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QUICK IDEAS: eat the radishes raw with a sprinkle of salt; grate radishes with carrots and massage salt into it for a simple salad

Radish Slaw: 

2-3 black Spanish radishes, scrubbed and grated
3 cups finely shredded cabbage
1 cup coarsely grated carrots, any color
1/2 cup thinly sliced green or red onion
2 tablespoons fresh lemon juice
1/2 teaspoon sugar
2 tablespoons olive oil
2 tablespoons finely chopped fresh parsley, cilantro, or mint leaves 

1) In a bowl toss together the radishes, the cabbage, the carrots, the onion, the lemon juice, the sugar, the oil, the herb, and salt and pepper to taste. 

Watermelon Radishes with Burrata

8 oz. burrata or bocconcini (believe me burrata is worth it!)
2 watermelon radishes, thinly sliced
2 tablespoons olive oil
2 teaspoons fresh lemon juice
Kosher salt and freshly ground black pepper
Chopped fresh chives and finely grated lemon zest (for serving)

1) Tear burrata into pieces (or use bocconcini) and place on a platter. Toss radishes with oil and lemon juice; season with salt and pepper. 
2) Arrange radish mixture over cheese and drizzle with any remaining dressing. Top with chives and lemon zest.

Roasted Vegetable Salad: Serves 4 
from Recipes from the Root Cellar
*When roasting it is important to cut the root vegetables in the same size for even cooking. Use 1/2 inch as a guide.

1 large Beet, peeled and diced
2 Carrots, diced
1 Parsnip, diced 
1 Turnip, diced
1 whole garlic head, cloves separated and peeled
2 tablespoons olive oil
4-6 Cups THINLY sliced mixed tender winter greens (cabbage, belgian endive, kale)
Maple-Soy vinaigrette or Molasses-Mustard Vinaigrette (recipes to follow) 
Salt and freshly ground black pepper

Maple Soy Vinaigrette
 2 tablesppons balsamic vinegar
 2 tablespoons maple syrup (Use the real stuff!!)
 2 tablespoons soy sauce
 2 garlic cloves, minced
 1 (1/2 inch) piece fresh ginger, peeled and minced
 3 tablespoons extra virgin olive oil
 Whisk together first ingredients, then drizzle in oil while whisking. Stores up to 1 week.

Molasses-Mustard Vinaigrette
 1/2 cup dark molasses
 1/3 cup dijon mustard
 1tablespoon whole grain mustard
 2 tablespoons apple cider vinegar
 2 tablespoons olive oil
 Whisk all ingredients together. Stores up to 1 week.

1) Preheat oven to 450. Lightly oil a half sheet pan or large shallow roasting pan.
2) Combine the carrots, parsnip, turnip, and garlic in large bowl. Add the olive oil and toss well. Transfer to the pan and arrange in a single layer.
3) Put Beets in that same bowl and toss in remaining oil (add more if needed). Transfer to the pan and arrange in single layer. (I do the beets separate because they may bleed on the other veggies)
4) Roast the vegetable for 35 to 40 minutes, shaking pan occasionally for even cooking, until they are tender and lightly browned (this is key!).
5) Just before serving, toss the greens with about 1/4 cup of the vinaigrette in a large salad bowl. Add the roasted vegetables and another 1/4 cup of the dressing and toss again. Season with salt and pepper. Serve at once, passing the remaining vinaigrette at the table. 

Radish "Browns": 

2-3 black Spanish radishes, or equal amount watermelon radish
1 egg
Parmesan Cheese
Salt and pepper
Olive oil for pan

1) Using a food processor with the grater or the largest holes on a box grater, grate radishes.
2) Mix all ingredients together.
3) Heat pan with olive oil. Make patties with the mixture and cook radish browns until desired color on both sides.

Winter Radishes
The farm refers to two different radishes as "winter radishes" to help differentiate them from the salad radishes that we grow (as they are generally prepared and stored differently). The first of the 2 winter radishes is a Black Radish or a Black Spanish Radish. It is slightly smaller than a baseball with textured black skin and hot-flavored white flesh. The other is a Watermelon Radish or Red Meat Radish as the skin of the radish is greenish and the flesh is red. The watermeln radish has a sweeter taste.