Planting the Fall Garden…from Baker Creek Seeds!
TOKINASHI TURNIP
This 50 day white turnip is a traditional vegetable of Japan and listed among the illustrious group of Dento Yasai, or traditional cultural vegetables of Japan. Father of forest gardening, Masanobu Fukuoka, grew this variety as a wild under-story crop. With a reluctance to bolt or become pithy, this popular type has an incredible sweet taste and rich flavor. The roots are nice and smooth with crisp, white flesh of excellent quality. Can be planted in early spring or late summer, into fall, and enjoyed all year long! The crunchy, juicy roots are enjoyed fresh or pickled
HINONA KABU TURNIP
This magnificent, mild and delicious turnip is two-toned with a lovely, violet-colored top and brilliant white base. The long, slender roots can grow from 1’ to 2’ in length. These also taste amazing pickled, raw, or cooked. Lord Gamou Sadahide, builder of the Otowa castle in Japan, found this turnip in Hino around 1470. The turnips are typically eaten pickled, which is called Sakura Zuke (Cherry Blossom Pickles). Because of the pale pink color and flavor, the pickled turnip was gifted to Emperor Kashiwabara (1500-1526) for naming. The Emperor then wrote a poem about the pickles in return. Noguchi Seed Company says the seed was spread by a seed seller Genbei in the Hokan era (1751-1763).
JAPANESE GIANT RED MUSTARD
This unusual root crop is a winter staple in northern China and parts of Japan, and may be poised to become the next exciting winter crop for market farmers and homesteaders. Roots are smooth and shiny like a bald head, and have a mild spicy mustard flavor. A refreshing, cool-season crop that is typically pickled or stir fried, this crunchy and juicy root is considered a good source of vitamins and nutrients during the long winter months
BALD HEAD MUSTARD