First, those turnips. Pickle them. Yes, everybody’s pickling and maybe you’re over it, but this nice recipe was demonstrated by Nick Leahy of Saltyard at the Peachtree Road Farmers Market and it’s really lovely. You could pickle your radishes, too. I love these slices in sandwiches. Crazy about them. When hakurei turnips get this big, that’s a perfect use.
Or just braise them in a little broth, maybe with some soy sauce? Ian Winslade of Morningside Kitchen did a demo doing that at the Morningside market last year. They were yummy. Add a little honey if the turnips seem at all bitter to you.
Your turnips, sliced 1/8-inch thick 1/2 cup red wine vinegar 1 tablespoon granulated sugar 1 tablespoon honey 1 1/2 teaspoons salt 1/2 teaspoon paprika Dried red pepper flakes, as much or as little as you like
Put the turnips in a jar just big enough to hold them.
Whisk the vinegar, sugar, honey, salt and paprika together. Then add the pepper flakes. Taste to be sure you like the balance of sweet and tart and adjust accordingly. Pour it over the turnips. Let them sit at least an hour before serving, or refrigerate and let them get more and more pickled.