Tokyo Turnip Salad

Hakurei, or Tokyo, turnips are a mild, juicy variety of turnip. You can eat the tender roots of this plant as well as the delicious greens. Tokyo turnips are tender, slightly spicy and taste like a cross between a radish and a turnip. Any root vegetable like turnips or carrots will store better if you remove the leaves from the roots. Store both greens and turnip roots in a moist towel, cloth bag or plastic bag in the crisper drawer of your refrigerator.

Try Tokyo turnips raw in salads, or thinly sliced on crudite plates or with crackers and cheese. You can also cook them in vegetable or miso soups, or steam or stir fry them – they’re quite versatile! Note that they do not need to be cooked for long. They are also delicious marinated or pickled in vinegar and salt. The greens are slightly spicy, tender and delicious, and can be prepared just as other greens.

1 bunch turnips, scrubbed, trimmed & sliced in 1/4″ rounds
1/2 cup rice or white vinegar
1/2 tsp salt + more to taste
water to cover
1/4 cup sesame seeds, toasted (optional)

Combine the vinegar and salt in a shallow bowl and stir until the salt is dissolved. Submerge the turnip slices and add more vinegar, if necessary, to cover. Allow to stand 15 minutes. Remove the turnips from the liquid, add toasted sesame seeds and toss. Serve over noodles or rice or alongside another dish.

We thank our good friends and fellow farmers Paul Muller and Dru Rivers of Full Belly Farm in the Capay Valley in northern California, for this info and recipe.

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Posted on June 27, 2018

Cream of Turnip & Potato Soup

It’s time to cream those turnips into a warming wintertime soup.

4 tablespoons butter
2 large turnips, peeled and chopped
1 large onion peeled and chopped
1 large potato, peeled and chopped
1 tablespoon corn flour
1 liter warm chicken stock (vegetable if preferred) (about 4 1/4 cups)
1 bay leaf
Freshly grated nutmeg
Salt and pepper to taste
200 milliliters cream (about 3/4 cup)
1 medium carrot, finely grated

In a large casserole dish, melt butter over a medium heat. Add turnips, onion and potato. Cook, stirring occasionally, for 5 to 7 minutes, until onion is tender and translucent. Using a slotted spoon, remove vegetables from casserole; reserve.

Away from heat, stir flour into casserole juices until smooth. Slowly pour in chicken broth, stirring. Simmer for 3 minutes, until slightly thickened.

Transfer reserved vegetables back into casserole dish; add bay leaf and sprinkle with nutmeg, salt and pepper. Lower heat; simmer for 20 to 30 minutes, until vegetables are soft, stirring occasionally. Remove casserole dish from heat, discard bay leaf and puree soup mixture, a little at a time, in a blender.

Pour puree back into casserole dish; return over low heat. Stir in cream; simmer soup for 4 minutes, until hot. Do not boil. Remove casserole dish from heat; pour soup into 4 individual bowls. Sprinkle each bowl with a little finely grated carrot and serve.

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Posted on January 14, 2016

Honey-Kissed Baby Turnips & Greens

Enjoy the greens along with the turnip roots for a tasty and nutritious dish.

4 small to medium turnips with greens
1 teaspoon butter
1 teaspoon olive oil
1/2 teaspoon honey
Salt & freshly ground pepper

Wash turnip bulbs and trim tops and tails. Do not peel. Cut into half-inch slices. Wash green tops and chop.

In a heavy-bottomed skillet, melt butter and add olive oil. When butter starts bubbling, add turnips and stir to coat. Let cook over medium heat, stirring and turning periodically, until turnips begin to soften and lightly brown, about 7 minutes.

Sprinkle moderately with sea salt, then add honey, stirring constantly to distribute. Toss in the greens along with their clinging water. Continue to stir and cook until greens have wilted, about 3 minutes. Season to taste with additional salt and several grindings of black pepper. Serves two.

We thank SeasonalEating.net for this recipe.

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Posted on October 28, 2015

Roasted Baby Turnips

purple-top turnips in basket 1 bunch baby turnips, peeled and chopped into quarters
1 tablespoon olive oil
Salt and pepper to taste

Preheat oven to 400° F. Toss baby turnips in olive oil and salt. Spread in a single layer on a baking sheet. Roast for 10 to 15 minutes, or until soft on the inside, with a slightly caramelized exterior.

