Hakurei Turnips

Hakurei Turnip Buying Guide

Make sure the leafs are green and that they seem fresh. The turnip itself should be clean and without bruising, small in size but heavy for how big it is. The turnip should also be rather firm and you shouldn’t be able to change its shape when you squeeze it.

It’s also important to have in mind how you’re going to prepare it. They don’t need to be in pristine condition if you plan to pickle them which is a common thing to do in Asian cuisine.

Hakurei Turnip Production & Farming in Texas

It’s one of the easiest plants to grow both in your garden and commercially. It’s mostly grown in West Texas where there’s a large Asian minority, but these turnips are making a name for themselves and now they grown pretty much everywhere.

They grow best in cold weather but there have been plenty of cases of them growing in hot climate just as well. They are best planted in late spring when the soil temperature is in the mid-40s and again in the fall when the same conditions are met.

They grow best when the soil is moist and where there’s plenty of sun. This makes Texas perfect but it requires a lot of water to keep the soil conditions as needed. The seeds should be buried only a quarter inch or so deep. They will sprout in two weeks.

The small routs can be harvested as soon as plants get six inches or more high, and when you thin crowded plants so older ones will develop bigger roots, enjoy them in salads and soups. These plants have a short shelf life and they need to be stored quickly and used that way as well.

Pesticides

The same rules apply for these turnips as they do for any other common variety. Pesticide residue levels in the root-shoot junctions of turnips ranged from 0.01 mg/kg (acetamiprid, Miyazaki) to 1.57 mg/kg (tolfenpyrad, Ibaraki). The levels were intermediate between those found in roots and leaves.

Geography

Turnips have been around forever, but this specific type of turnip is a new invention made in Japan in the 50s. it came about because there was a food shortage in the country and it was thought of as a worse version of an actual turnip because it’s more mild in taste. However, this made it more versatile and it became something chefs like.

When Japanese culture became world culture the Hakurei came to the US and to the rest of the world and it’s mostly used by chefs and high end restaurants, as well as well supplied farmer’s markets.

Packaging

For the most part, there’s no need for any special packaging for these turnips due to their skin and how firm and protected they are. They are moved in cardboard boxes and moved without the need to be refrigerated.

In some cases, they may be individually wrapped in plastic but there’s less and less of this recently because there’s a movement to use less plastic when it’s possible. Leafs are also sometimes tied together with a string.

Eating Hakurei Turnips

Most turnips need to be cooked in order to eat them because they are to firm and chewy on their own. However, this isn’t the case with Hakurei. That makes them more versatile and allows you to use them in salads and in sandwiches.

Wash and peel the root of the turnip before preparing it. When you’re cooking them the key is not to overdo it but to make sure they are just right or they will become too soft and fall apart. It’s the color you should look for in order to pick the right timing.

The turnips shouldn’t be allowed to become too dark, it’s a matter of trial and error for the most part, at least when you’re new to it.

Storage

There are two ways to store Hakurei turnips. One is there for the short term storing and the other is freezing in order to user the turnips in the years to come. When you’re storing them for a short period of time, you should keep them in plastic bags, unwashed, and unpeeled.

When you’re freezing the turnips for a long period of time, you’ll need cut them into cubes or turn them into a mash and store them in the freezer in that form.

Cooking

There are plenty of different recipes for these turnips and they could be mixed and matched with a variety of different vegetables as well. Here’s a simple recipe to try:

2 ounces young turnips
2 inches or less in diameter
1 large carrot,
peeled 1/4 cup chicken stock or water
2 tablespoons butter
1 tablespoon grade A or B
maple syrup
salt and freshly ground black pepper

Scrub and peel the turnips and cut into quarters or sixths, depending on their size.  Slice the carrot at an angle into ½ inch-thick pieces.  Put the vegetables and stock in a medium saucepan and bring to a boil.  Cover and cook until the turnips are barely tender, about 7 minutes.  Reduce the heat to medium-high and add the butter and maple syrup.  Stir to coat the vegetables and continue to cook uncovered until the vegetables are glazed and beginning to caramelize around the edges, about 2 minutes.  Season with salt and pepper and serve.

Nutrition

Nutritional benefits of these turnips is the same as it is with an ordinary turnip.

Turnips and other high fiber foods can help reduce the prevalence of diverticulitis flares by absorbing water in the colon and making bowel movements easier.

However, doctors do not always recommend a high fiber diet for people with diverticulitis. Talk to a doctor before eating high fiber foods.  In 2014, a large prospective study found that different types of fiber had different effects on a person’s risk of diverticulitis.

Overall, however, fiber reduced the risk.  That said, one 2012 study found that a high fiber intake did not change a person’s risk of diverticulitis if it is asymptomatic.

Further research will help clarify the benefits of fiber for preventing diverticulitis. People should speak to a doctor before significantly increasing their fiber intake.

 

When Are Hakurei Turnips in Season in Texas?