Hakurei Turnip on Soba Noodles

I'm generally not a fan of turnip, but I'm crazy about Hakurei turnips. Hakurei are the caviar of the turnip family. They have a tender, almost creamy yet crunchy texture that makes them a joy to snack on raw, straight up out of the ground. They have a gentle taste with only a hint of the robust turnip flavor that many of us find unappealing. In some ways, they are more like a mild radish than a turnip. Best of all, you can eat the whole plant because their leafy green tops are flavorful and full of nutrients. We didn't plant any of our own this year, but one of our neighboring organic farms, Bahner Farm had a gloriously large and plentiful patch and were kind enough to harvest some for me. What a treat!

You're unlikely to find Hakurei turnips in most grocery stores but if you have a CSA share with a local farmer or if you go to a farmer's market, you will probably find them easily. Don't pass them up!!

In this recipe, I've glazed the turnips with a bit of maple syrup and sesame oil and pan-fried them along with some shiitake mushrooms, the two pair very nicely together. I always add some of the finely sliced green turnip tops to this dish, to add flavor, vitamins, and color. Served on a mound of buckwheat soba noodles, this makes a light and healthy summer meal that is quick and easy to prepare. If you're extra brave, you can even try making your own homemade soba noodles! Bon appétit!

Aube is a passionate organic gardener and home cook who likes to share the stories of how food gets to our dinner plates. Her work has been shown on television and at international film festivals. Her web series has been nominated for multiple James Beard Awards for Best Video Webcast (On Location). In 2012, she was the recipient of Saveur Magazine's Best Food Blog award in the video category.