Creamed Radishes
From The Best of Shaker Cooking by Amy Bess Williams Miller and Persis Wellington Fuller
(recommended by CSA member Lucretia Gilheany)

4 cups sliced radishes
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup radish liquid, or if not 1 cup, add milk to make 1 cup
1/2 cup heavy cream
chopped parsley

Slice spring radishes thinly, do not peel, and simmer in water to cover.  When tender, but not mushy, drain and strain stock.  Melt butter, add flour, salt, and pepper.  Cook 2 minutes, add liquid and/or milk.  Simmer and stir to make a smooth sauce.  Add radishes, heat well.  Remove from fire and add heavy cream.  Sprinkle with parsley when serving.  This dish should be pink in color.  Serves 4-6.


Herbed Greek Salad
From From Asparagus to Zucchini

½ cup crumbled feta cheese
½ cup sliced black Greek olives
1 cup sliced radishes
¼ cup chopped green onions
2 small cucumbers, thinly sliced
2 Tbs. lemon juice
2 Tbs. chopped fresh parsley
2 Tbs. chopped fresh oregano
1 tsp. chopped fresh basil
½ tsp. chopped fresh thyme
1-2 tsp. minced garlic
Salt and pepper to taste

Combine cheese, olives, radishes, green onions, and cucumbers in a large bowl.  Combine remaining ingredients in a small bowl.  Toss with dressing with vegetable mixture.  Chill 1-2 hours.  Makes 6-8 servings.

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One Response to RADISH

  1. Pingback: CSA pick-up #2 « summitspringsfarm.net

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