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The farm grows many different kinds of salad radishes. They come in many shapes, colors and sizes. The smallest salad radishes are the most tender and least fiberous. Fresh radishes are the best! They are juicy with a slight bite to it. The leaves are edible as well and have a radish flavor to them (I usually recommend wilting the greens to smooth out the texture). We differentiate "salad radishes" from "winter radishes" as we recommend preparing them differently.  

QUICK IDEAS: take the greens off (and save for later) and pop those radishes in your mouth...add salt if you like; slice them into a salad; wilt the greens with some olive oil and salt 

Roasted Radishes w/Their Greens & White Wine: serves 4
from Ruffage

2 bunches radishes with bright green leaves
neutral oil
3/4 cup white wine
2 tbsp butter

1) Wash and dry the radishes and greens very well. (The wetter they are, the more they will spit in the pan.) Cut the radishes in half or into wedges.
2) Heat a large frying pan and heat a glug (2 tbsp) of neutral oil over high heat until smoking. Add the cut radishes and a big pinch of salt. Let them brown, undisturbed. When the radishes have a lovely brown crust, stir and let their other sides brown.
3) When both sides are well caramelized, add the wine and let it reduce by half. Add the radish greens and toss to wilt. Add the butter and a big pinch of salt, toss to coat, and serve immediately.

Sauteed Radishes and Sugar Snap Peas with Dill: serves 6
Bon Appetit April 2004

1 tablespoon butter
1 tablespoon olive oil
1/2 cup thinly slices shallots
12 oz sugar snap peas, trimmed and strings removed
2 cups thinly sliced radishes (about 1 large bunch)
1/4 cup orange juice or apple cider
1 teaspoon dill seeds, optional
1 tablespoon chopped fresh dill

1) Melt the butter with oil in a large nonstick skillet over medium heat. 
2) Add shallots and saute until golden, about 5 minutes.
3) Add the sugar snap peas and radishes; saute until crisp-tender, about 5 minutes
4) Add the orange juice or apple cider and dill seeds; stir 1 minute. Season with salt and pepper
5) Stir in the chopped dill. Transfer to a bowl and serve.

Hot Pickled Radishes: Yields 5 pints

10 cups radishes (washed, peeled, sliced into 1/8 inch coins)
15 sprigs of fresh cilantro
5 hot peppers
10 garlic cloves
2 1/2 cups white vinegar
2 1/2 cups water
2 1/2 tablespoons kosher salt
1 tablespoon pickling spices (coriander, mustard, black pepper, cumin, fennel, celery seed)

1) Prepare radish coins. Cut a lengthwise slit into each pepper. Half each garlic clove.
2) Pack radishes, 1 pepper, 2 garlic cloves, and 3 sprigs of cilantro into each pint jar leaving a 1/2 inch headspace.
3) In a medium, non-ionized pot combine water, vinegar, salt, and pickling spices. Bring just to a boil.
4) Pour brine and spices over pickle ingredients, leaving a 1/4 headspace in each jar.
5) Wipe rims, apply lids and rings (finger tight) and process jars in a hot water bath for 12 minutes.
6) Remove jars from canner and let cool on a folded towel for 12-24 hours. Remove rings.
7) Store in a cool, dry place up to 1 year.

Sauteed Radishes with Bacon: Serves 4
From Bon Appetit May 2014

2 oz. chopped bacon
3/4 lb. radishes (halved or quartered, if large)
2 tsp. apple cider vinegar
1/2 tsp. sugar
1/4 cup fresh parsley leaves
salt and pepper

1) Cook bacon in a medium skillet over medium heat until fat is rendered, about 3 minutes. Add radishes and cook, tossing occasionally, until radishes are tender and bacon is crisp, 8-10 minutes. Pour off all but 1 Tbsp. fat.
2) Add vinegar, sugar, parsley, salt and pepper. Toss to combine. 

Bagels with Radishes and Cucumbers

Bagels (1 per person)
Cucumber, thinly sliced
Radishes, thinly sliced
Mild onion, thinly sliced
Cream cheese
Fresh dill

1) Spread cream cheese on toasted bagels.
2) Top with desired combination of toppings.

Radish Salad: Serves 4

2 teaspoons white wine vinegar 
2 teaspoons canola oil or 2 teaspoons corn oil 
1 teaspoon caraway seed 
2 teaspoons chopped fresh oregano (or a little less dried oregano)
1 garlic clove, minced 
1 pinch sugar 
1 pinch salt 
1 pinch pepper 
15 medium radishes sliced thin or shaved 

1) In a small bowl, combine vinegar, oil, caraway, oregano, garlic, sugar, salt and pepper.
2) In a large bowl, toss radishes with vinegar-oil mixture.
3) Cover and refrigerate at least 1 hour before serving.

