6 SWEDE – 6.102 - HARVESTING and KITCHEN

 
 
ORGANIC FARMING COURSE AGRO-ECONOMY   
6 SWEDE – 6.102 - HARVESTING and KITCHEN  

 
HARVEST
Beginn lifting as soon as the roots are large enough to use. And there is no need to wait until they reach their maximum size. You can leave them into the soil and lift with a fork as required. But it may be more convenient to lift them indoors for later use.
The storage technique is to twist off the leaves and plays the roots between layers of dry peat or sand in a stout box. Store in a cool shed.
 
IN THE KITCHEN
Swede is generally acceptable as an ingredient for stews, casseroles and soups. They are also used by fish and meat as vegetable. And also mixed with potatoes as dishes.
 
STORAGE
Keep unpeeled in a cool and dry place. Swedes will stay fresh for around 5 days.  
 
COOKING
Remove the tops and roots - peel thickly until yellow flesh is reached. Boiling and mashing is the traditional method of cooking.
 
Text from The Vegetable & Herb Expert D.D.G. Hessayon
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KOZI YA KILIMO HAI KILIMO-UCHUMI
6 SWEDE – 6.102 - KUVUNA na JIKO
 
MAVUNO
Anza kuinua mara tu mizizi inapokuwa kubwa ya kutosha kutumia. Na hakuna haja ya kusubiri hadi kufikia ukubwa wao wa juu. Unaweza kuwaacha kwenye udongo na kuinua kwa uma kama inavyotakiwa. Lakini inaweza kuwa rahisi zaidi kuziinua ndani ya nyumba kwa matumizi ya baadaye.
Mbinu ya kuhifadhi ni kupotosha majani na kucheza mizizi kati ya tabaka za peat kavu au mchanga kwenye sanduku ngumu. Hifadhi kwenye jokofu baridi.
 
JIKONI
Kiswidi kwa ujumla kinakubalika kama kiungo cha kitoweo, casseroles na supu. Pia hutumiwa na samaki na nyama kama mboga. Na pia kuchanganywa na viazi kama sahani.
 
HIFADHI
Weka bila kusafishwa mahali pa baridi na kavu. Wasweden watakaa safi kwa takriban siku 5.
 
KUPIKA
Ondoa sehemu za juu na mizizi - peel nene hadi nyama ya manjano ifikiwe. Kuchemsha na kusaga ni njia ya jadi ya kupikia.