This note and recipe come from Spring Hill member, Mike McMahon:You can hardly call this a recipe, but I thought it was surprisingly good given how simple it is. This is what we did with the radishes this week and I thought I’d pass it along.
Carrot and Radish Salad 4 medium carrots
6 large radishes
1/4 teaspoon freshly grated lime zest
1 tablespoon fresh lime juice
1 1/2 tablespoons olive oil
Shred carrots with a mandoline or other manual slicer or in a food processor fitted with shredding disk. Julienne radishes. Whisk together zest, juice, oil, and salt and pepper to taste and toss with vegetables.
P.S. A touch of salt really helps the flavors pop.
Sauteed Radishes I found this recipe on the epicurious web site. It gets great reviews – even from folks who don’t like radishes. It includes the greens as well which is nice.
4 bunches radishes with greens attached (2 lb)
(our bunches weigh-in at about ¾ lb – so you could adjust accordingly)
2 1/2 tablespoons unsalted butter
1 teaspoon salt (preferably sea salt)
1 garlic clove, minced
3 tablespoons chopped fresh chives
Cut greens from radishes and coarsely chop. Trim radishes and cut lengthwise into 1/2-inch wedges. Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté radish wedges with salt, stirring, until crisp-tender, about 12 minutes. Transfer to a platter and keep warm, loosely covered. Sauté garlic in remaining tablespoon butter in skillet over moderately high heat, stirring, until fragrant, about 30 seconds. Add greens and sauté, stirring, until wilted, about 1 minute. Return radish wedges to skillet and stir in chives. Serves 4.
Venison (or Beef) Barley Soup with Radish Greens & Scallions This is roughly what the recipe was- I was "winging it" and it turned out really well. Jess Fischer
8 cups water
2 tbsp organic beef boullion paste
2 large carrots, chopped small
3/4 c barley
Chopped greens from a radish bunch, stems removed
4 scallions, chopped
1/2 tsp course salt
1/4 tsp ground pepper
3/4 pound venison, cut into small thin pieces (easy to do when still a little frozen)
Bring the water with boullion to boil, then add the carrots and barley, reduce to a simmer for 30 minutes. Add scallions, radish greens, and venison- simmering for another 20 minutes. Season with pepper. Serves approx. 6.
Please email us your favorite recipes and we’ll pass them along. Thanks.