Hakurei Turnips - A sweet, “baby” turnip variety from Japan, Hakurei’s are delicious fresh or cooked and mature quickly within 40 days!
Harvest:
Root crops tend to push themselves out of the soil so you can see their “shoulders.” If they haven’t you can still check to see how large they are by poking your finger under the soil and feeling the girth of the root.
When the turnip is two to three inches across, pull out of the soil.
End of the harvest:
Once a turnip has been picked, it will not grow back. If turnips are left in the ground too long, roots will get woody and pithy and may split. Greens will bolt (flower).
Storage and handling:
Separate roots from greens.
Brush soil off turnip roots but do not wash until you are ready to eat them.
Store roots and greens separately in crisper drawer of refrigerator.
Roots may store for a week to 10 days. Greens may keep for up to a week. If greens begin to go limp but otherwise smell and look fine, place the ends in a cup of water as you would cut flowers for a day.
Recipe ideas:
Serve raw Hakureis on a crudite tray with a sprinkle of salt.
Quarter turnips and try cooking them with a maple glaze!
As a side dish, cook turnip greens down just like you would collards. Try this southern-style turnip green recipe.
