What do you have in mind when you think of fall produce? Pumpkins, squashes, apples… That was my original thought, too, and I was a bit discouraged to go to farmers market— at first. Not that I dislike those produce I mentioned; in fact, I do have the recipes line-up from them. However, the thought that I would have to ‘play’ with expected fall produce ONLY pushed me to boredom. Luckily, it wasn’t long until I found awesome produce in the market, such as Hinona Kabu. Hinona Kabu is a Japanese turnip that tastes like turnip with a kiss of spicy radish flavour. If you live in San Francisco, you can find Hinona Kabu here or here from Marin Roots Farms; if you can’t find them in your local farmers market, you can contact Marin Roots Farms to see whether they do business online.* see note
Anyway, you can use Hinona Kabu in any recipe you do radish. This Japanese turnip is also known as, ‘Turnip of the Sun,’ and often made into Japanese-style pickle as I do here in this post. Once pickled, the color turns into ‘cherry blossom color’ that’s almost too beautiful to eat. And of course, you can eat them raw or roasted as well.
Well, fall season is fun after all.
Until next time, どうぞめしあがれ (enjoy your meal)
Note: This is NOT an affiliated post. I have shopped at Marin Roots Farms’ booth very often for years, and the farm does indeed have fantastic produce. I can attest to that. 🙂
- Hinona Kabu turnip (Japanese Turnip), cleaned & sliced
- 1/4 cup rice vinegar
- 1 teaspoon sea salt
- 2 cups brown rice vinegar
- 1 cup sugar
- sterilized jar (s)
- To sterilize jars, submerge the jars & lids in the boiling water for 3 minutes. Drain on a wire rack until needed.
- Heat all vinegars and sugar in a saucepan over medium heat. Stir often until sugar has dissolved; add 1 teaspoon salt and let cool for 10 minutes
- Add Hinona Kabu in sterilized jars and pour over pickling juice. Keep them refrigerated for 7 days before using.
- 1 lb. fresh strawberry, hulled & quartered
- 1 cup sugar
- 1/2 cup balsamic vinegar
- 1/2 cup champagne vinegar
- olive oil
- salt & pepper
- Hinona Kabu turnip
- Any veggie to make your salad
- Combine strawberry and sugar in the bowl, cover it and let it macerate overnight. Strain to a clean bowl and discard the solids.
- Adding all vinegars, and pour the mixture into the sterilised jar. Keep it in the refrigerator for at least a week before using it.
- To make a dressing: combine one part strawberry shrub with an equal part olive oil. Drizzle with salt & pepper. Taste and adjust for your liking. Whisk to combine before pouring into salad.
- Roast hinona kabu turnip in preheated 350F oven for 15 minutes, then cut in small pieces. Add in a salad bowl along with any veggie of your choice and drizzle with strawberry shrub dressing. Enjoy.
- Note: You can enjoy the rest of shrub with sparkling water, sparkling wine, vodka, or even sake. Mix & taste. Adjust to your liking.
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