Harvest Two – June 26, 2019 – CSA Veggie Harvest

in your crate

Hakurei Turnips ((all white) see below)

garlic scapes

salad mix

 chinese cabbage

 radish (mostly red today)

bunched kale

head lettuce

full share only : broccoli raab 

*many of the veggies are hyperlinked, click on them for pictures, usage, storage, and/or recipes



Hakurei Turnips

* No need to peel the Hakurei Turnip.

*These are a Salad Turnip, lending themselves well to eating raw. They can also be eaten sauteed, roasted, or even pickled!

Like all turnips, the Hakurei, or Tokyo, turnip is a member of the Brassica family. This Japanese variety is sometimes referred to as a salad turnip, due to its crisp, delicious raw flavor.  Unlike other turnip varieties, hakurei do not need to be cooked.  They have an even-textured density and the flavor pairs well with a variety of different food items.  Eat them raw (just whole, or chopped/grated in salads), make a quick pickle, or cook with their greens to enhance their natural sweetness. (from nesfp).


Hakurei / Japanese Turnips

At the link above there’s some good info about the Hakurei / Japanese / Salad Turnip. Serve them raw, sauteed, roasted, or pickled. Versatile.


Roasted Hakurei Turnips


This week’s harvest continues to be heavy on the leafy greens, the base of your salad fixings. Enjoy! We did add hakurei turnips and chinese cabbage, and your kale is now bunched.

In the spring we keep our eyes peeled for dandelions (btw: in 2019 I noticed our first open-area dandelion on May 3rd). This year I’ve been scratching my head some regarding hardneck garlic. There can obviously be differences in garlic varieties, time of planting, use of different types of mulch, depth of mulch, soils, fertility, watering, etc, etc, etc, ad nauseum. But garlic might be one of the garden crops most like dandelions, a bit of a canary in the coal mine.

Here in the north, garlic is most often planted in the fall, from the first frost date until November even. The intent is to establish good root growth but no top growth before the onset of heavy winter and frozen soils. Garlic may then spend 10 months or so in the ground!

So what dawned on me this season is that all that time in the ground may be somewhat of an equalizer or moderator of variations, and that maybe it can be a crop that lends itself to comparison across farms. I’m seeing and hearing about sizable scapes at least one week before we had them. These growers are just 15-30 miles south of us. Why the difference in timing? That’s my question.

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