Harvesting Hakurei Turnips and Head Lettuce
There are two new veggies that are coming soon to the farm stand: Hakurei turnips (pictured above) and head lettuce (pictured below). Hakureis, often referred to as “salad turnips”, can be eaten raw or cooked. They have a crisp and tender texture with a mild sweet flavor. Try adding thinly sliced Hakurei to a salad made with our chopped head lettuce and dill. Or, you can create a simple side dish by braising them in a flavorful stock like in this recipe.
We planted the first spinach of the season (pictured below)! Spinach is a cool season crop due to its ability to withstand temperatures in the upper 20s. It’s also one of the few crops that we grow during this time of the year that is not in the Brassica family. Spinach is a member of the Amaranth family along with Swiss chard, beets, and quinoa. Though it can be enjoyed in its baby stage, we’ll be harvesting it once it has matured a bit more.
It’s always an exciting moment when we plant something for the very first time on the farm. Last week, we planted celery (pictured below)! This will be the first celery grown on the farm so we are looking forward to seeing how it does. Celery is a slow grower so it will be a couple of months before we’re able to make the first harvest. We’ll make sure to keep you updated in the meantime!
In Season at the Farm Stand: Hakurei Turnips, Beets, Salad Radishes, Watermelon Radishes, Broccoli, Cauliflower (limited), Dragon’s Tongue Beans (limited), Scallions, Roselle, Head Lettuce, Bok Choy, Kale, Cabbage, Napa Cabbage, Collard Greens, Salad Mix, Arugula, Sweet Peppers, Eggplant, Cilantro, and Dill.
