Turnips are not very popular in the United States, but if you ask us they should be. They are eaten daily in European countries and there are many varieties of turnips and many ways of preparing them. Since we know our fellow Miamians are not going to become instant turnip fans, we decided to focus on a particular variety of salad turnip called Hakurei aka Japanese salad turnip because it is super sweet and small and meant to be eaten raw in salads.
Hakurei turnips are super cute, but more importantly, they have the butteriest texture and mild flavor of any root we've ever tried. We give out samples at the farmers market and even the most stout turnip haters like the surprising smoothness and sweetness. Even though tossing them into every salad is our favorite of eating them, check out this recipe for roasted turnips featuring the cooked tops too! Turnip tops are very much edible and when you get your turnips home from CSA pick-up the first thing to do is cut off the tops and store them separately. Like with any other root veggies, their tops must be cut off for storage because the leaves will continue to wick the moisture from the root cause it to get soft and shrivel in your fridge.
This recipe for roasted Hakurei Turnips and radishes would be perfect for you CSA members since you get radishes in your share too, its too beautiful not to make. Turnips are another crop we farmers eat with every meal so if you're ever feeling stuck for inspiration ask us for suggestions at the market we are full of them. Halved or quartered turnips also make a crudite along with radishes, carrots, hummus, and a classic french vinaigrette.