The dark green, hairless tops are useful raw or lightly cooked with the roots. They are called salad turnips because they can be enjoyed raw. All quantities for the vegetables in this salad are approximate. 1 bunch, hakurei turnips with greens (5 or 6 turnips) Yes, you can eat the greens too! Hakurei turnips are a sweet treat in the spring. Some are sweet, like a carrot, while others taste more like a.Turnips can be eaten both cooked or raw, and turnip greens make a great addition to salads. Heat thoroughly and reduce the dressing until it starts to thicken. Its highly refined, pure white, 2 inch, round globes have smooth skin and superb internal texture with a refreshing, sweet, fruity flavor. … (From Scratch Club and former CSA Member, Jillian) Their delicate flavor and crisp texture resemble a mild radish, and they’re delicious raw. https://www.mariaushakova.com/2015/03/raw-turnip-salad-recipe In a small saucepan, heat the olive oil over medium heat. Cut the ends off the top and bottom. Greens are edible! My favorite way to enjoy hakurei turnips is in a salad. They are also excellent in salads and make a unique addition to crudités platter. The Dressing Hakurei Turnip Farro Salad. Wash as many turnips as you think you’d like to eat. The smooth flat-round, white roots mature early, just after radishes, and are best harvested young up to 2" diameter. They can be roasted and grilled, which intensifies their sweetness. For many people, the familiarity they have with turnips is limited to the oversized white and purple root common in grocery stores. Put the greens in your salad bowl. They kind of reminded me of jicama, in that they are just a bit sweet and starchy. This raw winter vegetable salad celebrates frequently overlooked, mostly root, vegetables. At first, I was … However, with a little warm dressing, they wilt ever so slightly and become tender salad greens. Prepare the Salad Rinse and chop into salad-sized pieces the greens from one bunch of turnips and your optional mustard greens or arugula. They germinate and grow fast and are ready to harvest in less than 38 days, and are also considered the salad turnip. Unlike other turnip varieties, hakurei do not need to be cooked. Also called baby turnips, they are excellent to eat in many ways. Hakurei turnips are also known as Toyko turnips. In addition, we have a nice assortment of produce, herbs and cut flowers for you this week. I also love them sauteed or roasted (large turnips are equally as delicious cooked that way). Pinterest. © Turner Farm, Inc. All Right Reserved 2020. Ingredients: Turnips, Hakurei Salad quantity. Facebook-square. The salad turnips we currently grow at Turner Farm are “Hakurei,” a Japanese variety. Rinse and chop into salad-sized pieces the greens from one bunch of turnips and your optional mustard greens or arugula. Hakurei turnips are the “new” turnips. Turnip root is high in Vitamin C, and the leaves are high in good source of vitamin A, folate, … Last but not least, salad turnips are delightful pickled. Ben Hartman, author of The Lean Farm, teaches how to grow delcious Hakurei Turnips that sell. Japanese turnips, also known as Hakurei turnips, are a small, white variety of turnips. Original content Copyright © Denison Farm. Smashed turnip and beet salad In a small bowl, mix together the vinegar, honey, and mustard. GEORGETOWN, KY 859-621-0755 . Our crop production manager Abby explains why we love this particular class of turnip, and shares her favorite ways to enjoy them. They also only last a few weeks in your fridge, so don’t store them for later. The light peppery sweetness of the turnips shines through. Add the turnips to the greens. Salad Turnips – White : Hakurei Red: Scarlet. This white salad turnip sets the standard for flavor. Their mild flavor makes them quite enjoyable to eat raw, and they’re often served that way in salads. https://theculinarychase.com/2014/08/roasted-hakurei-turnips Additionally, you can boil them and mash them just as you would potatoes. Preheat oven to 425 degrees. Subscribe to our email newsletter for the latest updates from our farm, kitchen & community. In stock. They are amazingly versatile, and I always encourage customers to try them raw before cooking them the way they would their purple-topped counterparts. Cut the ends off the top and bottom. A simple spring salad made with hakurei turnips, radishes, and bitter greens. What are Japanese Turnips? They’re similar to jicama in flavor. Salad turnip greens are less tough than typical turnip greens, and don’t have their characteristic “hairiness.” They can be added to salads or sautéed lightly in a stir fry. They were a well-established crop in Hellenistic and Roman times and … Get the latest news and updates from Denison Farm. Include cubed turnip in a slow cooked roast. Put the greens in your salad bowl. Let’s begin here: I hadn’t really meant to take a break from the blog, but it just kind of happened. On their own, the leaves aren’t tough but they aren’t exactly tender either. The dark-green, hairless tops are useful raw … Eaten raw, the flavor is sweet and fruity, and the texture is crisp and tender. They usually don’t have the vibrant colors of carrots and beets, and they don’t share their characteristic sweetness … or their loyal following. Avg. Eat them raw (just whole, or chopped/grated in salads), make a quick … Prepare the Salad Hakurei turnips have made an appearance in our share a few times throughout the year. 1 Tablespoon honey Turnips are a good source of vitamin C. And while I also love radishes and look forward to their triumphant return in the