This Weeks Featured
Vegetable: Radishes

This week I am so excited about cooking with radishes and experimenting with new ways to prepare snap peas.

Radishes are the gift that keeps on giving. We grow two main types on the farm - D'avignon (French Breakfast) and Eater Egg Radishes.

Both can be used interchangeably, but I do find the Easter Egg radishes to be spicier. Radishes are great for cleansing the kidneys and have been shown to lower blood pressure. I like them for the color and pop they bring to a salad. Many of our market customers love them on fresh baked bread with some butter....

But did you know you can also eat them cooked! I love to steam, roast, sauté or grill my radishes as well.

Here is a quick little recipe inspired from a new cook book I got 'Six Season - A new way with vegetables', by Joshua McFadden.

Roasted Radishes with Brown Butter, Chile and Honey

Olive oil
2 bunches radishes with their washed tops
Chili flakes
2T unsalted butter
2 T red wine vinegar
2 T honey

Heat oven 375.
Add butter to an ovenproof skillet.
Cook radishes cut side down until lightly brown. 3 minutes.
Transfer to oven and roast radishes for about 10 minutes until tender.
Add radish greens and roast until greens are wilted. Another 5 minutes. Take skillet from oven and put on stove. Low heat. Season with salt, pepper and 1/2t chili flakes. Add butter and cook for 2-3 minutes.

Add vinegar to skillet and combine everything. Drizzle honey and stir again. Serve. 

Amber, one of our wonderful volunteers, rinsing radishes harvest from the fields.