The Hakura Turnips are a summer variety and have higher water content than other turnips. I describe their taste as bright. You can eat them raw in slices or create a few simple recipes. Dena sent in a turnip salad recipe back in June 2009 that is simple, elegant and includes a few ingredients that you probably have in your refrigerator. I also found a pickled recipe that will work to preserve the turnips for a little longer.
Amy Hetager, CSA Blogger
Asian Turnip Salad
Cut turnips into french fry shapes, chop turnip greens bite size dressing- toasted sesame oil rice, vinegar, tamari and sweetener such as agave (mix all to taste) toss together and marinate for a few hours. Serve with toasted sesame seeds on top.