Similar to radish but with a more mild and sweet flavour, this earthy root vegetable is high in vitamin C, potassium and folic acid.  It is great eaten raw in a salad or sautéed as a side. This time of year, I like taking advantage of cooking outdoors whenever possible. This week we had grilled bok choy and Harukei Turnip for dinner. Served with rice and your favourite grilled protein, it's the perfect summer meal.

Inspired by the Oregon Farmer Andrea Bermis from her cooking blog Dishing Up the Dirt, here's how we prepared them:

Weekly Basket #2

  1. Arugula

  2. Bok Choy

  3. Red Vein Spinach

  4. French Breakfast Radish

  5. Snow Peas

  6. Scallions

  7. Harukei Turnip (Salad Turnip)

  8. Cilantro

Featured Item: Harukei Turnip!

The Harvest

June 29, 2017

1 head bok choy 

1 bunch Harukei turnip 

3 Tbsps of soy sauce

2 Tbsps of rice vinegar (white wine vinegar works too)

1 tsp sesame oil

1 tsp minced ginger

Pinch of red pepper flakes

Fresh ground pepper

Chopped cilantro and scallions for garnish

Cut the bok choy lengthwise into quarters. You can trim off some of the larger green leaves at the top to make it easier to handle. Rinse well to remove any dirt trapped between the leaves. Cut the turnip into slices about a 1/4 inch thick. Lay them out on a baking sheet.


Mix soy sauce, vinegar, sesame oil, ginger, red pepper flakes and pepper in a small bowl. Lightly brush with vegetables. 

Lay the bok choy and turnip on a hot grill and cook until slightly charred. About 5 to 8 minutes per side. Using a rack makes them much easier to flip. Any remaining sauce left on the baking sheet can be poured over the vegetables after they're removed from the grill. Top with chopped scallions and cilantro.

Grilled Bok Choy and Harukei Turnip

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