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I think it's time to re-introduce our Hakurei salad turnips to the people! Yes! To you, our people! Beautiful salad turnips will be gracing the harvest bag on Friday, and I hope you take advantage of this easy access to try them, if you haven't already. These relatively petite turnips can be classed, along with so many of our other veggies, as part of the Brassica family - which just means that they have a lot of nutritional goodness to share with you. Hakurei - aka Tokyo - turnips were bred in post WWII Japan in response to national food shortages. These small salad turnips mature much faster than traditional turnips - typically in 35-40 days - and unlike their larger cousins, have no bitter flavor. Turnip plants, it turns out, are also quite tolerant of suboptimal soil. Tasty plants that will grow anywhere - and quickly? Those sound like great assets when trying to optimize production from farm fields! Salad turnips are smooth-skinned, crisp, and juicy with a mild, sweet flavor. They are adorned with lightly-spiced green tops. Both greens and root are great raw in salads. But they are also outstanding sauteed in butter, with salt and pepper! Indeed the Japanese created a real winner, and not surprisingly these little turnips have long since spread across the globe - right to a town called Arroyo Grande. Get your salad turnips here! Need a recipe? Check out our Recipes section below for options.
You'll find plenty of arugula at the farm these days. Its spicy flavor is great mixed with other greens or all on its own paired with a honey dijon vinaigrette. I love to mix roasted beets and avocado into my arugula salad. Beets are also plentiful! Radishes, salad turnips, and snap peas are more great salad additions. Folks, we are now officially out of potatoes until our Great Potato Harvest - coming in late June to early July. I know! Tragedy! What to do? Perhaps try a winter squash to round out your carbs! We still have Kabocha and Delicata squash on our dedicated squash table. Strawberries continue to be our fruit headliner. We also will have blueberries for as long as they last. The last of the navel harvest is in, and we have them! The last of Encino Grande's satsuma mandarins will also be available as long as they hold out. Time is fleeting! Spend more of it at the farm! ;-)
On second thought, spend more time with your mother! Especially this weekend. We'll have loads of Mother's Day bouquets and flower bunches to help make the day special - and beautifully floral!
- Eileen
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Friday, May 9, 2025 Harvest Bag
all for $20
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Romaine Lettuce
Spinach (see recipes)
Salad Turnips (see recipes)
Sugar Snap Peas
Carrots (see recipes)
Baby Broccoli
Asparagus
2 Baskets of Strawberries
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VENDORS THIS FRIDAY
- Little Red Hen Bread
- Tiber Canyon Olive Oil
VENDORS THIS SATURDAY
- Bread Bike Pastries and Bread
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The Farm Stand Table (should have...)
| | Grown on our farm using organic practices and no pesticides: | | |
radishes | fava beans | carrots | scallions | salad turnips
asparagus | artichokes | green and red cabbage | bok choy
green 'Winter Sweet' kabocha squash | delicata squash
sugar snap peas | leeks | cauliflower | baby broccoli
salad mix | red and green salanova lettuce | spinach
romaine lettuce | red butter lettuce | dandelion greens | collard greens
kale | endive | mustard greens | arugula
red and Chioggia beets | fennel
cilantro | flat-leaf parsley | rosemary | dill | thyme | mint | chives | sage
tarragon | chicken eggs (limited) | essential oils | sage bundles
ranunculus, godetia, sunflower, and sweet pea flower bunches
farm merch: market bags | aprons | t-shirts | baseball hats
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| | From our partner growers using pesticide-free and/or organic practices: | | |
blueberries | tangelos
pomelos | Tahoe gold mandarins | cara cara oranges | Ojai pixie tangerines
Fuji and pink lady apples | navel oranges | satsuma mandarins | murcott tangerines
gold nugget mandarins | mello gold and ruby star grapefruit | lemons
'Sir Prize' avocados | Hass avocados | Medjool dates | canned Alaskan salmon
local honey | bee pollen | garlic | stone-milled flours | onions
Paso almond brittle | Bread Bike granola (Saturday)
duck eggs | sunflower microgreens
vegetable and herb starts from Growing Grounds Farm
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Ginger Miso Soup with Soba & Turnips
serves 2-4
Ingredients
For the dashi:
- a piece of dried kombu, about 2x3 inches
- 4 cups water
For the soup:
- 4 cups dashi
- 3 to 4 tablespoons white miso paste
- 1 teaspoon grated ginger
- ¼ cup chopped scallions
- ½ cup sliced shiitake mushrooms
- 4 Tokyo turnips, quartered
- ½ chopped carrots
- ½ cup firm tofu cubes
- 4 ounces cooked soba noodles (optional)
- 1 cup chopped turnip greens (optional)
- A few teaspoons soy sauce or tamari
Directions
- Make the dashi: Gently rinse the kombu piece. Place it in a medium pot with 4 cups water and gently simmer for 10 minutes. Don’t let it boil, or the kombu flavor will turn bitter. Once the kombu piece is soft, remove it and bring the water to a boil for just a few minutes.
