Flavor: Crisp, pungent, peppery and mouth watering, radishes are a delicious addition to salads and sandwiches as well as a great snack all by themselves.
Benefits: Radishes are rich in Vitamin C, folic acid, and potassium and are low in calories.
Storage Tips: The leaves cause moisture loss during storage, so it is best to remove tops and store the root and greens separately in the refrigerator.
Cooking and Preparation: Most people are unaware that you can eat both the radish greens as well as the root. Use the greens as you would mustard greens, as they have a similar, but milder flavor. Use the roots, shredded, sliced, diced or shaved raw in salads, on sandwiches or in fresh salsas or relishes.
Salad turnip and radish sandwiches
6 radishes with top greens 6 salad turnips with top greens 8 tbsp. unsalted butter, at room temperature fresh gated zest of one lemon salt to taste
1 loaf fresh crusty bread
Wash the radishes and turnips, remove tops and set aside, and trim off any damaged parts of the root.
Very thinly slice the radishes and turnips one way, and then very thinly slice them crosswise into matchsticks.
Cut the greens into thin strips.
Place the butter, at room temperature, into a small mixing bowl and cream with a wooden spoon.
Grate the zest of one lemon into the bowl and continue working the butter until it is completely smooth and the zest has been incorporated.
Gently stir in the radishes and turnips and season with salt to taste.
Spread over thin slices of crusty bread.
Serve as an appetizer on a warm summer evening or as a light lunch paired with fresh greens.
Spinach Salad with Early Summer Dressing
Time: 15 minutes
1 bunch of First Light spinach 1 cup pea tendrils 1 cup raw shredded beets 1/2 cup shredded radish 1/2 cup toasted walnuts
1 pint strawberries 1/2 cup white wine vinegar 1 tbsp. sunflower oil 1 small shallot, thinly sliced sea salt and black pepper, to taste
Wash and stem spinach leaves. Toss with pea tendrils and distribute evenly into four salad bowls.
Shred beets and radishes and then arrange evenly in salad bowls.
Toast walnuts in a dry pan over medium heat for about 5 minutes, until toasted and deep golden brown. Remove from heat and allow to cool.
Wash, hull and then smash strawberries in a bowl with the back of a wooden spoon. Whisk in vinegar, oil, sliced shallot and seasonings.
Arrange walnuts on salads and allow everyone to help themselves to the Early Summer Dressing.