Hakurei Turnip
Harvest months: June - October
We grow a lot of vegetables, but Hakurei turnips hold a special place in our fields—and in our kitchen. These little white turnips are tender, sweet, and nothing like the big woody ones people sometimes remember from childhood dinners. You can eat them raw or cooked, and the greens are just as tasty as the roots.
They’re quick to grow, love cool weather, and we harvest them young so you get that crisp bite and mild flavor. Think of them as somewhere between a radish and a baby potato—with a sweet, juicy crunch all their own.
How to Store Hakurei Turnips
Separate the greens. When you get them home, cut the greens off about an inch above the root. This keeps the turnips from going soft too fast.
Store the roots in the fridge. Put the roots in a bag or container in your fridge’s crisper drawer. They’ll keep well for up to 2 weeks.
Use the greens quickly. The greens are delicate—wrap them in a paper towel and store them in a bag. Try to use them within 2–3 days for best flavor.
Cooking Tips
Eat them raw. Slice them thin and toss them in a salad or dip them in hummus. They’re crisp and slightly sweet, no cooking needed.
Sauté or roast them. Cut the turnips in halves or quarters, toss with olive oil and salt, then roast at 400°F for about 20–25 minutes until golden and tender. Or sauté them in a pan with butter or garlic—simple and delicious.
Cook the greens, too. Don’t toss those leaves! Sauté them just like kale or spinach with a bit of olive oil and garlic. They cook down quickly and add a mild, peppery flavor.
Recipes
Roasted Hakurei Turnips with Hot Honey by Cathy Barrow: Sweet and savory roasted turnips glazed with honey and fresh thyme.
Cheesy Hakurei Turnip Gratin with Fresh Herbs by Sow The Table: A creamy gratin combining the mild flavor of turnips with potatoes and cheese.
Baby Hakurei Turnip Soup by Tasty Eats: A light and comforting soup highlighting the delicate taste of Hakurei turnips.
Hakurei Turnip Salad with Radishes and Bitter Greens by Brooklyn Supper: A fresh salad featuring raw turnips tossed in a tangy mustard vinaigrette.
Quick Pickled Hakurei Turnips by Four Root Farm: Quick-pickled turnips that make a crunchy, flavorful addition to various dishes.
