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Forget everything you know about turnips. Our Salad Turnips (a Japanese variety known as Hakurei) are a revelation—crisp, mild, and surprisingly sweet. With a texture closer to a crisp apple or a delicate radish (minus the "bite"), these snowy-white roots are a favorite for kids and chefs alike.
The "Tender-Harvest" Difference: We harvest our salad turnips when they are young and delicate, roughly the size of a golf ball. This ensures the skin remains paper-thin (no peeling required!) and the flavor stays sweet and buttery. As a bonus, the vibrant green tops are completely edible and taste like a mild, high-end spinach when sautéed.
Farmer’s Favorite: We love these Butter-Glazed with Greens. Slice the turnips and sauté them in a pan with a little butter and sea salt for 3–4 minutes until they just start to soften. Toss the chopped green tops in at the very end until they wilt. It’s a simple, elegant side dish that uses the whole plant.
Forget everything you know about turnips. Our Salad Turnips (a Japanese variety known as Hakurei) are a revelation—crisp, mild, and surprisingly sweet. With a texture closer to a crisp apple or a delicate radish (minus the "bite"), these snowy-white roots are a favorite for kids and chefs alike.
The "Tender-Harvest" Difference: We harvest our salad turnips when they are young and delicate, roughly the size of a golf ball. This ensures the skin remains paper-thin (no peeling required!) and the flavor stays sweet and buttery. As a bonus, the vibrant green tops are completely edible and taste like a mild, high-end spinach when sautéed.
Farmer’s Favorite: We love these Butter-Glazed with Greens. Slice the turnips and sauté them in a pan with a little butter and sea salt for 3–4 minutes until they just start to soften. Toss the chopped green tops in at the very end until they wilt. It’s a simple, elegant side dish that uses the whole plant.