What to do with those pretty pink radishes?

If you’re like our Market Manager, Carol, you were never a fan of radishes. They seemed bitter and spicy, and who wants a mouth full of that? Maybe the bright red and pink hues got to you, or maybe it was Tiffany and Alan at Under the Sun who convinced you to try them. Either way, we thought we’d share two ways to enjoy these root veggies while they last!

Bundles of radishes at our market

The first way is the simplest, and the method that won Carol over. Inspired by the French, consider this for your brunch table: crunchy pink circles, smeared with a dab of high quality butter, and sprinkled with a smidge of sea salt. The creaminess of the butter pairs delightfully with the bitter and spice of the radish, and salt balances it all.

The next method of serving radishes is a little more involved, but has been a hit in our Chef’s Corner. Turn your radishes into a bright and crunchy slaw for tacos, salads, and more!

Here are the ingredients we recommend, but you could easily add some cabbage or another crunchy vegetable.

  • 1 bunch of radishes, chopped into slivers
  • a handful of cilantro, chopped
  • juice of 1 lime
  • 1 tbsp olive oil
  • salt to taste

Combine all the ingredients in a bowl, and adjust to taste. The result is a bright, slightly pink, taco topper that will please everyone.

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