We grow a couple types of turnips. Early in the spring, early summer and fall we have Hakurei turnips. They started in Asia and are a faster growing, smaller and sweeter turnips than the European purple top turnip most people know.
Hakurei turnips are great in salad, sliced and salted for a half hour, cooked briefly, or added to stir fry. Separate the greens and use them soon - they have even more nutrition than the roots. Although many people add them to salad, I like to add them to a skillet with butter or oil and an onion or green onion tops. today I wilted chopped green onion tops in bacon fat and wilted the chopped turnip tops and finally added Ken's homemade vinegar - any mild vinegar will do. enjoy these tasty members of the brassica or crucifer family.