Radishes with Dukkah
from Bon Appetit May 2009

1/4 cup pistachios
1 Tbsp. pine nuts
1 Tbsp. sesame seeds
1 tsp. coriander seeds
1 tsp. cumin seeds
1 tsp. salt
1/2 tsp. fresh ground pepper
small bunch of french breakfast radishes
small dish of olive oil, for serving

1) Toast pistachios and pine nuts at 350 for 5 minutes. Add sesame seeds, cumin, and coriander seeds and toast until nuts are golden brown and spices are fragrant, about 5 minutes. Let cool.
2) Coarsely grind nuts and spices in a blender or food processor with salt and pepper. 
3) Serve with french breakfast radishes and olive oil for dipping.

Romano Risotto with Radishes: Serves 6 as a main course or 8 as a side
from Gourmet Magazine, 2009

for risotto
6 cups chicken broth
2 cups hot water
3/4 stick unsalted butter, divided
1 medium onion, finelly chopped (1 cup)
3 garlic cloves, finelly chopped
1 lb Arborio rice (2 1/2 cups)
2/3 cup dry white wine
1/2 cup grated Pecorino Romano

for radishes
1 Tablespoon white wine vinegar
1 Tablespoon olive oil
1 lb trimmed radishes, julienned
1 Tablespoon finely chopped chives

Make Risotto
1) Bring broth and water to a simmer in a  3 to 4 quart saucepan.
2) Meanwhile, heat 3 tablespoons butter in a different 4 to 5 quart heavy pot over medium heat until foam subsides, then cook onion, stirring occassionally, until just softened, about 5 minutes.
3) Add garlic and cook, stirring occasionally, until softened 6 to 8 minutes. Stir in rice and cook for 1 minute stirring the whole time. Add wine and cook, stirring until absorbed about 1 minute.
4) Stir 1 cup simmering broth from step 1 into the rice mixture and cook stirring constantly and keeping at a strong simmer, until absorbed.
5) Continue cooking and adding broth, about 1 cup at a time, stirring frequently and letting rice absorb before putting more broth in, until rice is just tender (al dente) and creamy looking, 18 to 22 minutes.
6) Thin with some remaining broth if necessary (you will have some left over). Remove from heat. Stir in cheese, 1 teaspoon salt, 1/2 teaspoon pepper and remaining butter.
1) Whisk together vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Toss in radishes and chives. Serve risotto topped with radishes.

Cinnamon Radish Chips:

10-15 radishes
1 tbs. olive oil
1/2 tbs. honey
1-2 tbs. cinnamon sugar mixture

1)Preheat your oven to 350ºF. Slice the radishes approximately 1/4 inch thick and put them in a microwave safe bowl. When you are done slicing, microwave for about 30 seconds to soften them up. Drain any liquid, and add them to a larger bowl.
2) Add the olive oil, honey, and cinnamon sugar. Mix well to coat all of the radishes. Spread on a baking sheet lined with parchment paper. Make sure they are evenly spread out and not stacked on top of each other.
3) Cook for 15 minutes at 350, then remove the radishes and flip them over. Reduce oven temperature to 225 and bake for another 20 minutes. You will notice they will begin to shrink in size and crisp up, which is a good thing! Remove from the oven, plate and serve.

Radish, Celery, and Apple Salad: Serves 2
from Seven

1 bunch of radishes, sliced thin
1 apple, something crisp and sweet, sliced thin
1 stalk of celery, sliced thin
Handful of flat-leafed parsley, stems removed
Juice from half a lemon
Extra virgin olive oil
Sea salt and freshly-ground black pepper

1) In a medium bowl, toss together the radishes, apple, celery and parsley. 
2) Squeeze a bit of lemon juice, a drizzle of honey, and a larger splash of olive oil over top. 
3) Toss gently until coated; add a sprinkle of sea salt and a good grind of pepper. Toss again and adjust seasoning if you want. 

Roasted Radishes with Balsamic Vinegar: Serves 1-2
from White on Rice Couple

About 10 radishes with tops 
2 tablespoons olive oil
2 teaspoons balsamic vinegar
1/2 teaspoon salt
black pepper to taste

1) Preheat oven to 350 degrees.
2) Wash radishes removing roots and cut off greens (leave them whole and set aside for later); blot radishes dry with paper towel. If radishes are big, cut them in half.
3) In large bowl, combine olive oil, balsamic vinegar and salt and whisk ingredients together. Toss in radishes and greens until everything is coated evenly with oil.
4) Spread out radishes and greens on roasting pan or baking dish. Bake in oven for about 10 minutes or until the greens are crispy. 
6) Remove the greens and continue roasting the radishes for about another 5 minutes or until tender.

Radish-Chive Tea Sandwiches: Makes 16
from Bon Appetit, 2008

1/4 cup (1/2 stick) butter, room temperature
3 tablespoons minced chives, divided
1 tablespoon toasted sesame seeds (to toast them yourself, put them on a pan in the oven for a little bit
3/4 teaspoon ginger, peeled fresh ginger
1/4 teaspoon sesame oil
16 (1/4)inch thick baguette slices
10 radishes, thinly sliced
sea salt to taste

1)Mix butter, 2 tablespoons chives, sesame seeds, ginger, and oil in a small bowl. Season with salt and pepper.
2) Spread butter mixture over each slice. Top with radishes, overlapping slightly.
3) Sprinkle with remaining chives and more salt if desired. 
Salad Radishes