What's Cooking?

When the farmer of your CSA calls and says that he has more radishes and onions than he knows what to do with and he needs to till up the soil they occupy to plant more stuff and that you can have the excess as long as you come pick it (this is the longest run on sentence ever), then you go and pick until y'just cain't pick n'more.  That's just what we did.  My friend, her 10 year old son, and I picked laundry baskets and coolers full of onions and radishes.  

Once we were home, she and I both made more radish relish.  She then went on to make radish top soup whereas I cooked up the tops like turnip greens and froze them for another day.  I will be braising what's left of the radishes today and freezing those bad boys too. 

If you think that radishes are only for decoration on a veggie platter, try braising them.  It will give you a whole new appreciation for those little gems.  I haven't found a person yet who doesn't like this recipe.  Plus, I'm not sure that you could mess them up even if you tried.

Braised Radishes
(adapted from a Rachel Ray recipe)

Chicken Stock, enough to come at least halfway up the radishes
Onion, chopped
Butter, a knob or two
Balsamic Vinegar
Freshly Cracked Pepper

Wash and trim radishes.  If small, keep whole, if not, cut into similarly sized pieces and throw in a pan with everything else.  Bring up to a boil and let simmer for about 10 minutes.

This is part of Miz Helen's Full Plate Thursday.


  1. I sure wish that I had found your blog before last weekend. I went to a farmer's market where there were the prettiest bunches of radishes that I've ever seen. The bunches were huge and I had no idea what to do with them except throw them in a salad or maybe eat them with a little salt. I didn't think we could consume them so I left them alone. I wish that I had grabbed them now. I'm intrigued!

  2. Howdy Ms. Candance. Thanks for stopping by! Next time you'll know what to do with all of those little beauties. So far we've had them in salads, relished them, braised them, and today I am hoping to pickle them. What we haven't done is highlighted them in the simplest possible way - sliced thinly on good bread with a slathering of butter and a sprinkling of salt. Why do simple when you could go as complicated as possible. ;) If you do try the recipes, let me know what you think.

  3. Hi Pary,
    I really do have to try this recipe. I have never had radish prepared this way and I can't wait to taste it. I just love trying new things. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!


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