Posts tagged radishes

Pea and Radish Salad

July 12, 2010 · Filed under Side/Salad, Spring, Summer · Tagged , , ,

Posted by Lisa

Pea and Radish Salad

When I first saw this recipe, I didn’t really appeal to me, but when I got a nice bunch of French breakfast radishes at the market and I wanted to do something different with them, I decided to try it.  I started out with this recipe, by Cathy at Wives with Knives and altered it for what I had on hand.  I wish I had fresh peas on hand because that would have made it spectacular, but even with using frozen peas, it was a cool and tasty salad.  The mint really tastes fantastic with the sweetness of the peas and the little bite of the radishes.

One note, I always make my own mayonnaise with with a combination of coconut oil and olive oil, so if you use a store bought mayonnaise or even a homemade mayonnaise without coconut oil, yours will likely have a creamier texture than mine.  The coconut oil in the mayonnaise sets up a little more firmly when it’s cold.  Though it’s not as beautiful as a creamier mayonnaise, the flavor was still excellent.

Pea and Radish Salad

printable recipe

  • 3 cups frozen peas, thawed (If you have fresh peas, blanch them and use them, the flavor will be even better than frozen peas, of course!)
  • 1 bunch of radishes, thinly sliced
  • 1/2 small spring onion, finely chopped
  • 1 – 2 teaspoons freshly chopped mint leaves
  • 1 – 2 teaspoons freshly chopped chives
  • 1 teaspoon maple syrup
  • 1 tablespoon fresh lemon juice
  • 1/4 -  1/3 cup mayonnaise
  • sea salt and freshly ground pepper, to taste

Place all ingredients in a bowl and mix gently to combine.  Taste and adjust salt and pepper to your preference.

Leave a comment »

Growing Wild Meal Plan: 6/10-6/16

June 13, 2010 · Filed under Meal Planning, Spring · Tagged , , , , , , , , , , ,

Posted by Sheila

Our veggie harvests this week include lettuce, turnips, radishes, green garlic, garlic scapes, green onions, kale, parsley, chard, and kohlrabi.  We also started harvesting some of our lovely dark cornish meat chickens, so that along with our goat meat means we have to purchase less meat.  We buy a little lamb from our friend’s at Bide-a-Wee and until our pigs get processed next week, some pork from Sky Ranch of Yamhill, Oregon.  Here is this week’s meal plan.  The last few weeks–the first few weeks of our market season–were mostly chaotic as our schedules shifted and we all adjusted.  All the progress I had made at planning meals went out the door, but I made one this week, because I have really come to enjoy the ease of once a week shopping and no last minute dinner debacles when I have no idea what to cook.

  • Thursday: Breakfast–Poached eggs with pinto beans & green garlic   Lunch–Chicken stock with polenta, green garlic, and kale         Dinner–Tacos w/ ground lamb, green garlic, and kale w/ radish salsa and chopped lettuce
  • Friday:  Breakfast–Buckwheat pancakes w/ scrambled eggs                  Lunch–Curried lentils with turnip greens and green garlic            Dinner–Slow cooked goat stew w/ sun-dried tomatoes and green garlic, creamy polenta, braised swiss chard and a reduction sauce
  • Saturday:  Breakfast–Egg scramble w/ kale and green onions               Lunch–Chicken liver pate & hummus w/ rye crackers, roasted turnip salad (made like potato salad w/ bacon, green onions, & mayonnaise), lettuce Dinner–Roast chicken with braised turnip greens and green garlic
  • Sunday: Breakfast–Fried eggs and bacon w/ whole green onions        Lunch– Gluten-free pasta w/ leftover goat stew, parsley, and green onion Dinner–Baked beans, Lettuce Salad w/ radishes
  • Monday:Breakfast–Buckwheat pancakes w/ eggs                             Lunch–Pate & white bean dip w/ sunflower seed crackers, kohlrabi slices, lettuce salad w/ radishes                                                                        Dinner–White bean & kale soup w/ garlic scape pesto
  • Tuesday:Breakfast–Scrambled eggs with garlic scape pesto                   Lunch–Leftover soup                                                                               Dinner–Lamb meatballs, white bean dip, roasted turnips, salad
  • Wednesday:  Breakfast–Egg drop soup w/green onions and turnip greens Lunch–Polenta pizza w/ sun-dried tomato & parsley pesto (made with walnuts instead of pine nuts), salad                                                               Dinner–Sprouted lentil and kale patties w/ turnip fries

Leave a comment »

Radish Salsa Fresca

June 1, 2010 · Filed under Side/Salad, Spring, This and That · Tagged , , ,

While we bear through a pretty wet and cool spring here in the Willamette Valley, waiting for both the warm sun to come and stay for good as well as the vegetables such weather brings, we try to stay positive by focusing on things like not having to irrigate yet and the plethora of delicious, well growing spring veggies we get to enjoy.  On our tables, we see sweet, tender lettuces at almost every meal; and either mixed with those lettuces, or used in dishes where they stand on their own, we also see a lot of radishes.  The radish is both highly prized by some–we really can’t bring enough of these to sell at our Thursday Farmer’s Market–and much  maligned by others.  In some ways, they can be so mild flavored, especially when store bought, that aside from their crunch and color, they offer little to the palette.  But when grown well, they have a great flavor that tastes just like spring to us.

