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Easter egg radishes, from tips to tops

May 23, 2009
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I like to plan. I like lists and calendars and reminders and to-do lists. My Franklin Covey planner is always within arm’s reach. So you can imagine how I go about making dinner, right? Recipe, grocery store trip, list, check, check, check.

Except when the Farmer’s Market has FINALLY arrived in Boston! Every Tuesday and Wednesday from now until I think October, Copley Square is bustling with fresh veggies, homemade goods, and Red Sox fans dressed up in suits for their day job. Other markets in the area will open soon, but Copley is the first.

I had this dilemma: the gym is near the Farmer’s Market. If I went to the gym first, I risked missing out on the best picks at the market. But if I went to the market first, I had to bring all my veggies to the gym locker room. It’s a nice, clean, cool locker room. I went to the market first. See, always planning.

But as you know, at the Farmer’s Market you’re never sure what they are going to have until you get there. It’s gonna be fresh and wonderful but planning is less important than just going and seeing what looks good. I navigated through the stands, picking up green curly kale, collards, garlic scapes, arugula and…wait, now what are these?

Beautiful reds, pinks, purples and whites stood out among the early season’s greens – Easter Egg radishes! And the embryo of dinner formed in my head at that moment.

Just like beets, radishes have gorgeous greens that are often overlooked. In fact, radishes themselves are often overlooked. I knew them from the supermarket salad bar as a kid – ick!! To me, those tasted like onions, something with a sharp bite. But fresh lovely radishes like these cooked up in some butter are tender and sweet, with plenty of health benefits. This recipe took about 15 minutes total because I had some leftover brown rice already cooked.

Easter Egg Radishes, from tips to tops
1 bunch fresh radishes, with greens
1 cup chopped walnuts, toasted
3 Tbl. organic butter
1 Tbl. olive oil
1 garlic scape, chopped roughly (or 1 clove garlic or 1 small shallot)
2 cups cooked brown rice
3 Tbl. lemon juice
S+P, to taste

1. In a small pan, dry toast walnuts. Set aside. Wash and chop radishes into pieces of about the same size, and chop greens separately.
2. In a large pan, heat butter over med heat. Add garlic scape or chopped garlic or shallots. Cook for a few minutes, until browned. I included the entire garlic scape and the green ends turned nice and crispy in this stage.
3. Add radish pieces to the pan, mixing to coat in butter. Add S+P. Add a splash or two of water and allow steam to help them soften. When soft and color from the skin begins to bleed into the whites of the radish, transfer contents of pan to a bowl and cover.
4. In same unwashed pan, add leftover brown rice. Stir to coat in remaining butter/garlic flavor and heat. Add S+P. Remove from pan and set aside.
5. In same unwashed pan (this is good for dishwashing time later!), add olive oil and chopped greens. Sitr and add S+P to taste. Allow greens to wilt but not to the point of mush.
6. Prepare plate with greens on the bottom, a scoop of rice, then radishes and top with walnuts and some lemon juice. I used the horrid kind from a yellow squeezy thing bc that’s all I had. Oh well! It was still delicious!

Don’t forget to enter to win your free bag of Massa Organics brown rice. Enter here!

  • http://fineeats.blogspot.com michaela

    i love radishes, but on a toasted baguette with butter and salt. not as healthy, but very delicious!

  • http://dietdessertndogs.com Ricki

    This might actually make me like radishes! I’ve made your “beet salad from top to bottom” twice already and just LOVE it. :)

  • http://www.choosingraw.com Gena

    Beautiful radishes!

  • http://theungourmet.blogspot.com theungourmet

    This dish is beautiful! I have always loved radishes. My kids don’t like them. I think they’re crazy! :0)

    Hurray for Farmer’s Markets!

    I am going to a farm to do a little picking this week. Can’t wait!

  • http://healthyashley.blogspot.com healthy ashley

    You can totally learn to ride a bike!! Once you have the settings fit to you all there really is is pedal and keep your arms lose and back straight. Easy enough! :)

  • http://burpandslurp.wordpress.com Sophia

    looks positively YUMMY and healthy! I love the addition of the walnuts for extra crunch and nutrition!

  • http://itzyskitchen.blogspot.com Erica

    I’m a huge planner too! I am thrilled its farmers market season- ours is on Tuesdays and Saturdays and I get super excited! Yum to fresh fruit and veggies

  • http://findyourbalancehealth.com Michelle

    @Michaela – on a baguette, wow, never would have thought of that. sounds divine!

    @Ricki – YOU’RE making MY recipes? That’s such a compliment!

    @Gena – I know, they were awesome!

    @TheUngourmet – maybe you have to call them something else for your kids to try them. Radish just sounds nasty.

    @healthy ashley – Oh man, I know, it sounds easy enough but I’m just scared!

    @Sophia – I was super glad I added walnuts. those made it so, so good.

    @Erica – yay for Farmer’s markets and planners! :-)

  • http://onehungrysoul.blogspot.com Lael

    I am on such a radish kick right now! I mostly eat them thinly sliced buttered bread with sea salt but I’ve been throwing them in almost every salad too. However, it wasn’t until about a month ago that I ever bought radishes, so I have very little experience with them. This recipe sounds like a perfect new way of eating them. Thanks so much!

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