Not sure what to do with turnips, but let's fix this radish situation right now.

Radishes are awesome! I like to eat them raw with just a bit of salt, but for a general cooking frame of reference, you can use radishes anywhere you would use a cucumber.

Here's some salads I like to make with radishes:

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    = default radish salad =
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    * radishes (thin round slices)
    * chopped scallions
    * dill (a lot)
    * salt
    * pepper
    * olive oil
    * chopped fresh parsley (optional)

    From here you have a few options:
    1. just add some vinegar and/or a bit of lemon
    2. for a tzatziki-like route, use lemon, garlic and greek yogurt. Cucumbers are totally optional here (the salad becomes more watery).


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    = poor-man's cole slaw =
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    * cole slaw without the mayo
    * add thinly sliced radishes


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    = tomato salad loaded with vegetables =
    =======================================
    * thick sliced tomatoes (1/2 inch cubes or pyramid-like shape)
    * onions
    * sliced cucumbers
    * diced red bell pepper
    * thinly sliced or diced radishes
    * olive oil
    * salt
    * pepper
    * half a dozen kalamata/black olives
    * greek feta sliced into 1 inch cubes
    * chopped fresh parsley (optional)

    Dip sourdough bread into the tomato juice at the bottom to get to heaven.

When in doubt, ferment them! Turnips and radishes both ferment really well. Just make a 2% brine, i.e. weigh the turnips and the water used to cover them, then add 2% of that weight in salt. Put in a clean jar or even a plastic container and check every day. I add some garlic, chili peppers, etc.