Sure, you can simply munch on radishes raw or slice and toss with your lettuce salads (and they taste amazing these ways this time of year)….but if you’re looking for some adventurous ways to prepare your Groundswell radishes this year, click on some of the links below. The possibilities really are endless!
Braise them (I have used Bacon instead of salt pork and had great results)
Glaze them (sub honey or maple syrup for great results!)
Roast them with thyme
Grill some steak and make a radish relish
Slice, Soak and Serve with Chive Butter Seriously, this so simple and wonderful that I’m linking you to the blog post from last year for this recipe.
Grate and throw in your coleslaw for a little extra kick later in the season as cabbage becomes available.
Who doesn’t love fritters?!
Use up some of this weeks kohlrabi and try this recipe if you are a blue cheese fan.
SAVE THE GREENS, cut them off within a day or two of getting your radish bunch and prepare them soon. Use them as you would any other cooking greens. For example:
Looking for a spicy side? Try this Spicy Radish Leaf Furikake
Use radish tops in your next Saturday morning omelette (sub spinach in other favorite recipes).
Add the greens to your smoothies.
See picture below for a snack or appetizer idea: cracker of flatbread topped with your favorite cheese (I used white cheddar) melt under broiler for a minute until melted. Top with a little kosher salt, radish slices and mixed greens tossed in vinaigrette.
Another quick idea: Toast a bagel with Harvest Cream Cheese and top with sliced radishes and other veggies as they come available throughout the CSA season.
Still not completely excited and inspired to dive into those beautiful radishes in your fridge? Check out more ideas on Groundswell Cooking Radish Pinterest Pinboard!