Red Goose Gardens

If you are not a fan of radishes, you should try them in pickled form! But honestly, we do not get around to preserving many radishes. We eat them just as they are. --Jaclyn

James Peterson has a fabulous little book of cooking tips and secrets called What's a Cook To Do? Number 193 on his list is titled "How to use radishes to make the world's quickest hors d'oeuvre":

1. Slice a baguette very thinly and on an angle.

2. If you have time, toast the slices on one side under the broiler (n.b. I use the toaster oven -srl).

3. Butter the slices generously and sprinkle with salt.

4. With a plastic vegetable slicer, slice radishes very thinly and lay the slices on the bread slices.

Peterson, James, What's a Cook To Do?, Artisan, NY, 2007, p. 152.

Pickled Red Radishes

3/4 cup hot water (can be from the tap)

1/2 cup rice wine vinegar
6 tablespoons sugar
1 tablespoon salt
2 bunches red radishes, rinsed and drained

1. Combine water, vinegar, sugar and salt in a large jar, cover with a lid and shake it up until the sugar and salt are dissolved. Alternatively, you can stir them in a non-reactive (glass, ceramic, stainless) bowl. Set aside.

2. Remove the greens from the radishes and reserve for another use. Quarter the radishes. Smaller radishes can be halved and larger ones may need to be cut into sixths. You'll want them to be roughly the same size.

Pack radishes into your container of choice, cover with the brine and then the lid, and place in the refrigerator. Let sit at least 3 days before enjoying (although they can be eaten sooner.) They should last for a month in the refrigerator.

This recipe is from The Kitchen Apartment Therapy.

 
Roasted Radishes with Greens

This is a fast simple recipe for using the whole radish!

    3 bunches small radishes with greens attached
    2 tablespoons extra-virgin olive oil
    Salt and freshly ground pepper
    2 tablespoons unsalted butter
    2 tablespoons fresh lemon juice

1. Preheat the oven to 500°. Trim the radishes and wash the greens; pat dry.

2.  In a large ovenproof skillet, heat the oil until shimmering. Add the radishes, season with salt and pepper and cook over high heat, stirring occasionally, until lightly browned in spots, about 2 minutes. Transfer the skillet to the oven and roast the radishes for 15 minutes, until crisp-tender.

3.  Return the skillet to the burner and stir in the butter to coat the radishes. Add the radish greens and cook over moderate heat until they are wilted, about 2 minutes. Add the lemon juice and season with salt. Serve the radishes right away.