This lovely mild temperatures, combined with nice warm spring rain, plus the two 300 feet double rows we planted, has combined to create a gorgeous crop of lovely spring radishes. Radishes are really best in the spring and fall, cool, wet weather combines to create lovely roots that are juicy, crunchy and neither too hot or too sweet. You can be like farm mom Renee, and "just eat them" or you can be more creative. There are actually, a lot of great things to do with radishes. Lots of folks swear by "radishes and butter" sandwiches. Here are a couple of recipes we found particularly radically radishy...
Roasted Radishes with Soy Sauce and Toasted Sesame Seed(Makes 3-4 servings)
20 medium radishes, trimmed and cut into fourths (any radishes work, mixed colors are pretty!)
1 1/2 T roasted peanut oil
1-2 T soy sauce (I used about 1 1/2 T)
2 green onions (scallions) sliced thin
1 T sesame seeds, toasted in a dry pan
Preheat oven to 425 F. Wash radishes, trim ends, peel if needed, and cut into same size pieces. I cut the white icicle radishes into diagonal pieces, and the red ones into half or fourths, depending on how big they were. Cut green onions into thin slices.
Toss radishes with peanut oil, then roast about 20 minutes, stirring one or two times. When radishes are tender and starting to brown, remove from oven, toss with soy sauce to coat and mix in green onion slices. Put back in oven and roast about 5 minutes more.
During final five minutes roasting time, put the sesame seed in a dry pan and toast over hot stove for about 2 minutes, or until starting to brown. Remove radishes from oven, place in serving bowl and sprinkle with toasted sesame seeds. Serve hot.
Or...have you ever tried pickled radishes?????
QUICK PICKLED RADISHES.
- Rinse radishes and trim off their leafy tops. Holding the stem end, thinly slice radishes with a mandoline or a sharp knife. When you get close to the stem, stop slicing and discard the end. Place radishes in a heatproof, nonreactive bowl, and set in the refrigerator while making the brine.
- Combine red wine vinegar, sugar, water, salt, mustard seed, coriander seed, peppercorns, and bay leaf in a small saucepan and bring to a simmer over medium-high heat. Stir occasionally until sugar is dissolved.
- Remove from heat and let pickling brine cool for about 5 minutes. Remove radishes from the refrigerator and pour brine over them. Let cool at room temperature for 20 minutes; cover and refrigerate. Use to top burgers, sandwiches, or anything else that needs a little tarting up.
* Braising green bunches (with kale, raab and mustards!)
* Mache (just featured in Martha Stewart Living!)
* Head Lettuce - baby butterheads and some gorgeous, getting big, leaf types!
* Radishes! French Breakfast, Cherry Belle, Plum Purple and Zlata types. A rainbow of colors!
From Prairie Bottom Farm -
* Overwintered scallions
* Wild Arugula bunches
* Green and Red spinach
So we hope to see you at market today! Southenders...we know the Bayview Market is open today but due to scheduling conflicts we won't be starting til May 8th. Sorry!
And on a final note, we are planting potatoes at the farm today! If you are interested in helping out, put on your boots and head on down to the farm. 10-4, with a lunch break. 399 S. Ebey Rd in Coupeville.
Thanks for eating local!
Willowood Farm of Ebey's Prairie