In early spring we declared that we would grow beets and turnips for some quick root crops. They would be tasty, provide good nourishment, and be ready to harvest before the triple digits of Texas summer came.
Well, there is only one lone beet survivor; the entire thirty foot row was wiped out shortly after germination. Half the turnip row went down too but the other half survived and we reseeded with fast-growing radishes and a few beans.
Last week I harvested our first large turnips. They were about the size of baseballs and I decided to ferment them, of course. Because the beets were a no-go I picked some up at the store and ended up with a delicious jar of fermented beets and turnips. This recipe is delicious.