Week 5: Turnips and turmeric
Turnip
variety: Hakurei
I wasn’t as familiar with turnips before I started farming, but it turns out I love them! I hope you will too. If you’re less familiar with this versatile root, here’s some inspo to try them a few ways: a simple roast, a balsamic roast with onions, a simple mash, and a richer mash with roasted garlic and brown butter. You can even try making a few of these parmesan crusted patties if you want something crispy and savory.
Because turnips are a softer root vegetable, I’ve also had success with “quick pickling” these by simply adding turnip slices to any leftover brine I have in the fridge. I’ll throw in some additional spices and herbs and pull them out for savory bagels, sandwiches, or snacks. The best part is they keep very well when refrigerated in brine!
Beet
variety: Red Ace
I love to juice my beets or use them in a smoothie. My favorite combo is beets, pineapple, lemon, and ginger. Just be mindful to clean up any mess quickly, as beet juice stains!
Bulb/Spring Onion
variety: Purplette
If you want to shake things up or bring a bright dish to a potluck, try this recipe for a savory tart using purple spring onions, tomatoes, and edible flowers! The edible nasturtium flowers included this week are perfect as a colorful garnish to top this off.
Salad Mix
variety: Premium Mix (Brassica)
I hope you’re making lots of tasty salads with your mixed greens! Here’s some Asian-inspired recipes using an easy creamy sesame dressing or a light yuzu option with other veggies.
Edible Flowers
variety: Alaska Mix Nasturtium
These delicate florals dress up any dish with color and a bit of spice. I love adding them to salads, but they also look and taste great on a sashimi plate with lemon juice and microgreens.
ʻŌlena (Turmeric)
This powerful medicinal herb is recognized as a canoe crop here in Hawaiʻi and has roots in laʻau lapaʻau for its anti-inflammatory, digestive aid, and immune-boosting properties.
You can throw it in your smoothies or juices; make a tea or latte; shave it into a stir fry, curry, or oatmeal; top on your salads; use to add vibrant flavor and pigment to rice; make a rich South Asian chicken soup — the options are endless!
However you choose to use it, I recommend cracking a little bit of black pepper alongside the ʻōlena as the pairing boosts our bodies’ ability to absorb curcumin, an active ingredient with powerful healing properties. If you’re interested, you can read more about the relationship here.