I grew some Tokyo Turnips this year. They take up very little space, slightly more than carrots but are super easy to grow and can give you something to harvest in as little as a month or up to two months for larger turnips. They also like cold weather. The tops can be eaten as greens too. I just pulled a half dozen 2 inch diameter turnips yesterday and I started the seeds almost two months ago. I could have pulled some at 1 inch a couple of weeks ago.
For a 30 day harvest, my soil would have to be better as would my seed starting ability but this was my first year starting thing from seed. I don’t count that one time I tried to start a few tomato plants on the window sill.
My warm weather crops are in and when a bunch of them are harvested, then I’ll use the space for cool weather crops.
My garlic should be ready to be dug in Aug, so that frees up that whole bed for beets and turnips and perhaps carrots. I’ll have to try them there.
Maybe some Brussel Sprouts, too. Turns out when you find a good recipe, and grow and harvest your own, Brussel sprouts are actually pretty good and surprisingly popular.
...seed starting ability...
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Went through that learning curve. Now I use a $20 heat mat and 2 $20 LED grow light systems. I have very limited space in my retirement place and I managed 24 tomato plants and 9 sweet pepper plants using a 10”x20” shelf for sprouting and an unused bath tub in the 2nd bathroom for the seedlings for the 6 weeks needed.
I direct-seeded the greens in rail planters and brought them in when we had late frosts....not really late, as I am in zone 4b and they are expected. I have been harvesting lettuce this entire week (pick & come again).
What do the Tokyo Turnips taste like and where did you get the seeds?