Hakurei Turnips & Strawberrys!

Not sure if everyone saw the recipe comments that Paula and Licia posted, so we're going to post them again!

(Hope you're all enjoying wonderful Father's Day meals with your amazing produce! Thanks for a great first week!)

From Paula: The Hakurei, or Tokyo, turnip is a Japanese variety that’s crisp, juicy, and delicious raw, as anyone who’s recently cadged a sample at the Keith’s Farm stand can attest. They work wonderfully in salads or slaws, but cooking enhances their natural sweetness. 5 Ninth chef Daniel “Chino” Parilla likes their even-textured density, and plays up the Japanese motif by braising them in mirin and white soy sauce and serving them with hamachi, but he believes they’re versatile enough to go with just about anything. The greens-topped tubers are abundant now at several Greenmarket stands, including Keith’s, Yuno’s Farm, Hawthorne Valley Farm, and Windfall Farms.

Daniel “Chino” Parilla’s Braised Hakurei Turnips
6 Hakurei turnips, tops removed
2 cups cold water
3/4 cup mirin
1/4 cup white soy sauce

Trim turnips and peel with a vegetable peeler. (1) Cut the turnips into sixths and (2) place them in a saucepan with the remaining ingredients. (3) Cover and bring to a simmer over medium-low heat; cook very slowly for about 15 minutes, or until just tender. Let cool to room temperature in the braising liquid, then drain and serve with steamed or roasted fish.

(By Robin Raisfeld & Rob Patronite Published Nov 25, 2007 )

And Licia said: These strawberries are soo good I did not want to adulterate them in any way. I just hulled and quartered them. Put them in a non-reactive bowl and added a teeny bit of lemon juice, a twist of black pepper and a tsp of sugar mulled with that wonderful mint to release all its flavorful oils. Cover and let sit in fridge for 30min. mmmm really worth the wait. Buon appetito!