Radishes are one of the first root crops that we will be seeing in our CSA shares. They come in all shapes, sizes and colors. While we usually only think of eating the bulb of the plant, radishes are actually one of those “two for one” vegetables. The young greens can be eaten too! (their flavor is a little peppery)
Store radish bulbs and tops unwashed in separate plastic containers or wrapped separately in paper towels or clothes, in the refrigerator drawer. Greens will last 3-4 days and the bulbs will last about a week.
You can, of course, just enjoy your radishes raw and crunchy, or quick pickled or on bread with butter and salt.
Here are a few other ideas:
Roasted Radishes– uses those greens
Radish Goat Cheese Galette– make them your main dish
Steak Bun– a Vietnamese noodle salad
Pickled Radishes – try them on a burger
[originally seen in the June 8th JustFood newsletter]