HAKUREI TURNIPS
Separate the greens from the bulb and store them in the fridge.
Greens need to be used in a day or two.
The bulbs will last a couple of months in the crisper.
A Lovely Fall Salad
Sweet Potato, Celery and Apple Salad with Turnips! Grate or julienne one small sweet potato, a cored tart apple, and one bunch of Hakurei turnips. Thinly slice a scallion and a stalk of celery. Toss all with a dressing made from 1tbsp of grated ginger, 2 tbsp lemon juice, 4 tbsp olive oil, salt and pepper. Top with chopped cilantro and sesame seeds.
Recipe from New Entry CSA
Quick Pickled TURNIPS
Thinly slice a bunch of hakurei turnips, place in a bowl, and sprinkle with 1tsp salt. Let sit for 20 minutes. Drain turnips and pack in pint jar. Add ½ cup vinegar, ½ cup water, 1 tsp sugar, ½ tsp black peppercorns and three slices of ginger. Cover with a watertight lid and shake jar to combine. They will be ready to eat in about 1 hour. Store in the fridge where they will last about one week. Recipe from Serious Eats