Radishes on Grow. Eat. Save.

This is your friendly reminder that this week’s vegetable for Grow. Eat. $ave. is the glorious, but easily forgotten RADISH.

Remember that Farmer’s Market I stopped at over the weekend. I needed to get some radishes.  Because mine are not ready in time for this week’s Grow. Eat. $ave!

I have not a clue what to do with these radishes, other than shred them and add them to my cole slaw…and slice them and add them to my lunch salads.  But I’ve been looking around and think I know what I’ll make this week.

I’ll be sharing my recipe, a few other interesting things I’ve learned about radishes and some garden updates on Saturday.  If you’ve got a favorite radish recipe, Saturday will be the time to link it up!

Check out the complete summer schedule for Grow. Eat. $ave.

Comments

  1. Julia L says

    My mom always made us a radish salad, just slice the radishes thin and mix them with some sour cream & salt to taste. Other than that, I don’t know what to do with them, either :)

  2. Sheri says

    The best way I found to prepare radish is to quarter them and then fry them up in a little bit of oil/butter with plenty of pepper until tender. The first time I had them I thought they were red fingerling potatoes until I had that first bite. You could probably foil and grill them too.
    The frying really reduces the sharpness of the radish so anyone who likes that may not like them fried – but this is my favorite way to prepare them as I am not a big fan of the sharp taste.

  3. rachel says

    My radishes are done, which is good because I need to make room to plant sweet potatoes. We like them roasted in the oven with olive oil, coarse salt, a little garlic powder and lemon pepper seasoning along with carrots. I have enough left in the fridge to do this spring side dish one last time.

  4. Leslie B says

    I don’t eat radishes, but I do like to add some cloves for eyes and broken spaghetti for whiskers and make cute little mice. :-)

  5. says

    Thinly sliced radishes are great served with rye bread, butter & sea salt.

    Spread butter on bread, layer on radishes, sprinkle lightly with salt. Mmmmm.

Leave a Reply

Your email address will not be published. Required fields are marked *