Radishes

From our Groundswell Community Farm Cookbook:

Radishes grow rather spicy in our rich soil by the second week of harvest. If you like them mild, try to get them when we start picking a new patch. If you are adverse to the spiciness of radishes, cook them as you would potatoes in a soup, stir-fry or stew. Store them by cutting off the tops about . inch above the root and keep in a sealed container or bag in the fridge.

Nutrients: Raw, 10 medium, .” to 1” diameter– 8 calories, 1.6 g carbs, 13 mg Vitamin C, 1 IU Vitamin A, 13 mg Calcium, 6.5 mg Magnesium, 6 mg Sodium, 161 mg Potassium.

Radical Radish Ideas
— From Asparagus to Zucchini, 3rd edition
–Stir-fry sliced radishes of any kind with fresh peas, garlic and ginger.
— Add chopped radish greens to stir-fries.
— Sauté quartered radishes with orange zest and minced ginger root.
— Use sliced daikon radishes as “crackers” and top them with herbed cream cheese and
smoked fish.
— Add chopped radishes to potato salad for a peppery crunch.
— Add thin-sliced radishes to a ham sandwich (or top a veggie burger!)
 
Grandma Kerestes’ Creamed Radishes
From One United Harvest: “This recipe make radishes so good even the kids will eat them!”
 
4 T. butter
4 T. flour
1 Cup milk
1 large bunch of radishes (sliced)
 
1. Melt butter in saucepan over a low heat. Stir in flour. Cook over a medium heat
until mixture is smooth and bubbly. Remove from heat. Gradually stir in milk.
Heat mixture to a boil, stirring constantly. Add salt and pepper to taste. Boil and
stir one minute.
2. Meanwhile, steam sliced radishes to desired firmness (approximately 5 minutes).
Fold sauce into steamed radishes after draining any excess water.
Note: steaming radishes takes away any bitterness or heat leaving a sweet vegetable!
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