This week I am so excited about cooking with radishes and experimenting with new ways to prepare snap peas.

Radishes
Radishes are the gift that keeps on giving. We grow two main types on the farm - D'avignon (French Breakfast) and Eater Egg Radishes.

Both can be used interchangeably, but I do find the Easter Egg radishes to be spicier. Radishes are great for cleansing the kidneys and have been shown to lower blood pressure. I like them for the color and pop they bring to a salad. Many of our market customers love them on fresh baked bread with some butter....

But did you know you can also eat them cooked! I love to steam, roast, sauté or grill my radishes as well.

Here is a quick little recipe inspired from a new cook book I got 'Six Season - A new way with vegetables', by Joshua McFadden.

Roasted Radishes with Brown Butter, Chile and Honey

Olive oil
2 bunches radishes with their washed tops
Salt
Chili flakes
2T unsalted butter
2 T red wine vinegar
2 T honey

Heat oven 375.
Add butter to an ovenproof skillet.
Cook radishes cut side down until lightly brown. 3 minutes.
Transfer to oven and roast radishes for about 10 minutes until tender.
Add radish greens and roast until greens are wilted. Another 5 minutes. Take skillet from oven and put on stove. Low heat. Season with salt, pepper and 1/2t chili flakes. Add butter and cook for 2-3 minutes.

Add vinegar to skillet and combine everything. Drizzle honey and stir again. Serve. 

Amber, one of our wonderful volunteers, rinsing radishes harvest from the fields.