I am and have been for a long time enamored with local farmers’ markets. For those who don’t know me, I grew up in the country where my parents grew their own vegetables and later on had chickens and pigs (hobby farm, of sorts).
As much as I liked being able to walk over to the vegetable field (yep, it wasn’t a patch!) to pick or dig the veggies for the evening dinner, I did not like any of the work that went into growing and maintaining a vegetable garden. I still don’t! So, lucky for me, I can get my fresh fix by visiting a local farmers’ market. Where I live there are two and while these markets carry similar produce and products, the Alderney Landing Farmers’ Market in Dartmouth is smaller and tends to attract interesting vendors. Even though I’ve been going to this market for a while, there’s one vendor I somehow missed during the visits and I only noticed them last Saturday because their table was moved to the outside entrance. I spoke to Jamie, who’s a full time nurse, from Off Beet Farm (I love this name) to get the lowdown on their 1-acre farm. They offer food that is hand picked, pesticide-free, and bee friendly. As I was chatting to him, I spotted his freshly foraged chanterelles and then I saw what I thought were white radishes but turns out they were Hakurei turnips. Intrigued as well as puzzled, Jamie said they’re a Japanese turnip also known as salad turnip. These little guys are sweet enough to eat raw.
Hakurei Turnips (aka Salad Turnip) from Off Beat Farm
How to prepare them? Well, some people eat them raw like a crudité, braised, sautéed in butter with a bit of miso paste, in a soup, coleslaw etc. But I thought about roasting the Hakurei turnips.
Serves 2 as a side
2 bunches of Hakurei turnips, scrubbed
olive oil
sea salt and freshly ground black pepper
white balsamic vinegar
Preheat oven to 350f (180c). Cut stems off but don’t throw out the leaves. The leaves have a mild peppery taste and will be used in this dish. Cut large turnips in half, and place on a roasting tray. Add a splash of olive oil and season with salt and pepper. Roast 20 minutes or until slightly soft. Allow to cool somewhat. Meanwhile, toss the leaves of the turnips with a bit of extra-virgin olive oil and a splash of white balsamic vinegar.
To plate, divide leaves between plates and top with the turnips. Serve immediately.
The Culinary Chase’s Note: Eat these alone or with the leaves. Enjoy!
- 2 bunches of Hakurei turnips, scrubbed
- olive oil
- sea salt and freshly ground black pepper
- white balsamic vinegar
- Preheat oven to 350f (180c). Cut stems off but don’t throw out the leaves. The leaves have a mild peppery taste and will be used in this dish. Cut large turnips in half, and place on a roasting tray. Add a splash of olive oil and season with salt and pepper. Roast 20 minutes or until slightly soft. Allow to cool somewhat. Meanwhile, toss the leaves of the turnips with a bit of extra-virgin olive oil and a splash of white balsamic vinegar.
- To plate, divide leaves between plates and top with the turnips. Serve immediately.
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