Dijon-Shallot Vinaigrette

1 tablespoon white wine vinegar
1/2 tablespoon Dijon mustard
2 tablespoon extra-virgin olive oil
1 small shallot, finely minced
Pinch of salt, to taste
1/2 tablespoon finely sliced fresh tarragon

While turnips are roasting, whisk together the white wine vinegar and Dijon mustard. Slowly whisk in the olive oil, taking care not to add too much at a time. Whisk until emulsified, then whisk in the shallots, salt and tarragon. Toss in the roasted turnips. This is best served at room temperature.

We thank Food52.com for this recipe.

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Posted on October 9, 2015

Sausage Bean Pasta Ragout

2 tablespoons olive oil
1 large onion, diced
4 garlic cloves, minced
1 pound Nash’s ground pork sausage
2 14-ounce cans diced tomatoes in juice
6 cups chicken or vegetable broth
2 cups cooked beans (kidney, pinto, black)
4 teaspoons dried basil, or 1 cup fresh
3 teaspoons oregano
Crushed red pepper, to taste
1/2 cup macaroni
2 cups fresh greens (kale/chard/spinach/arugula/cabbage)
1/3 cup grated romano cheese
Salt and pepper to taste
Optional: grated beets, carrot, and turnips

Heat oil in heavy large pot over medium-high heat. Add onion and garlic and sauté 6 minutes. Add sausage and sauté until brown, breaking up meat with back of fork, about 5 minutes. Add tomatoes with juice, broth, beans, basil, oregano, and dried crushed red pepper. (Optional: add grated beets, carrot, and turnips too!) Simmer 15 minutes to blend flavors, stirring occasionally. Add pasta and cook until tender but still firm to bite, about 15 more minutes. Add greens and cook just until wilted, stirring occasionally, about 4 minutes. Mix in 1/3 cup cheese and more fresh basil, if you have some. Season ragout with salt and pepper; ladle into bowls. Serve, passing additional cheese separately.

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Posted on February 9, 2015

Roasted Vegetable Bisque

1 bunch leeks, quartered
2-3 turnips, cut into 1″ cubes
2-4 carrots, quartered
2-4 stalks celery, quartered
1 bulb garlic, raw, cloves separated, paper and skin removed
2 tablespoons olive oil
2-3 cups broth (whatever kind you prefer)
1-2 cups water

Place prepared vegetables and olive oil in plastic bag and toss to coat evenly. Place on ungreased baking sheet and spread out so they don’t touch. Roast 15 minutes at 425 F, turn over, and roast another 15 minutes until golden brown (caramelized) on both sides.
Transfer roasted vegetables to soup pot. Add broth and enough water to cover vegetables. Bring to a gentle boil, then simmer for 15-20 minutes. With ladle or measuring cup, transfer soup to food processor or blender and puree until smooth (may have to do in batches).

Serve in soup bowls and top with a dollop of yogurt or sour cream. Serves 4.

We thank Chef Annie McHale of Port Angeles for this recipe.

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Posted on January 14, 2015

Roasted Root Vegetables

A melange of tasty and nutrient-rich roots!

About Nash’s Root Medley
Root vegetables each offer their unique nutrition profiles, but all of them are packed with nutritional benefits because of the extended time they spend in the ground. The more nutrient-rich the soil they are grown in, the more nutrient-packed these power houses will be, and you can’t beat the Sequim-Dungeness Valley for nutrient-rich soils!

A root medley is a great way to have an easy, colorful, and nourishing vegetable option for your winter dinner. Wrap roots loosely in a plastic bag and they will last for a few weeks in your fridge. Potatoes are best stored in a cool, dry, and dark place. According to food energetics, root vegetables provide a grounding and relaxed energy. Give them all a try and see how they make you feel! Another huge plus: no need to peel these root veggies as most of the nutrients are near the skin. Just scrub with a brush. You can find five-pound bags of Nash’s organic root medley at our Nash’s Farm Store.

Roasted Root Veggies
Preheat the oven to 375 degrees. Slice beets, potatoes, rutabagas, and sunchokes to 1/2-inch cubes and slice the carrots and parsnips to 1/2-inch rounds.

Place all vegetables into a casserole dish and drizzle with olive oil or melted butter (You may need a second dish so that your vegetables are all in one layer to cook evenly). Sprinkle with any herbs or spices of your choosing and mix to ensure oil or butter covers all the roots. Cover your dish with with a lid or tin foil if you desire vegetables that will be more moist and tender. Leave your dish uncovered if you desire more crisp veggies. Roast until fork-tender, about 40-50 minutes.

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Posted on December 29, 2014

Vegetable Tempura

Raw veggies are absolutely lovely, but sometimes it’s fun to mix it up with tempura for a special occasion.

