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 (which are also surprisingly delicious cooked—and yes, their greens are edible). This noodle dish is also a great template: replace the turnips and radishes with any other spring veg-and-green combo.
— Susie Middleton
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