Roasted Baby Hakurei Turnips with their Greens

This article was first featured in the Clemson Area Food Exchange newsletter

Baby Hakurei turnips are in full force right now. They are easy to grow and have a shorter window to maturity than a traditional turnip, making them an appealing crop for fall, winter, and spring. They are great as a cover crop, helping loosen and prepare beds for summer crops and recover after them.

If you’re thinking, “I don’t like turnips!” Then you might try these. The roots are smaller, sweeter, and less turnip-y than the average purple topped traditional ones. Because of their shorter growing window, the greens reap the same benefit and are not as bitter and bug infested either!

Roasting the roots, enhances the natural sweetness and worked with the slightly bitter greens, they are truly delicious. This makes an excellent side for supper or a great little farmers lunch. Either way, you should try this super-simple way to introduce tender baby turnips and greens into your repertoire!

2 bunches of baby Hakurei turnips with their greens
2 TB neutral oil
Salt and pepper
½ small onion, sliced or chopped
2 slices thick cut bacon, jowl or fatback chopped into small pieces
1 TB apple cider vinegar or lemon juice

1. Preheat the oven to 425 degrees. 

2. Remove the greens from the roots. Wash roots to remove any dirt and slice greens into ribbons and wash. 

3. Cut turnips in half or fourths if large. On a baking sheet, toss with oil, salt and pepper. Roast in the oven for 15-20 minutes. Remove from heat, set aside. 

4. Meanwhile, in a large skillet over medium heat, add chopped bacon/fatback and render until crispy. Add the onion and cook for about 5 minutes until translucent. Reduce heat to low, add greens to the skillet, stirring until wilted, 2-3 minutes. Season with salt and pepper, add lemon juice or apple cider vinegar. Taste and add more seasonings, as needed. 

5. Serve the roasted turnips over the greens!    

Broccoli Salad with Almonds and Cherries


Broccoli! We have been eating tons of it around here because a certain farm baby LOVES it. She grabs a stalk and sets to munching/sucking on it. I usually dip it in lots of butter for her as she ends up sucking on it more than eating these days, but she used to devour the whole stalk. Maybe she just likes the butter 🙂

When we don’t steam a big batch for her and us, we usually roast it. It’s definitely our favorite way to prepare broccoli. I roast it with salt and crushed red pepper and at the end, I add some minced garlic and a glug of sesame oil. So delicious. But with some fresh, beautiful broccoli, I decided I really needed to showcase the flavor. So I naturally thought a nice, crisp salad recipe would be great.

I went to the pantry and found some dried tart cherries and almonds. Yup. That will definitely work. I whipped up a quick dressing of whole grain mustard, lemon juice, and EVOO. Delish. Hope you enjoy this super simple, delicious recipe next time you find yourself with a head of beautiful broccoli!

photo 2


  • 2-3 heads of broccoli
  • 1/4 cup finely chopped red onion
  • 1 lemon juiced
  • 1 tspn. whole grain dijon mustard
  • S & P
  • 1/4 cup EVOO
  • 1/2 cup almonds, toasted and chopped
  • 1/3 cup dried tart cherries (unsweetened)


  1. Chop broccoli into small, bite-sized pieces. I lightly steamed mine and that was a mistake. Just leave it raw.
  2. In a small bowl, add the chopped onion to the lemon juice and let it sit for 5 minutes or so. This is a great time to roast and chop the almonds.
  3. Whisk the mustard into the lemon juice, season with S & P and slowly drizzle in the EVOO until everything comes together.
  4. Dress broccoli with dressing, add cherries and just over half of the almonds almonds. Toss together. Finish making the rest of your dinner and allow some time for the flavors to marinate. Serve by sprinkling the remainder of the almonds on top.