Spinach and radishes

I believe the only way I have ever eaten a radish is raw on a salad, but your post in the buffet and your other post in this forum have really peaked my interest as a possible planting for next fall. I am hoping that you might take some time to answer my below questions and BTW, the pictures are FANTASTIC!!!

1. What type of radishes are you growing?
2. Did you start from seed and when did you plant?
3. Do you primarily use them for roasting, raw, or other?
a. I've read that roasting takes some of the peppery (if that is a word) taste out and they become more sweet.

The varieties are, watermelon and French breakfast.
Started from seed. Planted towards the end of October.
We eat some raw, on salads, but primarily been roasting them.
And yes roasting totally changes the flavor and does eliminate the bite and gives them a slight sweetness.

Turnip roots are the same. I don't roast them, but slice them 1/4" thick and sautee in olive oil. They're amazing. I've never been able to eat stewed turnips.

Thank you for the feedback - I will be ordering some seeds for next Fall. We didn't do anything this Fall in the raised beds (I needed to rearrange them - which I finished last weekend), but am putting together a list for next Fall. I was going to focus on collards, lettuce, and spinach - but, you have convinced me to try some radishes. I've done some research, but I always trust and appreciate other's experiences.

We don't have a big raised bed garden area - (4) 4'x10' beds with a few large planters that we have exclusively used for either tomatoes or peppers.

When I was MUCH younger - I spent many a day eating salted raw turnips with my grandpa. I honestly can't say that I loved them (it's been so long ago that I just don't remember), but he would peel them with his old yellow Case knife, cut them into slices, salt them and hand me the slices. We'd sit for hours in those old metal chairs, he'd mostly just listen to me telling him about whatever was on my mind - but I can say, I cherish those times. My grandpa was German and I have no idea what he meant by this, but if he thought I was exaggerating my story (which I probably was most of the time ) he'd call me a "windjammer". I've never heard anyone use that term besides my grandpa.

As for how we use the root - when we are making turnip greens, I typically cut them into small cubes and saute them with bacon ends for turnip greens. I think the bacon mostly masks the taste of the turnips.