fall, I believe humble turnips, and in particular a class of turnips known as “salad turnips,” belong among the ranks of the already-celebrated radishes, carrots, and beets. They are crisp and tender; my favorite way to eat them is sliced thinly and piled on top of a slice of  toast with plenty of good butter and a sprinkle of salt. Increase and decrease to taste and availability. They are white and the size of golf balls and taste amazing raw. Wash as many turnips as you think you’d like to eat. These turnips are similar to other turnips, however, they can be consumed raw, so are also known as salad turnips. They are meant to be eaten raw or lightly cooked and have a tender texture and sweet taste which makes them great raw in saladsor as snacks. The turnips have a delicate flavor and crunchy texture when eaten raw. Storage: store root and greens separately, they will store longer. Add turnips to soup or stew at the same time as adding potatoes. However, roasting makes them even sweeter. The salad gets its flavor from Sichuan chile crisp, a spicy infused oil, which is widely available at local Asian markets, and if you can find Hakurei turnips (Japanese salad turnips), I highly recommend using them here. Perfect white orbs, delicate in flavor, lend themselves to a raw salad of grated roots simply dressed in lemon juice and olive oil, or an Asian-inspired rice vinegar and sesame oil combination. Serve at once. These turnips can be eaten raw in a salad or a straight from the field snack. Add pecans or walnuts or sunflower seeds, then the vinegar mixture. What the farm calls salad turnips are also referred to as Hakurei Turnips or Japanese Turnips. They were developed in Japan during WWII to prevent starvation. Turnips are among the humblest of root crops. Hakurei Turnips, also called Japanese Salad Turnips, have a very mild flavor and are very crisp. Hakurei turnips are small, sweet, juicy white turnips that are harvested young. The bonus tops are smooth and tasty when raw or cooked. 1 bunch of hakurei turnips with greens (or 2 -3 hakurei turnips and 1 bunch swiss chard, mustard greens, or kale) 1 cup farro, cooked (about 3 cups when cooked) 1/4 cup olive oil, divided 1 tablespoon fresh minced thyme or 1 teaspoon dried 2 tablespoons chopped parsley 1 tablespoon red wine vinegar 1 teaspoon dijon mustard Sea Salt and Freshly ground black pepper. They germinate and grow fast and are ready to harvest in less than 38 days, and are also considered the salad turnip. The Hakurei turnips were delicious. Prepare this salad in a bowl and dress it just before serving. The leaves are edible too. Hakurei turnips … With a lovely sweet flavor, Hakurei salad turnips are most often enjoyed raw, either sliced or grated. 1 Tablespoon dijon mustard Unlike larger turnips that get a bad rep because they can taste spicy when large, salad turnips are small. About the same size as a radish, with a delicate flavour and crunchy texture. Although salad turnips are good lightly sautéed or roasted, I cringe at the thought of overcooking them! The salad turnips we currently grow at Turner Farm are “Hakurei,” a Japanese variety. |. A little bit of butter and garlic with them is extra … When steamed or sautéed, they are a favorite alternative to carrots. Salad turnips are so tender and tasty. Or roasted! 1 bunch, mustard greens or arugula (optional) Although salad turnips are good lightly sautéed or roasted, I cringe at the thought of overcooking them! The skins are edible like apples so unlike some other root vegetables you don’t have to peel them. 1 bunch $ 4.00. Turnip leaves are also edible and taste similar to mustard greens, and make delicious stir-fries and sautés. Instagram. Hakurei or Tokyo turnips are a root vegetable, found often in pickles and miso soup. Like all turnips, the Hakurei, or Tokyo, turnip is a member of the Brassica family. I usually use 3 or 4. They are known as "salad" turnips, rather than "cooking" turnips (which tend to be more bitter and/or spicy raw), and can be eaten raw alone or in salads. The skin is edible so add them to a salad or eat it like you would an apple. They were developed in Japan during WWII to prevent starvation. Unlike other turnips, Hakurei turnips are … The farmer told me these particular turnips are best eaten raw. Hattie’s Garden is pulling young, beautiful Hakurei turnips with nice greens this week. Cut each turnip in half and slice thinly. How to eat: Salad Turnips are different from regular turnips. Pick up these gems and sauté them and their greens. This Japanese variety is sometimes referred to as a salad turnip, due to its crisp, delicious raw flavor. And don’t forget the greens! Seemed easy enough for me. This Japanese variety is sometimes referred to as a salad turnip, due to its crisp, delicious raw flavor. Turnips are one of the world’s oldest cultivated vegetables and they have a rich history. They are less starchy than an average turnip, with a texture that deserves to be eaten raw or barely cooked. Remove from the heat, pour over the salad, and toss to coat all the greens. Jump to recipe. Cut each turnip in half and slice thinly. 2 Tablespoons balsamic vinegar After extensive trials, we have dubbed Hakurei as the best salad turnip for fresh eating. It’s crispy, delicious and bright not to mention colorful! They also only last a few weeks in your fridge, so don’t store them for later. How shows how to get them to market early in colder climates. Top with croutons, if desired. They are slightly sweet and juicy. See recipe. Add the turnips … So, before you get too sad about saying goodbye to tomatoes, peppers, and the rest of summer’s bounty, give salad turnips a try! You can eat them raw, perfect for adding to salads. 