Hakurai

Hakurai, or sweet salad turnips, are white bunched roots with radish-looking leaves. The leaves are super tender so sometimes get fried a little (so sometimes they are topped in the shares). These sweet to spicy-sweet roots are actually turnips, but we call them Hakurais (the variety name we use) as they don’t taste much like turnips but more like a sweet radish. If you have a white root veggie in your box, these are it!

When it's in Season at Hartwood Farm:

This Japanese root veggies is available Spring and Fall, and usually finds its way into the CSA shares one week each time. However, these are growing in popularity for this year we are shooting to have them more consistently through the market season! Like so many roots, cool weather brings an extra level of sweet to them.

Crop Category and What it Tastes Like:

Salad Veggie, Root, Crop, and Cooking Greens!

Hakurai turnips are a triple threat in the kitchen—the roots are great sliced or grated raw in salads, but can also be roasted or sauteed for a nutty flavor. If the tops are good looking, they are also usually tender enough to quick saute (or use in any recipe calling for turnip greens).

How to Handle and Store:

Best if you chop off the greens and store the roots separated, bagged in the crisper.

How to Prep for Use:

Wash off any dirt, dry on dish towel, and then chop coarsely or finely, as dish calls for.

Ways to Cook and Eat:

These are great raw in salads, but can also be cooked or roasted in any turnip recipes. They are much sweeter than your average turnip and cook more quickly. We generally don’t eat the tops, but you can—they need to be cooked as like all turnip greens, they are a bit fuzzy. In general, these guys pair well with flavors like miso and sesame, as well as seasonal veggie buddies like scallions.

These are really sweet and mild, giving you the feel of eating a radish, but none of the bite. We have a lot of kids as customers for them since they can be so sweet!.

Quick and Dirty Hangry Farmer Go-To Preparations:

90% of the time we use them sliced raw into salads, on sandwiches, or used for dipping into dressing or hummus. Sometimes we toss them into a sauté or mix of roasted vegetables

Typical time to:

• Steam—2 to 10 minutes, depending on how you like them

• Saute—2 to 10 minutes, depending on how you like them

• Bake—In the 20 to 30 minute range, depending on dish and size

• Boil—We don't recommend

Our Favorite Recipes:

For a main dish idea, try this Eating Well fritatta. You can also sub broccoli or greens for the raab called for in it, you just might have to adjust your greens cooking time accordingly (less for greens than called for, or longer for broccoli).

Here’s a few great ideas from the Kitchn (and an ode of appreciation ) to help kickstart some recipes!

And for the adventurous wanting to use the whole plant, Nourished Simply has a nice twist on a side dish for tops and roots!