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.