Hakurei Turnips

Also known as Tokyo or Japanese turnips, Hakurei turnips are white and tender, sweet and slightly spicy. This is one of the first spring crops we harvest that isn’t lettuce, kale, or other greens. We like to call Hakurei “the white knight of spring,” here to brighten up our meals after a long, dark winter.

Cooking Tips

You don’t need to peel them. You can eat BOTH the greens and roots raw in salads or sandwiches, or saute them quickly with a miso glaze and anything else you like. Try the turnips sliced and served with dip, or lightly pickled with rice vinegar and a touch of salt and sugar.

Storage Tips

Wrap loosely in a plastic bag and refrigerate for up to a week. Trim greens and store in a separate bag for up to 3 days. Roots can last a good bit longer refrigerated.