Japanese turnips are a revelation; crisp and almost sweet, these little spring beauties are nothing like fall globe turnips, and the greens are light and delicious. You can eat Japanese turnips raw or lightly steamed, but they also shine in a stir-fry like this one, paired up with their garden buddy, radishes.
coarsely chopped fresh cilantro
Charlotte Druckman’s Slaw
This slaw makes a cool crunchy contrast to Charlotte Druckman’s warm, cheesy Colombian-style arepas.
