Have you ever stopped and suddenly thought, is this the one? Could this be my perfect food? I thought this on maybe the third or fourth date I had with Hakurei turnips. It was a sneaky sensation, crystallizing with a subtle sweetness and juicy bite that was so unlike any other thing. I got the same feeling when I tried my first bite of miso-marinated, broiled fish—only it was a smack-in-the-head awakening, a firestorm of personal penchants as if from a … Read More
It’s slightly warm, but it’s a salad alright. The peas are still crisp but have deepened in color. The carrots are infused with a hint of ginger to bring out their sweetness even more. And the little, white turnips? They taste so much better than the raw, rigid slats after being tossed quickly in a hot pan. That’s the easiest solution that I can offer for an ingredient that’s been puzzling a lot of people I know.
Apparently I’ve been mispronouncing hakurei turnips as “haruki” turnips for a long time. This was finally corrected by Keha McIlwaine, who was selling the most beautiful specimens of them I’ve seen at Queens County Farm Museum‘s stand at the Greenmarket last Friday. While shopping there, I witnessed a couple trying to decide whether to buy the turnips, and what to do with them. Keha suggested they could be sliced up and sauteed, along with their healthy, bright greens. But they … Read More