Veg of the Week 6/15/20: Hakurei Turnips
These Hakurei turnips are some of our favorite snacks in the garden. Their mild flavor makes them delicious eaten raw and they make an incredible pickle (see recipe below). Their greens make for delicious salads and delightful additions to soups or stir-fries.
Quick Pickled Turnips:
Adapted from David Chang, Momofuku restaurant
1 pound turnips (about 2 bunches), sliced paper thin
2 (4-inch-by-2-1/2-inch) pieces kombu* or preferred spices/herbs
1 cup rice vinegar
1 cup granulated sugar
1 cup water
2 tablespoons kosher salt
Sanitize a 1qt mason jar and place the thinly sliced turnips and kombu inside.
Bring the Vinegar, water, salt, and sugar to a simmer to combine.
Pour the brine over the turnips, making sure to leave at least a 1/4" head space in each jar.
Refrigerate for 1-7 days and enjoy for the next 2 months. Keep refrigerated.
This pickle is a great accompaniment to salads & sandwiches
Notes:
*Kombu is a dried seaweed which adds a rich flavor and savoriness (umami) to dishes. It is available at most Asian grocery stores like Fubon, H mart, Hung Phat, and Uwajimaya and at New Seasons and Natural Grocers.
*Any blend of spices or herbs (fresh or dried) that you enjoy, will make a delightful pickle.
* If you are making multiple jars, add any seasonings to the bottom of each jar to distribute evenly.
What else is growing:
What we thought were Little Gem Lettuce seeds from last year's garden, turned out to be this delightful red lettuce instead! It's a very tender, mild green which is perfect tossed in a light vinaigrette, paired with thinly shaved turnip, a slice of quiche and perhaps a mimosa? This red lettuce has us dreaming of brunch!
Have you ever seen this beet before? Meet the Chiogga beet, a gorgeous show stopper that would brighten up any salad. Characterized by its signature bullseye pattern and sweet, mild flavor, this beet delivers!
Boldor Golden beets will continue to be available alongside these Chiogga. Both varieties of beets are delicious raw, sliced very thin (a mandolin works great for this) or roasted!
The last of our radish crop is available this week only! Radishes grow quickly making their harvest window relatively short! get your orders in before they're all gone!
We are excited to introduce our Chamomile Tea. Hand picked and slowly dried to preserve its floral, pineapple and vanilla notes, it makes for a delightfully soothing experience. Expect to see more tea blends as the season continues!
Preparation:
Mix 1-2 Teaspoons Chamomile with one cup of boiling water. Steep 5-10 minutes depending on desired strength. Can be steeped multiple times.
Notes from the Farm:
It was an exciting week, one of our stewards took flight this week. The baby barn owl has been watching from the rafters as we dodge rainstorm after rainstorm is now airborne!