Some rain and really warm days caused my radishes to grow really quickly last week. Some of them were as big as plums or small apricots. So they wouldn't get woody or too spicy-hot, I had Kat pull all of them for me. Here are some of the things I've been doing with them:
Radish Greens Pesto - No measurements here. Just a couple of big handfuls of clean radish greens, some fresh Parmesan, some red pepper seasoning mix, some fresh garlic, some pistachios and of course, some olive oil. Give it a whirl, then adjust seasonings to your own taste. As long as you don't expect this to taste like basil pesto, I think you'll like it. It has a nice fresh flavor. Great as a light sauce for pasta, or spread on a slice of French or Italian bread.
Asian Sauteed Radish Greens - I love this one! I've made it twice in a week. The simple recipe is HERE. Try to use the peanut oil if you can, because it adds a really nice flavor with these greens. If you dare (I did!), leave the chunks of garlic in and eat those, too. I was out of agave, so I used honey instead. For an even stronger, darker flavor, try molasses.
Pickled Radish Slices - I used THIS recipe, making one change...I used the chive blossom vinegar I made last week instead of the red wine vinegar called for in the recipe. We're on our third jar of these since Shane got home last Friday. When a jar goes empty, he just slices some more radishes into the brine. Be warned, though! When you first open the jar after it's been closed for a while, the smell is a little unpleasant...LOL! But aren't they pretty to look at?
I also made a radish au gratin dish (sorry...it was very tasty but not photogenic) and Shane has been eating the rest of the radishes on salads or straight out of hand. They are one of his favorite veggie snack foods, and now...they are almost gone.
This post is being linked to this week's Hearth and Soul Hop 48 with Premeditated Leftovers. Head over to find other great links for this week!