hakurei turnips Tag

Although it is fun to create new and unique recipes, sometimes it is great to just let the produce shine on its own.  This week’s share was filled with so many amazing vegetables that can be eaten raw.  Pair them with a nice dip and you have an easy appetizer or snack.

Crudité Ingredients:
1 bunch kohlrabi bulbs
1 small head broccoli florets
1 bunch hakurei turnips
1 pint sugar snap peas

 Dip Ingredients:
8 ounces sour cream or yogurt
8 ounces mayonnaise
2 ½ Tbsp fresh dill, finely chopped
¾ tsp onion powder
1 tsp garlic powder
1 tsp fresh parsley, finely chopped
2 tsp paprika
¼ tsp sea salt
¼ tsp black pepper
2 tsp scallions, finely chopped (for garnish)

  • Clean and chop vegetables. I left the sugar snap peas whole, chopped the broccoli into bite size pieces, sliced the turnips into thin rounds, and sliced the kohlrabi into rounds and then cut in half.  I did not peel the turnips or the kohlrabi.
  • Combine all of the dip ingredients in a medium bowl. Mix well.  Garnish with scallions.  Chill until ready to serve.
  • Store any leftover dip and vegetables in airtight containers in the refrigerator.

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.
Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

Blooming Glen Farm grows over 30 acres of vegetables every season. A lot of those vegetables go to our CSA, which has grown to over 400 participating families. As many of you know, we also attend three weekly farmers markets, sell to a few local restaurants and donate our leftovers to food pantries. But where else does our produce go? We sell a few crops each week to Zone 7.

Zone 7 is a farm fresh-distribution service that connects farmers and chefs.  Based in central New Jersey and named after our agricultural growing zone, Zone 7 works exclusively with the region’s best organic and sustainable farmers in New Jersey and eastern Pennsylvania to offer fruit, berries, vegetables, mushrooms, eggs, honey, cheese, grain products and other farm-fresh food.  Their mission is to strengthen our local and regional food chain by enabling restaurants, grocers and institutions to buy from and support small and medium-sized sustainable farms. Zone 7’s role is to act as a direct link between farmers and chefs.

Through Zone 7 our veggies end up on the plates of diners at restaurants like Triumph Brewery and Sprig and Vine in New Hope, and Huntley Tavern in Summit, New Jersey.

Kindergarten lessons about hakurei turnips with Chef Kim.

But it’s not just restaurant purveyors who enjoy local veggies. A few weeks ago thousands of Blooming Glen Farm’s hakurei turnips made their way into the hands of children in the West New York school district, thanks to the innovative thinking of Chef Kim Gray, Regional Chef of Nu-Way Concessionaire, the school districts food service provider.

“We at the West New York school district are part of the Fresh Fruit and Vegetable grant from the state. We have six elementary school we provide fresh local produce to.  I have been working this year to incorporate more educational learning with the children. I have been going to the classrooms to discuss the produce we are sampling. With the younger grades we talk about the taste, texture, smells, and colors. The older grades we also include how the produce grows and where it comes from. That would be you!!!! It is a great program which we are very proud to be part of. I get all our produce from Zone 7. I feel it is very important to educate the children about why we are called the Garden State”. Chef Kim Gray

Learning about where the Turnips comes from, what they taste like and that you can eat the green leaf tops.

Chef Kim Gray attended the Culinary Institute of America and has been featured on Rachel Ray’s television program and in articles across the state. Chef Gray has overseen the meal programs in the West New York school district for five years. Prior to that she worked in corporate and healthcare food service. Her commitment to children and engaging them in making better food choices shows in the many improvements that have been made to the school’s programs. Chef Kim has been involved in working with the school’s staff to encourage healthy eating habits for their students and is currently working on getting her schools involved in First Lady Michelle Obama’s Healthy U.S. Schools initiative.

“The Kindergarten class and I had so much fun trying Hakurei Turnips!!! What a great class lesson on fresh vegetables.” Chef Kim Gray.

Written by Tricia Borneman, photos courtesy of Chef Kim Gray.

Hooray for the start of the CSA! I can finally start eating my vegetables again. Of course we have all been anxiously waiting for the familiar stand-bys, but one of my favorite things about getting vegetables from the CSA share is the variety of new vegetables that it exposes me to.

This week, we’ve got two veggies you might not be familiar with cooking: Tatsoi and Hakurei Turnips.

Tatsoi is an Asian cooking green closely related to bok choy. Its nickname is “spinach mustard,” which is appropriate since it has a spinach-like texture, and a mild mustardy flavor. It can be eaten raw in a salad, steamed, stir-fried, or thrown in a soup.

Hakurei (pronounced hawk-ur-eye) turnips are also Asian in origin. Sweet and tender, they are nothing like a big purple-top turnip you may be familiar with. No need to peel or cook, they can be eaten raw if you want. They do have a mild spiciness reminiscent of their cousin the radish. The greens can also be sauteed, but they tend to be on the bitter side.

Spring Stir-fry with Tatsoi and Turnips

To prepare hakurei turnips, trim the greens and the little roots from the bulbs of one bunch of turnips. Slice the turnips thinly.

In a very hot wok or large frying pan, melt one tablespoon coconut oil (or other vegetable oil). Add prepped hakruei turnips and one bunch of spring onions (including the green parts, roughly chopped). Stir-fry until turnips are tender, about 4 minutes.

While turnips and spring onions are cooking, roughly chop leaves and stems of one bunch of tatsoi. Add to hot pan and cook until stems are tender and greens are just wilted, about 2 minutes. Remove from heat.

Toss vegetables in 2 tablespoons peanut butter, 3 tablespoons soy sauce, 1 tablespoon sesame oil, and 2 teaspoons light vinegar (such as rice wine vinegar, apple cider, or white wine vinegar). For the spice lovers out there, try adding a sprinkle of red pepper flakes. Serve over quick-cooking rice noodles or hearty brown rice. For more protein as a main dish, add stir-fried chicken or tofu.

Serves 2 as a main dish, 4 as side dish

Text and photography by Kate Darlington – Blooming Glen Farm second year intern, Colorado native, and food lover.