Ok, I admit it. I never ate radishes. They were a garnish that I left on the plate. Now I grow them, and what you grow, you eat. Raw they are crunchy, peppery, spicy. Now here is the secret to dial back the intensity: wash, thinly slice them, toss with a bit of my favorite Greek olive oil, sprinkle with a pinch of kosher salt, roast them in a 375 degree oven and what you have is a tender, browned, rich buttery cross between a mushroom and mild onion. They are so delicious you won’t even believe you’ve just eaten a radish. As a bonus they are also a source of anti-oxidants, vitamin A and C, potassium and dietary fiber.
Buy it fresh, keep it local and find it at our market!



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