Radishes are Here!

From the desk of Chef Todd Heberlein

The first unofficial crop of spring for me is the humble radish. For those of us in the kitchen, it means spring is finally here.

Often relegated to the back row of countless salad bars (culinary blasphemy), this colorful burst of flavor demands just as much respect as any of its famous green cousins that get all of the attention (I see you peas and asparagus).

Texture, flavor, and color stand out in this tiny prize of spring.  Texture in food is a big deal for me, so the crunch of a fresh radish is the best.  The color of radishes can vary beautifully, another reminder of Mother Nature’s magical touch.  Lastly, let’s talk about flavor.  This member of the mustard family really packs a punch, but they can be used sparingly.  So, enjoy them raw, pickled, or in kimchi, and crunch away.

But if the bite is worse than the bark for you, don’t give up!  There are still other ways to enjoy them, and the secret lies in cooking them.  Cut them in half, toss with olive oil, salt, and pepper, then pop them in a 375-degree oven for 8-10 minutes and you will be rewarded with milder flavor and texture that everyone will love. Sauteed in butter is another easy and delicious preparation.  We especially enjoy grilling them to make a salsa for fish or mixed with an avocado for a twist on guacamole (this recipe is on page 35 in our cookbook).

So, step away from the salad bar, and bring your own bunch home to enjoy them any way you choose!

– VF Chef

For more of Chef Todd’s musings, follow him on social media @vf_chef. While you’re at it, follow @volantefarms for new products, updates, and farm happenings!

Grilled Cod with Grilled Radish Salsa, The Volante Farms Cookbook, page 35