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.


Farmers’ markets are a good source of hakurei turnips, as are farmstands and CSA shares.


Roasted Turnips, Greens, and Couscous

Buffalo-wing-style Turnips with Goat Cheese