Hi folks. I've pulled up a couple of swede over the past couple of weeks, but have found that once cooked, they're a bit tough. Would I be right in saying that they will benefit from getting frosted to make them more tender ?
Cheers...Freddy.
Swede
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oldherbaceous
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Morning Freddy, i'm not sure if that would help or not, but certainly worth a try.
And looking at the forecast, you won't have long to wait to find out.
And looking at the forecast, you won't have long to wait to find out.
Kind Regards, Old Herbaceous.
There's no fool like an old fool.
There's no fool like an old fool.
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Primrose
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I only grow swede occasionally but have found in the past that if they don't get enough moisture during the growing season they do tend to be tough. I suspect that once the fibres have become like that, frost won't be very helpful in making them much more tender. Probably best to grate them down or chop them very finely for use in soups or caseroles, rather than try to cook them in nice big chunks for serving with butter !
Geoff wrote:I think they will stay as they are, were they grown a bit dry?
Hi folks, thanks for the replies.
Geoff, you may well be onto something there. All my veggies are grown in raised beds which do at times get a bit dry, although I try to make sure that nothing is parched. I probably grew them too close together, which made watering a bit awkward. Something to consider for next year.
Cheers...Freddy.
The future aint all it used to be