Braised Turnips and Radishes

Serves 3 or 4
1 pound (total) turnips and radishes
Salt
2 tablespoons butter or flavorful oil, like olive or peanut
Peel vegetables, or not; quarter turnips if necessary to make them about same size as radishes. Put in saucepan with pinch of salt, butter or oil, and water to come up about halfway to their height. Cover and turn heat to medium-high. Simmer until vegetables are just about tender, 10 to 20 minutes. Uncover and continue to cook until vegetables are shiny and glazed with their juices. Add more salt if necessary and serve hot.
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Spring Roasted Corn Salad with Avocados, Radishes, and Tomatoes

Serves 1, can be multiplied

1 ear of corn, husked
6-8 grape tomatoes, halved
3-5 radishes, quartered
1/2 avocado, diced
1 scallion, sliced
2 tablespoons basil, chiffonade

Dressing
olive oil, to taste
lime juice, to taste
cayenne, salt and pepper, to taste

Char corn over medium heat, turning frequently until it's evenly cooked. Cut the kernels off the cob and add to a salad bowl. Fold in the rest of the ingredients. Whisk together dressing, taste, and mix with the salad. Eat this right away. If you are enjoying the salad for lunch, it might be substantial enough on its own. For dinner, pair it up with grilled chicken, shrimp, or fish. Or simply with a charred piece of bread.

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Roasted Beet and Radish Salad with Pistachios, Smoked Trout, & Creamy Dill Vinaigrette

8 oz mixed baby lettuces, washed and spun dry
1 bunch radishes, washed and sliced thin
2-3 spring onions, sliced thin
4-6 beets, roasted, peeled and cut into quarers
4 Tbs. pistachios, toasted
1/4 c. white wine vinegar
3/4 c. olive oil
2 Tbs. minced dill
3 Tbs. creme fraiche or Mexican crema
1 smoked trout, removed from skin & bones, flaked
Place vinegar in a small bowl and slowly drizzle in olive oil, whisking constantly. Season with salt and pepper and whisk in dill. Toss lettuces with vinaigrette, reserving 1/3 in bowl. Arrange greens on serving bowls and place beets, onion and radishes on top. Whisk creme fraiche or crema into remaining vinaigrette and place a dollop on top of each salad. Top with smoked trout and pistachios and serve.

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French Breakfast Radishes Sauteed in Butter

Butter
Olive oil
1 bunch of French breakfast radishes, trimmed and halved lengthwise
Salt
Chives
In a skillet large enough to accommodate all the radishes, melt a big knob of butter with a little bit of olive oil. When the butter begins to foam, add the radishes. Season them with salt and sauté them until the radishes lose their opacity and they all begin to turn translucent. Transfer the radishes to a serving dish and snip fresh chives over them before serving.
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Sauteed Radishes with Thyme-Garlic Bread

Serves 4
For radishes:
8 French breakfast radishes, scrubbed clean, greens removed (but save those greens for another recipe!)
2 Tablespoons (or more) unsalted butter
Salt
For bread:
1/2 French baguette (about 8 oz of bread), sliced into 1″ thick slices
1/4 cup extra virgin olive oil
2 cloves of garlic, finely minced + 1/2 teaspoon salt OR 3/4 teaspoon garlic-salt
1 heaping Tablespoon of fresh thyme, chopped OR 1 heaping teaspoon dried thyme
Preheat oven to 350° F. Mix olive oil, garlic, salt, and thyme in a small bowl until blended. Lightly brush both sides of each bread slice with the oil mixture. Loosely arrange slices together as if reconstructing the loaf of bread, then wrap in aluminum foil. Bake in oven for about 10 minutes or until nicely toasted. Heat butter over low-medium heat in a large frying or sauté pan. Trim off any remaining stems from the tops of the radishes, as well as the white stringy root at the bottom. Slice each radish lengthwise. When butter has melted, add the sliced radishes to the pan.  Sauté until the radishes begin to soften slightly and color becomes less opaque, about 4 minutes. Flip the radishes and sauté for another few minutes, adding more butter if needed.  When the radishes are warm and soft (yet still firm), sprinkle lightly with salt and remove from heat. Serve radishes with thyme-garlic bread.  If you like, drizzle any extra butter left in the pan over the radishes.  Enjoy warm.
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julia child's soufflé au fromage: local dairy & spring asparagus salad

