Valley Bounty, May 31: Sweet spring turnips
Young spring turnips, sometimes sold under the variety name hakurei, are tender, crisp and mild. Wash, slice, and eat, and remember one of the best things about fresh summer vegetables: no cooking needed! I’ve rarely cooked these, since they are so good raw, but I’m tempted by the recipes below. The greens can also be tossed into salads.
Sources
Farmers’ markets are a good source of hakurei turnips, as are farmstands and CSA shares.
