June 23, 2019
Love to our Tiny Turnips!
By Linda Dansbury

Every so often I ask our farmers if there are crops that people are asking about - Derek said that it seems people are reluctant to take the beautiful, little white orbs known as hakurei turnips. I absolutely love these little mild veggies because of their flexibility. Raw, they are delicious to eat all by themselves or dipped into your favorite dips or hummus. I also slice them and add to salads as you would radishes.

They also cook up easily and deliciously - sliced thin, add to a pan in which a little olive oil has been added. When tender and slightly browned, add garlic scapes and chopped greens and saute until greens are wilted and turnips are desired tenderness. The turnips caramelize when they brown and it almost sweetens the flavor. Add soy sauce or sesame oil and then finish off with chopped scallions and fresh herbs. A squeeze of fresh lemon juice also works well. See my note in How I enjoyed my Harvest.

Turnips are also delicious roasted. Cut in half or leave whole if small, toss in olive oil, salt and pepper, and roast till browned and tender. When they come out of the oven, toss with your favorite fresh herbs. Yum.

There are also several recipes, both raw and cooked preparations, on this site, so check out the Asian Turnip/Cabbage Slaw, Asian Turnips with Miso, Shaved Turnip Salad, and more!