In the late spring these little Japanese turnips are one of the first things we harvest in the Pendle Hill garden. Both the root and leaves can be eaten, and have an amazing flavor. Enjoy the fresh taste of these turnips with this simple recipe:

8 hakurei turnips
2 tablespoons oil
1 pinch of kosher salt
2 tablespoons honey
3 tablespoons balsamic vinegar
1 teaspoon chili flakes (optional)
1 cup water

Wash and cut the tops off the turnips, setting leaves aside. Cut turnips in wedges. Chop leaves. In a hot pan add oil and sauté the turnips until golden brown on medium heat, about 10 minutes, Add the turnip greens and the rest of ingredients and cook for 3 minutes. Put in a serving bowl and enjoy!