We had a very radish-ful start to the season, but hopefully you all have had a long enough break to enjoy these. French breakfast radishes are my favorite variety, and my preferred way to eat them is the french way —raw with a healthy smear of butter. But if you don’t like the spiciness of radish or are trying to figure out a way to get through them quick, roast them! Roasted radish are simple, delicious, and a lot easier to eat a bowl of in a single sitting.
Watermelon radishes are a little deceptive from the outside; green on the top fading to a pale white and then pink blushed at the tap root. On the inside they’re a strikingly vibrant purple-red. If you like the spiciness of radishes (they’re pretty spicy), they look amazing thinly sliced on a salad. Otherwise consider a quick pickle for an eye catching garnish.
It’s been awhile since we’ve had radishes, despite them being heavily featured in the beginning of the season. These ones have a pretty spicy bite to them. We typically suggest cooking the radishes as a way to mellow them out. Pickling them will also mild out that spiciness, while making them a little more funky. To pickle them, slice them thin and follow the liquid portion from this quick pickle recipe.
