The turnips we have this week are a variety call gilfeather which was originally bread by crossing a turnip with a rutabage. Later in the year we will get salad turnips, also called Japanese turnips. Salad turnips are harvested early in the growing season, resulting in a small tender turnip with a mild, sweet flavor. They differ from purple top turnips which stay in the ground longer and get stronger in flavor as they grown. While you generally want to cook purple top turnips, salad turnips are very versatile and can be eaten raw or cooked.
Remove the greens (if they have them) immediately and store in the refrigerator in a plastic bag. Don’t throw away the greens though, they can be sautéed right along with the bulbs or used as you would spinach or other greens. Turnips will last in the fridge for at least two weeks, but we recommend that you use them sooner to avoid bitter flavors.
I generally don't peel turnips, but if you don't like the tougher skin or they are extra dirty you may want to peel them. If not, you can just scrub away any remaining dirt and chop them up.
6 Ways to Enjoy Turnips