I was wondering about that. The commercial field I pass everyday just plowed the field under and it looked like there were still plants in the field. Maybe not the quality they need so it's not worth the bother to harvest?.... then in spring before plants start to leaf out, dig more if needed......
I plan on growing some next year cause of your post, I love the stuff and had never thought about growing it. Saving your recipe, thank you!After you dig the plants up and clean the roots, lightly peel or scrape the skin off and cut into small chunks then put them in a food processor and chop them fine. You can also grind them with a meat grinder, (done many gallons this way in my lifetime).
When using food processor Virginia does it like this:
1/2 to 2/3 cup sugar
1/2 cup vinegar
1/2 teaspoon of salt
then add the chunks and run thru 1 time. stop, take top off, scrape sides down, taste for the right taste to suit you, add more sugar, salt, vinegar if needed and grind again. stop scrape down sides and taste again and if ok go the 3'rd time running til fine grind stage.
We dont add water----some do. You can also add mayo if you was cream sauce or add whatever you like.
Put into glass jars to store in fridge, Will keep a year or more, but we grind enough for the winter then in spring before plants start to leaf out, dig more if needed to last til fall.
Neighbor made some and said he stores it in the freezer, and this would work too, never did it so dont know.
I dont have any problem with it spreading here since I have it in a row and till deep along side of the row.
I also am the the only one here that eats it! lol!!