Spring Radish Salad Here’s a great looking recipe from CSA member, Doris. Thanks for sharing this one! So simple and smart. Chop radishes and parsley, toss with lemon juice and salt and pepper, add olive oil. Feast.
- 1 bunch of red radishes, about 1 1/2 cups finely chopped (choose a variety that suits your taste)
- 1/2 bunch of parsley, about 1/2 cup finely chopped
- 1 Tbsp. fresh squeezed lemon juice
- 1 Tbsp extra virgin olive oil
- 1 pinch of pepper
- 2 pinches of salt
French breakfast radishes with butter and sea salt
Slice radishes (thin slices or just in 1/2 works), smear with butter, sprinkle with sea salt. Eat.
Thai charred bok choy with pickled radish This is a link to the Bok Choy recipe page, featuring an amazing appetizer dish using bok choy and radishes.
Radish top pesto
- 1 bunch of radish leaves
- 1/2 cup hard cheese, pecorino or parmesan
- 1/2 cup nuts, pistachios, almonds, walnuts or pinenuts
- 1 clove garlic
- 2 tablespoons olive oil, plus more to get the consistency you like
- ground chili pepper
Put all the ingredients in a food processor or blender or mini-chopper, and process in short pulses until smooth. You will likely have to scrape down the sides of the bowl once or twice. This produces a thick pesto; add more oil and pulse again to get the consistency you prefer. Taste, adjust the seasoning, and pack into an airtight container. Use within a couple days or pesto freezes well for later.
Storage tip: Remove the greens so they don’t draw moisture away from the roots. Place them in an open container in the fridge with a wet towel on top. Store the greens separately in a plastic bag in the crisper drawer.
Here are some great reasons why you should eat your greens, Don’t toss those radish greens!
Food is our common ground, a universal experience.