This is the second season I have grown Hakurei turnips, and they look fabulous! Instead of growing them in my poorest soil (like last year), I amended several raised beds with double doses of compost. Most root vegetables need this loose soil structure created by the compost so they can easily expand.
The Hakurei variety is also known as the Tokyo or salad turnip. The Hakurei is a perfect cross between a turnip (earthy) and a radish (spicy) with a hint of sweetness. While typically eaten raw, tonight I am roasting them in the oven to go along with grilled pork tenderloin. In addition, I will use the turnip greens (sautéed) as a second side dish.
These turnips are becoming more and more common so look for them at your local farmers market. And remember to save (and eat) those greens.
