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
The Daikon Radish is a long, white, slender vegetable that is widely used throughout Asia. The word Daikon comes from two Japanese words: dai (meaning large) and kon (meaning root). This is an extremely versatile vegetable that can be eaten raw in salads or cut into strips or chips for relish trays. It also can be stir-fried, grilled, baked, boiled or broiled. Use the daikon as you would a radish. It may be served raw in salads or grated for use as a condiment (if you don’t have a Japanese-style grater, use a cheese grater and grate just before serving), pickled, or simmered in a soup. They are also preserved by salting as in making sauerkraut. Daikon also is used in soups and simmered dishes.
7 Ways to Enjoy Daikon Radish
Asian-Flavored Beet and Daikon Salad