August 6, 2015

Radishes, Three Go-To Recipes


Radishes can be a difficult vegetable if you don't know what to do with them. Often found in salads, radishes are a slightly spicy vegetable with a pleasing crunch. Sometimes the spicy flavor of the radish can be a little overwhelming, so we've come up with three recipes that tone down the overpowering radish flavor.

Open-Faced Radish Sandwiches
Serves a crowd


The crunch of the radishes pairs perfectly with creamy butter in this delicious and pretty appetizer.

1 bunch radishes, ends trimmed (we used watermelon radishes and red radishes)
organic butter, room temperature
1 loaf baguette, sliced diagonally
sea salt, to taste

Using a kitchen mandoline or sharp knife, thinly slice the radishes. Place them in a bowl of cool water and let sit for 10-20 minutes (this takes some of the spicy bite out of the radishes. Soak them shorter or longer depending on your preference). Drain the radishes.

Meanwhile, toast the baguette slices and spread with butter. Sprinkle sea salt over the butter. Layer the slices of radishes over the top and enjoy.

Roasted Radishes with Brown Butter
Serves 4

When roasted, radishes taste similar to roasted cauliflower or a mildly-spiced potato. With brown butter drizzled over the top, how can you go wrong?


2 bunches red radishes, green ends trimmed and reserved (we used red radishes)
1 tablespoon olive oil
2 tablespoons butter
salt, to taste

Preheat the oven to 450 degrees Fahrenheit. Thoroughly rinse the radishes and their green tops. Chop the green part and set aside. Cut off the bottom of the radishes and discard. Slice the radishes vertically in half (from top to bottom instead of around the middle). Place the sliced radishes in a baking pan and pour the tablespoon olive oil over the top. Mix the radishes so the olive oil gets distributed. Season with salt. Roast for 20 minutes or until radishes are golden brown, stirring occasionally.

Melt butter over medium heat in a small saucepan. Swirl the pan so the butter browns, but doesn't burn. Once beginning to brown, remove from heat. Drizzle over the roasted radishes and garnish with the chopped radish greens. Season with salt to taste.

Quick Radish Pickles
Serves a crowd

These easy and quick radish pickles have an amazing flavor and crunch! We love them on tacos, salads and just to snack on.


2 bunches radishes (we used red), ends trimmed and discarded (or composted)
1/2 cup red wine vinegar
1/4 cup sugar
1/4 cup water
2 teaspoons salt
1 teaspoon whole-grain mustard (we used Pantry House, available when you customize your box)
1/2 teaspoon coriander seed
1/4 teaspoon whole black peppercorns

Rinse the radishes. Using a kitchen mandoline or a sharp knife, thinly slice the radishes. Discard the ends. Place the radishes in your pickling container of choice (we used a Weck jar) and refrigerate while you prepare the other ingredients.

In a small saucepan, combine the red wine vinegar, sugar, salt, mustard, coriander seed and peppercorns. Bring to a simmer over medium-high heat, stirring until sugar dissolves. Remove from heat and let cool. Remove the radishes from the fridge and pour the brine over the top. Refrigerate for 20 minutes before digging in. Enjoy immediately, or for up to 2 weeks (the radishes will soak up the pickling flavor the longer they sit).

How To Add Radishes To Your Delivery: CSA members - head on over to our online Farm Stand Market to customize your upcoming delivery. The Market is open from noon on Thursday until 10 am, 2 days before your scheduled delivery day. After you confirm your produce items, click the orange button "Confirm and Continue To Other Farm Products" to add the products to your delivery. 

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