Posts

Radishes deserve a place in your heart!

And, not just because they have rad in their name. Don’t roll your eyes at this underrated root!

You can eat the entire vegetable, So, no waste.  Those radish tops? I use them to make pesto!. Also, there are so many varieties of radishes.

This week we’re making this:

Radish and White Onion Slaw

  • 6 cups thinly shaved or sliced radishes
  • ¼ white onion, very thinly sliced
  • Kosher salt
  • ¼ cup seasoned rice vinegar
  • 2 Tbsp. extra-virgin olive oil

Prep:

Step 1

Combine vegetables and onion in a medium bowl; season generously with salt. Let sit until they start to release their water, 8–10 minutes, then begin to massage, gently at first so they don’t break, then harder as they begin to expel their liquid, until softened to about the texture of coleslaw. Pour off all excess liquid and add vinegar and oil; toss to coat. Taste and season with more salt if needed.

Step 2

Do Ahead: Slaw can be made 3 days ahead. Cover and chill.

We love radishes!

So why do we love radishes?
Hmmmm…
Maybe because you can eat everything, including the greens, and do so much with them. Plus, they’re so beautiful too!

This time of year radishes are plentiful from our participating farmers.

So many varieties too:

  • Watermelon Radish. Hardly the prettiest on the outside, But, stunning inside.
  • Sparkler Radish
  • French Breakfast Radish.
  • Daikon White Radish.
  • Malaga Radish.
  • White Hailstone Radish

They’re also rich in minerals such as potassium, phosphorus, magnesium, copper, calcium, iron and manganese. This heavy vitamin and mineral load means that radishes are indicated to combat a number of serious diseases, such as cancer and diabetes, and may also help with minor ailments such as coughs and colds.

We found a great Recipe: (The important stuff.)

We used radishes from Wills Eden Farm and The Moon Farm as well as spring onions and garlic from The Moon Farm. We included the greens too.

Here is a link to the recipe. Enjoy!