Here Come the Veg!

[Roland Deschain]

This is just a brassica that has gained popularity recently for it's wasabi-like taste.  I suspect that it's a type of mustard.

I think the plant is probably fake, but the Thailand root appears more genuine, especially considering that it's sourced from Japan. If I decide to go for it, I may inquire as to its authenticity. Wouldn't want to be growing fake plants, now.

Not heard of Shungiku, but seeing it, I believe i've had it before and liked it. You have some very nice plants in your garden, Aggie, most unusual (for the Western garden).

Swato, alas we have not the same tastebuds. Saying that, i've never tried battery acid, so maybe...

[Swatopluk]

Closer to nitric acid acid actually and if battery acid then from 'dry' batteries not lead accumulators.

[Aggie]

Not heard of Shungiku, but seeing it, I believe i've had it before and liked it. You have some very nice plants in your garden, Aggie, most unusual (for the Western garden).

Thank you.  Just wait until the rat-tailed radishes and mouse melons are in full swing.  

I'm most unusual (for a Western gardener).  I've still got lots of the usual suspects (beets, carrots and the like), but I grow to eat and love to eat unusual things.  The garden is also an exercise in frugality for me, so as far as I'm concerned the most logical thing to do is grow expensive vegetables and if it comes down to it I can buy the things that are cheap from local organic farms.

I've also been inspired by going to a seed swap this spring, and would love to have some interesting seeds to share next year. 

[Roland Deschain]

If you do go on the swap next year, i'd say that your seed produce will be quite popular. You'll have the pick of the seeds. I'm similar to you in that I like the unusual things when it comes to food (and most other things, actually). The internet has been an amazing resource to find these weird and wonderful foods (again, for the Western palate). And immigration, of course.

[Opsa]

Some of here in the monastery have swapped seeds amongst ourselves too, through the mail. 

[Opsa]

The buttercrunch lettuce is making heads and they are delicious! Also picked our first beet- it was so sweet and juicy I didn't mind it's making a magenta drop on my white shirt.

The basil are still puny, though! Maybe the nights are a tad chilly for it?

[Aggie]

Basil likes it hot.  I haven't even attempted it.

I did finally get my root bed in, yesterday.  Carrots, turnips, beets, rutabagas, parsnips, root-parsley, white icicle radishes, red 'China Rose' long radishes, some bush beans and snow peas to break up the root fest, shallots, sweet onions (there were 10 blocks of 0.5 m X ~1 m, with the onions along the back and shallots interplanted).  Also scattered in some marigold and calendula seeds, and some little 'Cherry Belle' radishes along the front. That bed's practically been quadruple-dug, so the soil is very deep and favourable for root crops

[Opsa]

Ooh, that sounds faboo. I would love to try to grow rutabagas. I even like saying rutabagas. RUTABAGAS!

[anthrobabe]

Rutabagas!

I have moved and have 1 itty bitty marigold plant that survived it all and is growing as a grandchild (how many times now) of those Opsa sent me. 1 plant always makes more. It is way cute all by its self in the pot.

[Opsa]

 Hi A'Babe!!!!

I just planted some marigolds from that same lot and wondered about yours. Now, I know!

Hey- after three mild, rainy nights, I think I'm seeing some basil babies at last!

[Roland Deschain]

Nice. Rutabaga has always been one of those elusive American vegetables, up there with squash. That was until I found out it was just the lovely swede. I love swede, especially mashed and mixed with a little butter. Mmmm.

As an aside, I can testify that basil definitely does not like it wet and cold.

[Swatopluk]

As an aside, I can testify that basil definitely does not like it wet and cold.

It gets fawlty easily.

[Opsa]

Ah, good old Basil. Our broadcast public television station (PBS-USA) is adding an all BBC station June 1 and we're looking forward to seeing some of the old classics, along with the newer ones.

I tossed a bunch of leftover dill out over what still lay as naked soil in the yard, taking after Aggie, I guess!

[Darlica]

I had no ides what a rutabaga was so I turned to Wikipedia... http://en.wikipedia.org/wiki/Rutabaga

And then felt a strong need to comment the article.

/cut from Wiki/
my comments in red

Etymology

Brassica napobrassica has many national and regional names used globally. Rutabaga is the common American and Canadian term for the plant. It comes from the old Swedish word Rotabagge, meaning simply "root bag" Um no, "bagge" has nothing to do with the English term "bag" at all. and it is a very  dialectal word In the U.S., the plant is also known as "Swedish turnip" or "yellow turnip". The term "Swede" is used instead of rutabaga in many Commonwealth Nations, including England, Wales, Australia, New Zealand. The name turnip is also used in parts of Northern and Midland England, Ontario and Atlantic Canada. In Scots, it is known as "turnip," "tumshie" or "neep" (from Old English næp, Latin napus).[2] The term "turnip" is also utilized in southern English usage.[where?][2][3] Some will also refer to both types as just "turnip" (the word is also derived from næp).[who?][3] In North-East England, turnips and swedes are colloquially called "snadgers" or "snaggers" (archaic).[citation needed] In parts of Wales, it is commonly known as 'rwden', which is simply Welsh for 'swede' or 'turnip'.[citation needed]

Its common name in Sweden is kålrot (literally "cabbage root"), similarly in Denmark it is known as kålroe, while in Norway it has usurped the name of kålrabi  in addition to being known as kålrot (Nope this is two different vegs, a kålrabi  is a Kohlrabi aka German turnip). The Finnish term is lanttu, of the same root as English "to plant", since it is usually planted from pre-grown saplings. Rutabaga is known as Steckrübe in German and it was considered mainly a famine food. Boiled stew with rutabaga and water as the only ingredient (Steckrübeneintopf) was a typical German food during the famines and food shortages of World War II, as well the following years. As a result, many older Germans don't have fond memories regarding this emergency food, though the rutabaga is still eaten in parts of Northern Germany. Most Germans prefer to use the related kohlrabi (German turnip) instead. True perhaps, they are quite different in taste and texture and I don't think I would try to substitute one with the other...

/end wiki/

What you usually call turnip we call majrova

[Swatopluk]

A kolkrabbi is also not a Kohlrabi (cabbage turnip) nor a Kolkrabe (northern raven) but a squid (in Icelandic)