and home grown babies. By harvesting them while young, you are also benefiting your soil and surrounding crops.
If I have an area in which I really want to encourage deeper growth, I use Daikon radishes and/or Danver's carrots or both. Both of those particular root vegetables grow long and strong. The holes left allow both additional water and air to penetrate the soil thus encouraging your above ground crops to send down a deeper root system and make for a stronger plant.
An additional bonus is that many root vegetables, such as carrots, parsnips and turnips can be grown well into fall and winter and are extra tasty after a little nip of frost! We are in a mild growing zone, but even in the colder zones, you can still have these veggies by heavily mulching the bed. Do "flag" the area with a stake as hunting root veggies in the snow can be an "interesting" and sometimes frustrating experience.
Planting tricks and tips:
There are several ways to get a more even distribution of these rather small seeds, use an old salt shaker partially filled with play sand, and shake the seed out. And you can make your own liquid seed tape with water and cornstarch: To one cup of lukewarm water and one teaspoon of cornstarch at a time until it resembles Creme of Rice-before it cools to rubber. Add your carrot/radish/parsnip or other tiny seeds to a clean plastic shampoo bottle filled with the mixutre. And sque-ee-ze out your line of seeds!
I usually heavly oversow and use an small iron toothed rake to thin the seedlings once they have 2 true leaves. The "discards" are great in salads and added to greens provide additional flavor.
Parsnips can be a bit of a challenge as even the freshest seed does not germinate rapidly. Interplant with radishes to determine where you have planted the slower germinating parsnips. Side dress them in June with a complete fertilzer, as they are fairly heavy feeders and will produce roots up to one pound.
HOW TO USE:
Daikon Radishes-Scrub or peel removing only a thin layer of the outside. It can be grated, or cut into cubes, sticks, or thin slices. It can be eaten raw or cooked. Cooked daikon is used much like a turnip in soups and stews. Raw daikon can be used to add some crunch and spice to salads and relishes.
Recipes for carrots are readily available on the web, but we really like this one.
Recipe for Baby Carrots
3 pounds of baby carrots
4 tablespoons of butter
3 tablespoons of mint
Salt and pepper and water
Put the baby carrots in a saucepan and just cover with water.
Add four tablespoons of butter, then cover.
Bring to the boil, then reduce heat and cook for 12-15 minutes until the carrots are still firm but can be pieced with a fork.
Remove the cover and boil down until all the water has evaporated.
Season with mint, salt and pepper and serve.
Recipe for Parsnips
This is a yummy recipe courtesy of "Daphne" at Knowingfood.com. We have test tasted it and it's marvelous!
4-5 small, or 2-3 large organic carrots, finely chopped
1 medium parsnip (organic if possible), finely chopped
1 butternut squash (about 200-300g), finely chopped
1 large onion, finely chopped
2 tablespoons corn flour mixed well with 1 cup water
handful of finely chopped parsley
pinch of ground black pepper
pinch of sea salt to taste
1. Place the chopped carrot, squash and parsnip in a medium size, deep saucepan. Fill it up with water till about 3cm above the vegetable.
2. Bring content to a boil then reduce the heat to low and simmer till everything is soft.
3. Use a masher, slowly mash the vegetable into puree form.
4. Stir constantly till it is all mixed well, and smooth.
5. Add in the corn flour and water mixture, keep simmering till the soup is thickened and pasty.
6. Add in enough salt to suit your taste.
7. Sprinkle ground black pepper and parsley over soup when serve.
1. There is no need for stock, as these root vegetables are sweet enough to give taste to the soup.
2. I sometimes replace squash with a small pumpkin. Works just as well.
3. Melt a dollop of vegetable spread into the soup adds more flavour to it.
4. You could use a blender to make the vegetables pasty, but just mashing it preserves its original fibre and texture.
Pictures courtesy of the following: Evergreen YK Enterprises, Wikipedia, and Johnny's Selected Seeds. Used with permission.