Yukina

Yukina is a leafy vegetable that dates back to the governor of Yonezawa (Japan), Uesugi Yozan (1751-1822), who was responsible for the subsequent diffusion of the vegetable. Yozan brought several vegetable varieties to Yonezawa from Niigata, and today’s Yukina is a result of a selection of these.

Yukina belongs to the Kabuna species (Brassica rapa L.) of native Japanese turnips. It is one of the few vegetables that used to be cultivated in the old New Year period because it can be grown in the snow, extending the stem and leaves above the snow. The most commonly used recipe was “Fusube zuke”, in which the turnip was boiled and then preserved in salt.

Cooking

Yukina has a pleasant, sweet flavor especially if eaten raw. It can be used in salads or Miso soup or as Ohitashi (boiled and cooled), sautéed, or as Nabemono (boiled with other ingredients). Saute, steam,or stir-fry for healthy, delicious greens.

Did you know?

Farmers in 2002 earned their lowest real net cash income since 1940. Meanwhile corporate agribusiness profits have nearly doubled since 1990.

Quotes

"I believe that the great Creator has put ores and oil on this earth to give us a breathing spell. As we exhaust them, we must be prepared to fall back on our farms, which is God's true storehouse and can never be exhausted. We can learn to synthesize material for every human need from things that grow."
~George Washington Carver

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      • Here's a sample box from October!
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      • Celeriac
      • Onions
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      • Beets
      • Cabbage
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    Where We Are

    Spring is Coming!
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      Boulder Farmers Market re-opens Saturdays on April 2 from 8-2 and Wednesdays on May 4 from 4-8

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