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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.

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