Mizuna, a lettuce similar to arugula (a.k.a., rocket) in appearance, was this week’s surprise. Pleasantly bitter and with a distinct horseradishy flavor, mizuna (Japanese for “water green”) goes great in a mixed-green salad.
Incorrectly identified last week as “white radishes,” Hakurei turnips were another new-to-me ingredient found in this week’s haul. Recommended by One Straw Farm‘s Joan Norman, below is a recipe that features these lovely white turnips.
Roasted Hakurei Turnips with Israeli Couscous Salad
Ready in 30 minutes; makes 3–4 servings
1 bunch hakurei turnips with fresh-looking greens
1 cup Israeli couscous
1 garlic clove, minced
pinch of optional red chili flakes
1/4 cup chopped red onion
juice from half a lemon
4–5 tablespoons extra-virgin olive oil
salt and pepper to taste
- Preheat oven to 425°. Trim radishes from greens leaving a small stub of the stems attached. Wash both well to remove dirt. Halve each turnip, keeping the long tails intact. Finely chop the greens.
- Toss the turnips with 1–2 tablespoons of olive oil, pinches of salt and pepper, and the optional chili flakes. Place flat side-down on a roasting pan. Roast for 5–10 minutes, or just until the bottoms are lightly browned. Toss around in the pan with tongs, and continue roasting another 3–5 minutes. Remove from heat and let cool.
- Meanwhile, bring a pot of 3 cups water to a bowl and add the couscous. Continue to boil for 8–10 minutes until couscous is tender. Drain.
- Heat 1–2 tablespoons of olive oil over medium-high flame and add the garlic. Once fragrant, toss in the leaves and a pinch of salt and pepper. Sautee until just wilted, 1–2 minutes. Transfer to a bowl and let cool.
- Combine the chopped onion with the cooled couscous and greens. Add fresh lemon juice, an extra tablespoon or so of olive oil, and salt and pepper to taste. Serve with the roasted radishes on top.