Turn Up for Hakurei Turnips

Now is a great time to introduce you to the hakurei turnip, a unique, early-season turnip varietal. This hybrid Japanese turnip (Brassica rapa) contains high levels of iron, calcium, and thiamine. Its mild, tender and sweet flavors often see comparisons to some of our favorite apple varieties. The hakurei is best planted in late spring, growing more optimally in cooler weather when the soil keeps above the mid-40s.

Here’s a crunchy recipe as unique as the hakurei’s flavors:

Turnip & Apple Slaw

4 ounces cruciferous veggies ( such as green cabbage, Napa cabbage, Brussels sprouts, broccoli, or cauliflower)
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon finely grated, peeled ginger
Kosher salt
Freshly ground pepper
1 bunch Red Dog Farm hakurei turnips, greens removed, roots peeled and cut into matchsticks
1 bunch Red Dog Farm baby carrots
1 medium sweet-tart apple (such as Pink Lady), cut into matchsticks
1 teaspoon poppy seeds, plus more

Coarsely chop the cruciferous veggies. (If using Brussels sprouts, core each sprout with a paring knife and the leaves will pop right off.)

Whisk lemon juice, oil and ginger in a large bowl; season with salt and pepper. Add turnips, carrots, apples, cruciferous veggies, and 1 teaspoon poppy seeds and toss to coat. Serve slaw topped with more poppy seeds.

~Frank