181,650 seeds/lb. You can add other hearty salad greens, such as arugula and mustard greens, and use sunflower seeds in place of nuts. The Hakurei turnip is of Japanese variety, and is something referred to as a salad turnip, due to its crisp, delicious raw flavor. Hakurei stays smooth as it sizes. They have a sweeter and milder taste than purple top turnips with a crisp flesh that’s reminiscent of apples. For those in the know, Hakurei turnips are some of the most versatile of vegetables — both their root (the turnip) and the greens are edible and delicious. Hakurei turnips have the tender, almost creamy texture of a spring radish. 1/4 cup chopped pecans or walnuts or sunflower seeds Hakurei turnips are the “new” turnips. They pair great with cucumbers and would add a nice crispness to any salad, really. This outstanding Japanese turnip has an excellent sweet and mild flavor that makes it a favorite salad ingredient. This recipe is a favorite because it’s so flexible. With none of the sharp heat of a radish, their more mellow turnip flavor shines through. Sometimes called salad turnips these are delicious raw, and take on a whole new flavor and texture when cooked. In the past few years however, we’ve introduced the smaller and less-familiar “salad turnips” into our family of fall root crops. Put the stems in your compost bucket or freeze them with your other veggie scraps to make stock later on. These purple-top turnips are great roasted, in a soup or stew, or in many other classic turnip preparations. Hakurei turnips are especially sweet, and wonderful paired with a punchy mix of vinegar, whole mustard seeds, and bacon. Turnips contain a number of beneficial nutrients and can be eaten raw in some cases.The most common turnip is light purple on top and white on the bottom, but there are more than 30 kinds with varying shapes and colors. They have an even-textured density and the flavor pairs well with a variety of different food items. I usually use 3 or 4. Unlike other turnips, Hakurei turnips are eaten raw or cooked. In season now and for sale in our Farm Market are salad turnips, one of our absolute favorites (but we say that about every vegetable, don’t we?). Add to cart. They’ll appear again in the fall, since they are a quick-growing cool weather crop… They are less starchy than an average turnip, with a texture that deserves to be eaten raw or barely cooked. Meaning, eating them raw is divine, and you don’t need to peel them. If you've noticed what appears to be a white turnip, you found a Hakurei turnip or Japanese turnip. The smooth flat-round, white roots mature early and are best harvested young up to 2" diameter but also stays smooth as it sizes. Chop or shred raw turnips and use as a salad topper. I did not even peel before cooking. Maintain moisture. "The Hakurei turnip is a Japanese turnip that is truly best eaten raw. Learn a thing or two about organic farming and enjoy our recipes! Roasted Hakurei Turnips with Israeli Couscous Salad (makes 3-4 servings) 1 bunch hakurei turnips with fresh-looking greens 1 cup Israeli couscous 1 garlic clove, minced pinch of optional red chili flakes 1/4 cup chopped red onion juice from half a lemon 4-5 tablespoons extra-virgin olive oil salt and pepper to taste. They are amazingly versatile, and I always encourage customers to try them raw before cooking them the way they would their purple-topped counterparts. Beetroot, Radish, Hakurei Turnip and Apple Salad with Fennel and a Cider Vinaigrette. We call them Salad Turnips to differentiate them from other storage turnips. Put the stems in your compost bucket or freeze them with your other veggie scraps to make stock later on. The best way to cook them is to slice them and sauté them gently in butter for 10 minutes or until softened. 1 Tablespoon olive oil. Another delicious member of the brassica family, Hakurei turnips are sweet and mild. All rights reserved. Meaning, eating them raw is divine, and you don’t need to peel them. Hakurei turnips do not need to be cooked, you can eat them raw, or cook with their greens to enhance their natural sweetness. Over medium heat density and the flavor is sweet and fruity, they... Or sunflower seeds in place of nuts calls salad turnips are different from turnips... Than purple top turnips with a texture that deserves to be eaten raw and always! Sweeter and milder taste than purple top turnips with nice greens this week, radish, turnips... 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Of the brassica family, Hakurei turnip and Apple salad with Fennel and a Vinaigrette! Can boil them and mash them just as you think you ’ d like to eat salad! Would an Apple excellent to eat: salad turnips because they can be roasted and grilled, which intensifies sweetness! Delicious and bright not to mention colorful assortment of produce, herbs and cut flowers for this... Them just as you think you ’ d like to eat in many other classic preparations! That ’ s reminiscent of apples store root and greens separately, they will store longer would potatoes purple! Meaning, eating them raw is divine, and bitter greens enjoy Hakurei turnips are good lightly sautéed roasted., honey, and toss to coat all the greens produce, herbs and cut flowers for you this.... Treat in the spring baby turnips, also called baby turnips, also called turnips! Turnip preparations flavor pairs well with a texture that deserves to be a white turnip, and are ready harvest... 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