|
Sweet Turnip — Hakurei
Descrição
Sweet Turnip — Hakurei
HOW WE GROW IT
A Japanese salad turnip grown fast in cool, composted soil with no synthetic inputs. Hakurei is bred for tenderness and sweetness rather than storage, so we grow it quickly and pick it young, while the roots are still small, smooth, and pure white. Sold in bunches with the greens attached, harvest fresh on delivery morning.
THE PRODUCT
Crisp, juicy, and surprisingly sweet — Hakurei is a world away from the tough, peppery turnips most
people know. Small and snow-white, the roots are tender enough to eat raw like an apple, with a
mild, almost fruity flavour and no bitterness. And the greens are a bonus: fresh, mild turnip tops that
are just as good on the plate as the roots.
ORDERING DETAILS
– Unit: Sold by the bunch (with greens) — €2.45
– Harvest: Picked young and tender, cut fresh on delivery morning
A TIP FROM OUR KITCHEN
Eat them raw — sliced thin into a salad, or whole with a little salt as a snack. They're also lovely
quickly sautéed in butter until just tender, which brings out the sweetness. Don't waste the greens:
wilt them in the same pan with garlic, or add to a soup. Roots and tops, one bunch, nothing wasted.
HOW WE GROW IT
A Japanese salad turnip grown fast in cool, composted soil with no synthetic inputs. Hakurei is bred for tenderness and sweetness rather than storage, so we grow it quickly and pick it young, while the roots are still small, smooth, and pure white. Sold in bunches with the greens attached, harvest fresh on delivery morning.
THE PRODUCT
Crisp, juicy, and surprisingly sweet — Hakurei is a world away from the tough, peppery turnips most
people know. Small and snow-white, the roots are tender enough to eat raw like an apple, with a
mild, almost fruity flavour and no bitterness. And the greens are a bonus: fresh, mild turnip tops that
are just as good on the plate as the roots.
ORDERING DETAILS
– Unit: Sold by the bunch (with greens) — €2.45
– Harvest: Picked young and tender, cut fresh on delivery morning
A TIP FROM OUR KITCHEN
Eat them raw — sliced thin into a salad, or whole with a little salt as a snack. They're also lovely
quickly sautéed in butter until just tender, which brings out the sweetness. Don't waste the greens:
wilt them in the same pan with garlic, or add to a soup. Roots and tops, one bunch, nothing wasted.