Serves four to six as an appetizer.

Dipping Sauce
2 scallions, minced
1/4 cup soy sauce
1/4 cup water
2 teaspoons rice vinegar
2 tablespoons honey
1 tablespoon grated ginger root
2 minced garlic cloves
1 teaspoon dry mustard

Batter
2 cups all purpose flour
4 teaspoons baking powder
2 cups cold water
1/4 cup dark sesame oil

Veggies
5 cups seasonal fresh veggies, such as broccoli, zucchini, carrots, sweet potatoes, mushrooms, etc.

For the dipping sauce, combine the scallions, soy sauce, water, vinegar, honey, ginger, garlic, and mustard in a bowl. Cover and refrigerate for an hour to let the flavors blend.

For the batter, mix together the flour and baking powder. Add the cold water and sesame oil all at once and whisk until the consistency of pancake batter and very smooth. Refrigerate until ready to prepare the tempura.

Blot the vegetables dry, season with salt and pepper and dip into the batter. Coat them evenly.

Pour the oil into a tall pot to a depth of 3 inches. Heat over medium heat until around 350 degrees F. Work in batches to avoid crowding. Slip the batter-coated vegetables into the hot oil, deep-frying until the batter is a golden brown and puffy, 3-4 minutes. Turn the veggies so they cook evenly. Remove from the pot with tongs. Drain on an absorbent towel. Serve with dipping sauce.

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Posted on December 23, 2014

Vegetarian Lasagna

You can add all sorts of veggies to this lasagna. Let us know your favorite additions!

1 large onion, chopped
2 garlic cloves, crushed
2 bunches baby turnips, sliced
4 tablespoons fresh parsley
1 1/2 tablespoons dried basil
1 12-ounce can crushed or chopped tomatoes
2 8-ounce cans tomato paste
1 12-ounce can tomato sauce
1/2 teaspoon fennel seeds
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon cumin
1 tablespoon salt, plus additional for boiling noodles
1/4 teaspoon ground pepper
12 lasagna noodles
3 cups fresh spinach
1 bunch radishes, sliced
2 cups chickpeas, cooked
3/4 pound mozzarella cheese

Sauté onion, garlic, baby turnips, parsley and basil. Add crushed or chopped tomatoes, tomato paste, tomato sauce and all the spices (fennel seeds, oregano, thyme, cumin, salt and pepper). Simmer for 1 hour, stirring occasionally. Set aside.

Bring a large pot of salted water to boil. Cook lasagna noodles in boiling water for 10 minutes, then drain and rinse with cold water. Set aside until ready to assemble.

Preheat oven to 375 degrees F. Spread 1/2 cup sauce in a baking dish and layer 4 lasagna noodles lengthwise over the sauce. Spread another cup of sauce, then a layer of spinach with a layer of sliced radishes. You can add other fresh veggies (including the turnip tops) to the layers, then spread some of the chickpeas on top. Repeat the layers, then top with cheese. Cover with foil and bake for 25 minutes. Remove foil and bake for another 25-30 minutes. Cool for about 10 minutes. Serves 12.

We thank Karolina’s Kitchen for this recipe.

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Posted on May 26, 2014

Traditional Beef Brisket and Vegetables

Looking for an Irish entree for Saint Paddy’s Day? Try a traditional beef brisket.

3 1/2 pounds beef brisket
20 peppercorns
10 whole cloves
1 bay leaf
1 tablespoon Nash’s mustard seeds
3 cinnamon sticks
1 tablespoon salt
3 turnips, peeled and quartered
6 red potatoes, peeled and quartered
6 medium carrots, cut into thirds
1 small head green cabbage, cut into 6 wedges
Prepared horseradish to taste

Place brisket in a large Dutch oven and cover brisket with an inch of water. Add peppercorns, cloves, bay leaf, mustard seeds, cinnamon sticks, and salt to the pot.

Turn burner on high and bring liquid to a low boil. Reduce heat until liquid is at a low simmer. Cover tightly and cook for 4 hours or until you can easily insert a fork into the beef.

Carefully transfer meat to a large plate and cover with foil to keep the meat warm.

Add the turnips, potatoes, carrots and cabbage to the pot. Increase the heat to medium-high and bring the liquid to a high simmer. Cook, adjusting heat down if water starts to boil, until vegetables are tender.

Slice brisket against the grain into thin slices and plate with vegetables and some of the broth. Serve with horseradish sauce.

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Posted on March 6, 2014