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