When the root cellar was filled with Watermelon Radishes, carrots, potatoes, turnips, beets, and Gilfeather Rutabaga, Morse & Hubert sought-out more space to stash the bountiful harvest. Despite the herculean effort to get them out the ground, an experiment was hatched to put them back in the ground for storage.
Below is Morse's photo essay of burying the "excess" Gold Ball Turnips. I'm told by Morse that this is the John Goryzinski method of root storage; it is why we still have Gold Ball Turnips this season. If you want a delicious turnip for mashing, roasting, and soups make it over to the stand this Saturday, or following Wednesday and git some!
Hubert transporting the Turnips
Turnips in a freshly dug hole, as deep as the tractor bucket could dig.
Bringing some hay bales for insulation.
A one-hay bale thick layer on top of them.
Covered with soil. Goodbye 'til we need ya!
What you don't see is our depleted root cellar storage before this picture. This is Hubert returning to the buried turnips to dig em up over 6 weeks later.
There's turnips in there!
It's definitely a turnip . . . in good condition. Success!
Harvesting the turnips from the ground, once again.
If you have the pleasure of preparing Gold Ball Turnips, here's a simple recipe Hubert perfected one night at the farm.
- Gold Ball Turnips-diced medium size with a light coat of olive oil. roasted in the oven til soft.
- Dressed with sesame oil and soy sauce