Easter egg radishes, from tips to tops

May 23, 2009

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!

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