Kaski Nauris turnip
$4.00 – $10.00
(Brassica rapa)
Yellow, flattened roots. My personal favourite: flavour is excellent, raw or cooked; the flattened shape makes them easy to harvest and to cut up; and they stored all winter without trouble in our root cellar – impressively long for a turnip. This variety also comes with an interesting history. I acquired it from Seed Savers Exchange’s Heritage Farm in Decorah, Iowa. They received it in 1998 from Clive Blazey, one of the founders of Australia’s Diggers Club, which has been leading in preserving OP & heirloom seeds Down Under. Blazey had received the turnip from Mrs. Hjortman-Punbbinen, and elderly seed saver from Finland who lived in Yosemite, New South Wales, Australia.
Apparently in Finland, “Kaskinauris” turnips are a type or class of landrace, not a specific variety: they are the turnips (with many local variations) which were grown by the Forest Finns, who practiced slash-and-burn agriculture. They grew mostly rye and barley; then, after harvesting the grain crop, they would plant these turnips, which kept them supplied with vitamin C through their long, dark winters. Apparently they did well grown in the ash after the grain stubble was burned; we still sprinkle wood ash from our stove on our root brassicas to deter root maggot.
SSE Accession # 127692
For summer harvest, plant several weeks before frost-free date. For fall harvest and winter storage, plant 45-50 days before first fall frost. Sow ¼-½” deep, 1” apart in rows 15” apart. If soil is dry, flood furrows before seeding. When plants are 4” tall, thin to 6” apart (eat thinnings). To prevent root maggot, sprinkle bed with ashes just as seedlings emerge. Harvest after a few light frosts but before a hard freeze, when roots are 3” in diameter.