We have been out of our summer preserved salsa for about a month or so now, which isn’t too bad considering tomatoes really will be ready in just a couple of months.  We use most of our salsa on morning eggs, but have begun to have tacos a bit more frequently after once again becoming more strict about being gluten free; we use taco night now to replace pizza night.  We don’t mind tacos without salsa, but last week I was in a hurry getting things ready, so our tacos were going to the table with no sauteed onions or dark leafy greens, and I needed something to add to the slow-cooked beans to really make the meal.  I know I have made radish salsas before, but this one was especially good.  I think that I enjoyed it more finely processed in the food processor where normally I hand chop it and make it a bit more chuncky.  It was riduculously easy and fast and really, really delicious with the tacos.  We had the leftovers with fish the next night, it was perfect.  Since I have a glut of radishes over here, I  think I will even make a big batch and ferment it…I am really excited for that.  Either way, fresh is where it is at in spring, and radishes abound.  With dishes like this, waiting for the summer and its fruits doesn’t seem so bad.

Radish Salsa Fresca

  • 1 bunch radishes
  • 1 small spring onion OR 3-4 green onions OR 2 spring green garlic bulbs
  • handful parsley sprigs
  • juice of half a lemon
  • sea or kosher salt to taste
  • pinch cayenne
  • pinch ground coriander

Mix all ingredients in food processor until chopped and blended, but do not over-process as this will release excess liquid from the radishes.  Taste and adjust seasonings if necessary.  Enjoy!

Comments (5) »

Radish Top, Potato & Sunchoke Soup

May 28, 2009 · Filed under Main Dish, Spring · Tagged , , ,

Posted by Lisa
Radish Top, Potato & Sunchoke Soup

Radish Top, Potato & Sunchoke Soup

The Victory Garden Cookbook is a wonderful resource for how to prepare a variety of vegetables.  I like it because it is organized by vegetable, in alphabetical order and each vegetable’s section starts with a history and informational segment on the vegetable followed by how to prepare it and then  some actual recipes (most with some possible variations)  at the latter part of the section.  This book was recommended by a friend and one of the recipes that she specifically recommended was Radish Top Soup.  It is a creamy potato based soup and since I  had some radish tops and some leftover potatoes and sunchokes from previous weeks’ shares hanging out in my refrigerator, I decided to alter the recipe to accomodate what I had on hand.  The resulting soup was very tasty.  The radish tops are very mild and they add pretty green specks to the creamy soup.  My family liked the contrast between the starchy flavor of the potatoes and the sweeter flavor of the sunchokes.  It was a hit and the whole pot was finished in one meal.  I served it with some grilled ham and cheese sandwiches to round out the meal.

Radish Top, Potato & Sunchoke Soup

adapted from The Victory Garden Cookbook

  • 4 tablespoons butter
  • 1/2 cup chopped onions
  • 5 cups assortment of potatoes and/or sunchokes, chopped in 1/2″ pieces
  • tops from one bunch of radishes, roughly chopped
  • 6-7 cups of liquid (water or stock), enough to cover vegetables
  • sea salt
  • 1/2 cup heavy cream or half and half
  • freshly ground pepper

Melt butter in a soup pot.  Add onions and cook until golden, about 5 minutes.  Stir in chopped potatoes and sunchokes.  Cook for 5 minutes.  Add chopped radish tops and cook until wilted.  Pour water or stock in to cover the vegetables.  Season with salt and pepper.  Simmer until potatoes and sunchokes are tender.  Remove from heat and stir in cream or half and half and adjust seasonings.  Serve hot.

Leave a comment »

Spring Radishes and Salad Turnips Sauteed

May 27, 2009 · Filed under Side/Salad, Spring, This and That · Tagged , ,

tunrips and radishes

Radishes are a given in spring, and if you are getting produce from local farmers, you are likely to begin seeing salad turnips in your CSA share or at farmer’s market right about now too.  Unlike the more common fall and winter purple top turnip which works its way into those cold weather roasted root vegetable dishes, salad turnips grow quickly and are sweet and tender.  After months of vegetables that are more often than not served cooked rather than fresh, spring’s first radishes and these lovely salad turnips are hard not to simply eat off the greens in the case of radishes, sliced like apple in the case of the turnips.

But maybe you don’t care for that bit of spice a fresh radish wields or you want to make the most of those sugars encircled in those sweet round turnips.  There is a simple and delicious solution to either of these dilemmas.  A quick saute of either of these spring roots or both combined softens their crunch just a bit, dissapaits the heat from the radishes, and allows for those sweet turnip sugars to caramelize, making for a great side dish or stir-fry starter.   Just start with some green garlic, garlic scapes, or storage allium and saute until translucent, add these spring eats and continue to saute until  you see the sugars from the roots begin to turn a lovely golden brown.

my children's plate Quick Post CSA harvest day dinner:

plum purple and cherry belle radishes sautéed with turnips

with chicken and hummus, salad w/ balsamic vinegar

Comments (1) »

Follow

Get every new post delivered to your Inbox.