The Un-Turnip: The Japanese Salad Turnip

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Japanese salad turnips, also known as Hakurei turnips, are a white, delicately flavored variety of turnips. Hakurei are crisp and delicious raw. In texture and taste they resemble a mild radish. Best of all there is no need to peel or cook. For salads, cut into thin half-moon slices, matchsticks, wedges, or grate. Hakureis cook quickly in stir-fries. Quite a … Read More

Braise the Roof

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Okay Field Gooders, first of all, greens are easy. Braising is our #1 favorite thing to do with them, because it’s simple and it always looks elegant as a side dish to whatever else you’re making. Braise radish and turnip greens, or kale, or bok choy, anything! Here’s how: start by heating oil in a large skillet over medium-high heat. Then, … Read More

Greens Means It’s Spring!

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Springtime is an incredibly cool food season. Firstly, because there’s finally green stuff (woo-woo!), but also because that green stuff grows in some interesting places– such as RAMPS! These are wild leeks that you have to hunt for in the woods. Because they’re such a coveted ingredient, foragers keep their looking places a secret! Pretty intense. Always be sure to wash … Read More

Get Your Greens!

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Last week we really gave you the scoop on what to do with your greens. This week, we realized we didn’t dish on HOW you get your greens. You may have noticed these greens are a little damp in your bag. That’s because farmers harvested the morning of packing!! That morning, the farmer harvests the greens and dunks ’em in … Read More