Hakurei Turnip

Whole roasted chicken with carrots and Hakurei turnips. Roasted turnips with shiitake mushrooms.

My son is a farmer at Beetlebung Farm. Last season, after a day at the farm, he would arrive home with a handful of petite, ivory-white turnips, the shape of beets or large radishes, dangling from green tops. He would be chomping on one of these jewels, eating them like small apples — raw, crisp, mildly sweet. These beauties are Hakurei turnips, a Japanese variety. Unlike what we know of turnips, which you expect in late fall, these pop up in the springtime, and can grow through fall. They are harvested small — around two to three inches in diameter. They are often called a salad turnip, because, as my son showed me, they are delicious raw, in a salad, slaw, or even quick-pickled. But I have to confess, my favorite way to cook these delicate garden creatures is lightly braised in the oven, or even on the grill in a heavygauge pan.

I always roast my whole chickens for two hours, and after one hour of roasting your whole chicken, add these turnips, halved and lightly coated with olive oil, salt, and pepper. They will braise in the chicken juices, and, yes, fat.

My son is a farmer at Beetlebung Farm. Last season, after a day at the farm, he would arrive home with a handful of petite, But for summer, when you may not want to roast so much, try the latter — braised on the grill with olive oil, salt, pepper, garlic, chives, and any other veggies you like. ivory-white turnips, the shape of beets or large radishes, dangling from green tops. He would be chomping on one of these jewels, eating them like small apples — raw, crisp, mildly sweet. These beauties are Hakurei turnips, a Japanese variety. Unlike what we know of turnips, which you expect in late fall, these pop up in the springtime, and can grow through fall. They are harvested small — around two to three inches in diameter. They are often called a salad turnip, because, as my son showed me, they are delicious raw, in a salad, slaw, or even quick-pickled. But I have to confess, my favorite way to cook these delicate garden creatures is lightly braised in the oven, or even on the grill in a heavy-gauge pan.

I always roast my whole chickens for two hours, and after one hour of roasting your whole chicken, add these turnips, halved and lightly coated with olive oil, salt, and pepper. They will braise in the chicken juices, and, yes, fat.

Crunchy Hakurei, Red Cabbage, and Parsley Salad

with Lemon-Dill Vinaigrette

This is a great salad to bring to a party: Just combine once you arrive, and it will hold up well. If you want it to be heartier, this salad can be topped with a nice aged Parmesan or good feta. Salads are flexible; enjoy! Serves 6-8. 2 bunches Hakurei turnips, greens removed, carefully sliced thinly on a mandoline 2 cups red cabbage, also sliced on a mandoline ½ cups thinly sliced scallions ½ cup Italian parsley leaves 2 cups arugula

Lemon-Dill Vinaigrette

3 Tbsp lemon juice ½ tsp Dijon Mustard 2 Tbsp fresh, rough-chopped dill ½ cup extra-virgin olive oil 1 tsp salt black pepper

Crunchy salad with raw turnips.