Let me count the ways I love radishes…
Ok, so I know most of you really don’t like ’em. They’re small, strange, and spicy. But…I recall them as the thing to eat when at a family gathering on my father’s side. My grandparent’s house was tiny. It was originally the stable for a rectory and not in a great part of town. When converted, the first floor consisted of a living room, dining room and kitchen. Sometimes, when the whole family came, the kids had to eat in the kitchen or stretched out along the wall, because we didn’t fit at the table. Anyway, I digress. There were two camps, the TV camp, with my grandfather in the living room, mostly watching things like “CHiPs”, and the kitchen, where all the women went.
Sometimes, we kids were allowed to watch tv on the 12 inch black and white in there, and then, oh, then, we ate vegies. Alternately, we were allowed to hang out with the older ladies, because the really old ladies (my great grandmother and great aunts, hadn’t come) Anyway, Radishes with salt, celery sticks, (also with salt) and the occasional (not really, my grandmother made this every time we came) sherbert punch. O. My. Goodness.
So, I assocate radishes with happy times. Because of this, and because my kids and husband *don’t* like them – oh the horrors!, and because they grow literally anywhere and are entirely edible, I’ve been on a quest to make great radish dishes. So, with that preface, here are two.
The radish bake.
- Pull up your radishes. (Save the greens! They’ll come into use later.) I used about 12.
- Clean and cut them into halves.
- Peel 4 carrots and slice them.
- Put both into a baking dish
- I added about 6 garlic scrapes and a few chive blossoms for color and flavor.
- Spray with Pam or add a couple of table spoons of olive oil, and salt and pepper to taste.
- I added (and the spicing here is completely up to what’s available in your garden) Rosemary and Oregano. I’ve also previously used Thyme, Lavender, Marjoram, – use what speaks to you in the moment.
- Cook covered at 375 for 30 – 45 minutes or until the radishes look wrinkly.
Even the kids nummed this up!
And on to the second dish, for which, apologetically, I don’t have pictures, as we were all too greedily eating dinner. Radish greens, so good for you and so … not known! And easy. Did I mention this one was ridiculously easy?
- 8 oz of ricotta cheese
- 1-2 teaspoons of salt, and pepper to taste in the cheese.
- Radish greens (for this, I mean the leaves without the stems) I took them off the central stem and roughly chopped them.
- 3 sprigs of mint, rough chopped.
Mix up cheese, salt, pepper and mint. Let sit while cooking greens. Put 1/4 a cup of water in a frying pan and heat. Add radish greens and cook, turning until *just* dark. Drain. Add to mint and cheese mixture. Mix and serve. Ooo…so very good and good for you!!!
And who knew you could eat the whole radish?