The versatile radish

Spring is in the air!  The days are getting longer, our yard is filled with daffodils, trees are dotted with fragrant cherry blossoms, and local veggies are starting to sprout through the soil.   Radishes, one of spring’s quintessential treats, are one of the first things to arrive on the scene this season.  Their vibrant pink skin and bright green leaves are a sight for sore winter eyes indeed.

d'avingnon radishes from Stone House Farm

d'avingnon radishes from Stone House Farm

We recently received some gorgeous d’avingnon radishes from Stone House Farm in Goshen, VA.  Even though these beauties sold out in just a few days (don’t worry, we are getting more next week!), I had several customers ask me for suggestions on how to prepare beyond adding crunch to a salad.  Here some ideas I’ve come up with:

-Spread radish halves with good quality butter and coarse sea salt – divine!

-Try roasting with carrots & asparagus for a tasty spring veggie side.

-How about braised with shallots and vinegar?

-Chop in to matchstick pieces and add to your favorite slaw recipe.

-Add thin slices to your sandwich.

-I love this recipe for picked radish from Gourmet.

-You can’t go wrong eating them straight up, dipped in feast! Greek Goddess dip!

-Grow your own!  They grow from seed to final veggie in as little as three weeks.  You can even plant them in a container (which I’m going to try this spring).

-Use as a place setting for your next dinner party.

I would love to hear your favorite way to eat a radish!

A simple and lovely idea for a place setting

A simple and lovely idea for a place setting

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