With the travel, I gave our weekly CSA to good friends down the street. I delighted in their reviews, "The veggies are AWESOME. Simply Amazing," and experienced a hint of jealousy when hearing about sauteed garlic in radish greens. Farm fresh radishes are an absolute favorite of mine. When I first had a farmers market radish, the pungent, crisp morsel so out-shined the supermarket's watery variety that I knew local and in season eating was a must.
On Thursday, I attended the Montauk Farmer's Market and inspired my radish envy, picked up this gorgeous bunch.
My farm share's weekly email shared a quick recipe for roasted radishes. While others at my table loved them, I found them just so-so. The roasting cut out much of that bright spicy flavor, and they almost tasted like slightly spicy small turnips. Not bad, just not as expected. Since half my table enjoyed them (and shared that sentiment unsolicited!), I share the recipe below. I'd love to hear your comments if any of you give this easy recipe a go.
- Preheat the oven to 250°c.
- Trim the radishes well (saving the green tops for a salad or saute if you are so inclined!), leaving about 1/2 inch of stem.
- Rinse the radishes well. For me, this involves a brush or a good finger nail over the particularly earthy spots.
- Place the radishes on a rimmed baking sheet. Drizzle with melted butter and olive oil, and sprinkle with the salt, pepper, and herbs. Toss to coat.
- Roast for 12 to 15 minutes, until the radishes are tender but still slightly crunchy (red radishes will turn pale pink in color, lighter radishes may turn a pale gold). Serve warm or at room temperature.