Spring Asparagus Salad

with Creamy Raw Milk & Goat Cheese Dressing

serves 2

For the Salad:

2 cups green, leafy lettuce (washed, dried, and chopped)

8-10 stalks asparagus, lightly steamed (about 5 minutes)

3 radishes, sliced thin

2 spring onions, sliced thin

For the Goat Cheese Chive Dressing:

1 egg yolk

1/8 cup goat cheese

splash of raw milk (or regular)

1 tsp chopped chives

salt and pepper to taste

Mix egg yolk and goat cheese with a fork in a small bowl until creamy but pieces of cheese remain visible. Add a splash of raw milk and stir to reach desired consistency. Mix in chives and salt & pepper to taste.

http://localmilk.blogspot.com/2012/04/julia-childs-souffle-au-fromage-local.html

Pan-seared Radishes with Miso Butter

Pan-seared Radishes with Miso Butter

2 tablespoons unsalted butter, at room temperature
2 tablespoons red miso paste, at room temperature
1/4 teaspoon togarashi powder
3 bunches medium radishes with their tops
2 tablespoons vegetable oil
Kosher salt
2 tablespoons water
1/4 teaspoon rice vinegar

Place the butter, miso, and togarashi in a small bowl and mash with the back of a spoon until evenly combined; set aside.
Cut the leafy tops from the radishes. Coarsely chop, wash, and dry the tops; set them aside. Wash the radishes, trim the stem ends, and halve them (quarter them if they’re large) and set aside.
Heat the oil in a large frying pan over medium-high heat until shimmering. Add the radishes and arrange them cut-side down in a single layer. Season with salt and sear until golden brown, about 4 to 5 minutes. Flip and cook the other side until golden brown and the radishes are crisp-tender, about 3 to 5 minutes more.
Reduce the heat to medium. Add the radish tops, 1 tablespoon of the water, and salt to taste. Cook, tossing occasionally with tongs, until the tops are completely wilted, about 2 minutes.
Remove the pan from the heat. Add the butter-miso mixture and the remaining tablespoon of water and stir until the butter-miso mixture melts and coats the radishes and radish tops. Add the vinegar and stir to combine. Taste and season with salt as needed.

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Don't Hate Me Because I'm Beautiful

French Breakfast Radishes

Ahhh, Radishes... They are one of those things that people tend to either love or hate. I tend to fall somewhere in the middle. I love radishes sometimes, and I love things that have a similar bite, such as horseradish, nasturtium, and mustard, but never really developed much of a taste for regular ol' radishes...that is, until I became a CSA member. Like many other offerings of the CSA that tend to fall into this category (turnips, greens, chiles, beets, you know, the ones you regularly see in abundance in the trade basket or the ones that you take, disdainfully, that end up wilting away in the back of your crisper drawer), I have, over time, developed more of an appreciation, if not downright desire, for many of them. Perhaps that is because, by nature, I am constantly looking for new and interesting ways of preparing them, some simple, some complex. Perhaps part of it is that I realize that the fresh, enlivened versions are actually quite good compared to their insipid, dull supermarket cousins. Whatever the reason, I am glad that I have expanded my culinary horizons to incorporate them into my cooking and eating. Besides, who couldn't at least be intrigued by these little beauties...?

We made a wonderful salad with the ingredients below for lunch today, and served it with pita chips and some little pre-made filo shells we had begging to be used. It would also be exceptional added to cooked quinoa, pasta, or heaven-forbid, wheat berries, or even served simply over a bed of greens. In the interest of infinite variations, this salad is open to many other interpretations based on what you have on hand and what you have a hankering for (carrots, tomatoes, bell peppers, chile peppers, crab, turkey, salmon, turnips, kohlrabi, cabbage, peas, bean, corn, oranges, etc., etc., etc.)

• 1 handful radishes, chopped
• 1 handful radish greens, minced
• 2 green onions (or I'itoi onions), minced
• 2 Tbs. capers
• 1 cucumber or several pickles, chopped
• 2 avocadoes, cubed
• 1/4 cup fresh dill weed, minced
• 1/4 cup fresh parsley, minced
• 1/4 cup mayonnaise or yogurt
• 1 can tuna, drained & flaked (if in oil, do not drain, but reduce amount of mayo)
• Salt and pepper to taste