They germinated without more
irrigation, but going into the hot summer as small plants with
limited root systems and no irrigation at all they became somewhat
stunted. By October 1 the tops were still small and a little gnarly;
big roots had not yet formed. Then the rains came and the rutabagas
began growing rapidly. By November there was a pretty nice crop of
medium-size good-eating roots.
I suspect that farther north, where evaporation is not so severe and
midsummer rains are slightly more common, if a little irrigation
were used to start rutabagas about July 1, a decent unwatered crop
might be had most years. And I am certain that if sown at the normal
time (July 15) and grown with minimal irrigation but well spaced
out, they'll produce acceptably.
_Varieties:_ Stokes Altasweet (STK, TSC) has the best flavor.
Sorrel
This weed-like, drought-tolerant salad green is little known and
underappreciated. In summer the leaves get tough and strong
flavored; if other greens are available, sorrel will probably be
unpicked. That's ok. During fall, winter, and spring, sorrel's
lemony taste and delicate, tender texture balance tougher savoy
cabbage and kale and turn those crude vegetables into very
acceptable salads. Serious salad-eating families might want the
production of 5 to 10 row-feet.
_Sowing date:_ The first year you grow sorrel, sow mid-March to
mid-April. The tiny seed must be placed shallowly, and it sprouts
much more readily when the soil stays moist.
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