Gilfeather Rutabaga

Certified Organic

Brassica napus

Mild enough to munch alone, hearty to freezing temps.

We welcome all kinds of mutts into our homes and gardens. After all, many of our heirlooms came from backyard crosses. Take this 1800s Vermont heirloom from farmer John Gilfeather, for example. A highly uncommon interspecies cross between a rutabaga and turnip resulted in a root with edible rutabaga leaves and a mild, white turnip-like base. Our beloved mascot, Rutabaga the dog, is equally cross-pollinated with some of the coloring of an Australian Cattle Dog, the spring of a Jack Russell, and the spirit of the wild. Both of these crosses resulted in robust beings with the best characteristics of their wayward parents. And we've taken them both in to nurture, love, and let live out their lives on our farm.

Gilfeather is part of Slow Foods US Ark of Taste, a catalog of over 5000 delicious foods in danger of extinction. By promoting, sowing, and growing Ark products we help ensure they remain in production and on our plates.

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Direct sow 12-14 before first frost, then thin to indicated spacing when plants are 2-3 inches high. Cover with row cover at the immediately after sowing to prevent flea beetle damage. Keep watered, especially during hot weeks. Harvest when roots are 4-6" across, after the first frost for a sweet crop. Cut the tops off and store in the refrigerator or in a root cellar for months.

Days to Germination 3 to 10 days
Days to Maturity 85 days
Planting Depth ¼ inches
Spacing in Row 10 inches
Spacing Between Rows 12 inches
Height at Maturity 18 inches
Width at Maturity 10 inches
Sun Preference Full Sun

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