While discussing the items in this week's Community Harvest CSA, Hakurei turnips from Junge Produce caught my eye. For me, the Jonadel Apples from Sustainable Sanctuary or (my favorite) sweet peppers from Bridgewater Farms, are the produce I know and love the most. But I have never had a turnip, let alone a Hakurei turnip. When I admitted this to the team, Kaya Baker, our Value Chain Coordinator, exclaimed that they LOVED Hakurei turnips and that these particular turnips were their favorite turnip. Kaya joyfully explained that the Hakurei was mild and delicious and similar to a radish. Their passion for the Hakurei turnip made me want to know more about this (to me) elusive root veggie. So I went on a learning adventure, starting with the No More Empty Pots Micro Market then landing at Tufts University!
Would you like to know what I learned? Let's learn together!
First Stop - The Micro Market
Our Micro Market staff created a helpful reference spreadsheet of the items we feature in our store located in the Highlander at 2120 N. 30th St.
If you aren't familiar, our Micro Market sells items that are all locally procured, from beans to ice cream and of course ALL the veggies. Check out the Micro Market website to learn more -> https://nmepomaha.org/food-services/micro-market.html
I am looking through the reference sheet and their they are, the star of our show, Hakurei turnips! Here is the breakdown of the rad information I found:
Description: Hakurei Turnips have a surprisingly fruity flavor and crunchy texture that you can eat raw. They are known to be delicious in salads or slaws.
Health Benefits: Turnips have high water content, which helps keep the body hydrated and supports kidney function. They are an excellent source of vitamin C, folic acid, and fiber as well as thiamine, potassium, and vitamins B6 and E.
Tips/Tricks: No need to peel Hakurei turnips!
Kitchen Hacks: Turnips should be stored unwashed in a plastic bag in a refrigerator. Store green separately wrapped in a damp towel or plastic bag.
Tips to extending shelf life:-Remove the greens immediately -Do not wash before storing -store in breathable bag in fridge -keep cool and dry.
Upon further exploring, I found myself in a world of Hakurei wonder at the final stop: Tufts University, specifically New Entry.
New Entry Sustainable Farming Project (New Entry), is an initiative of the Tufts University Friedman School of Nutrition Science and Policy, that works locally in Massachusetts, regionally, and across the country to strengthen local food systems by supporting new farmers. Check out their website here: https://nesfp.nutrition.tufts.edu/world-peas-food-hub/world-peas-csa/produce-recipes/hakurei-turnips
Here's what they have to say about the Hakurei turnip:
General Information: Like all turnips, the Hakurei, or Tokyo, turnip is a member of the Brassica family. This Japanese variety is sometimes referred to as a salad turnip, due to its crisp, delicious raw flavor. Unlike other turnip varieties, hakurei do not need to be cooked. They have an even-textured density and the flavor pairs well with a variety of different food items. Eat them raw (just whole, or chopped/grated in salads), make a quick pickle, or cook with their greens to enhance their natural sweetness.
Handling: Wash and peel the turnip root. Turnips should not be overcooked, or they will become dark in color and strong in flavor. The summer turnip, when sliced, can be cooked in thirty minutes, the winter turnip in from forty-five to sixty minutes.
Storing: Turnips should be stored unwashed in plastic bag in hydrator drawer of the refrigerator. Store greens separately wrapped in damp towel or plastic bag - use them as soon as possible.
Freezing: Freeze turnips in cubes or fully cooked and mashed. Cut off tops, wash and peel. Cut in cubes to blanch or in large chunks to cook and mash before freezing. Cubes blanch in 2 minutes. To mash, cook in boiling water until tender. Drain, mash or sieve. Cool. Leave ½ inch headroom for either.
Links to Recipes:
Maple Glazed Turnips & Carrots - Delicious fall recipe featuring turnips and carrots.
Miso Glazed Hakurei Turnips - The small, round, mild white turnips known colloquially as Japanese turnips are at their most delicious when simply cooked with their greens. A last-minute swirl in miso butter (which is fantastic on pretty much any vegetable) gives them an almost meaty underpinning.
This weekend when I receive my Community Harvest CSA, I am excited for my family and I to try a veggie that we would have otherwise looked over. Mostly because we knew nothing about it! But from the passion of my co-worker to the wealth of knowledge discovered, I look forward to continuing my learning journey to know better what delicious produce this world has to offer! I appreciate you joining me in this journey! Click the link to our Community Harvest Facebook Group to share what you learned about Hakurei turnips or share your favorite recipes for this delightful root veggie ---> https://www.facebook.com/groups/554770389261673
