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Radishes

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.

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.