- Reduce the heat again and add 1 cup more water. In a small bowl, stir the miso paste together with some of the hot dashi water (until it’s not clumpy), then stir to incorporate it into the soup broth.
- Add the ginger, scallions and shiitakes, turnips, and carrots and simmer on low until the turnips are soft and fork-tender (about 35-40 minutes). Note: If your soup is too thick, add 1-2 cups more water until it is a thinner consistency.
- Add the tofu and cooked soba noodles. Then taste and adjust seasonings, adding a few teaspoons of soy sauce if you like.
Thanks to https://www.loveandlemons.com
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Stir-Fried Turnips with Greens
serves 3-4
Ingredients
- 3/4 cup fresh orange juice
- 2 Tbsp soy sauce
- 3 medium scallions, white and light green parts, minced
- 4 medium garlic cloves, minced
- 1 Tbsp minced ginger root
- 1/2 tsp hot red pepper flakes
- 1 Tbsp plus 1 tsp roasted peanut oil
- 2 bunches small turnips, cut in half or quartered, depending on size
- 5 cups packed stemmed small tender greens (turnip greens, spinach, arugula, etc.)
Directions
- Combine the orange juice and soy sauce in a small bowl or measuring cup. Place the scallions, garlic, ginger, and pepper flakes in another small bowl.
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat until shimmering. Add the turnips and stir-fry until lightly browned, 5 to 7 minutes.
- Clear the center of the pan and spread the garlic mixture out over the empty spot in the pan. Drizzle the remaining 1 teaspoon oil over the aromatics and cook until fragrant, about 1 minute. Stir the aromatics into the turnips to combine.
- Add the orange juice mixture to the pan, cover, and cook, stirring once or twice, until the turnips are creamy and tender and the liquid has reduced to a few tablespoons, 2 to 3 minutes. Add the greens, cover, and cook just until wilted, about 1 minute. (If the contents of the pan are too soupy, simmer with the cover off to reduce the liquid to a sauce consistency.) Serve immediately.
Thanks to A Year in a Vegetarian Kitchen
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Sautéed Japanese (Hakurei) Turnips With Greens Recipe
serves 4
Ingredients
- Kosher salt
- 1 1/2 pounds (675 g) Japanese (Hakurei) baby turnips, with green tops
- 3 tablespoons (45 ml) extra-virgin olive oil, plus more for drizzling
- Freshly ground black pepper
Directions
- Bring a medium pot of salted water to a boil. Meanwhile, cut greens from turnip bulbs, leaving a small portion of stem (less than 1/2 inch) attached to each bulb. Wash leafy greens and turnips well of any sand. Peel turnips. (You can also leave the turnip skin on, as it's edible, in which case, just wash and scrub them extra well.) Slice each turnip pole to pole into 4 to 6 wedges of 1/2 inch thick each.
- Add leafy greens to boiling water and cook just until tender, 1 to 2 minutes. Using tongs or a spider, transfer greens to cold water to chill, then drain, squeeze out excess water, and chop into small pieces.
- Heat oil in a cast iron, carbon steel, or stainless steel skillet over high heat, just until the first wisps of smoke appear. Add turnip wedges, season with salt and pepper, and cook, stirring and tossing occasionally, until well browned in spots, about 3 minutes; lower heat if turnips threaten to burn.
- Add chopped greens and toss to combine, cooking just until greens are warmed through, about 1 minute longer. Drizzle with fresh oil, season with salt and pepper, and serve.
Thanks to https://www.seriouseats.com
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Stand Hours
OPEN RAIN/SHINE, YEAR ROUND
(may close due to high winds or flooding)
Tuesdays & Fridays: noon to 5 pm
Saturdays: 10 am to 3 pm
FARM STAND LOCATION:
1075 "The Pike" in Arroyo Grande.
We are located on the south side of The Pike,
between Halcyon Road and Elm Street.
write an email to us at
halcyonfarmsag@gmail.com
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Grab and Go Harvest Bags
AVAILABLE TUESDAYS AND FRIDAYS ONLY
NO RESERVATION OR SUBSCRIPTION NECESSARY. $20 per bag.
We continue to have a table set up adjacent to our parking lot with the Harvest Bags and the white mail box where you can put your payment ($20/ bag). We accept cash, checks, and Venmo at the table. Or, you can come into the farm stand to pay by EBT or credit card.
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Growing vegetables, fruits and fresh cut flowers for our community using organic farming practices and no pesticides. | | | | |
