This time of year we are usually harvesting different types of radish.
I’m not a huge fan of radish but I do not waste food.
Especially when my husband worked hard growing these beauties!
So I thought I better share my secrets to using these veggies in a delicious way.
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Cucumber Radish Salad
Ingredients
- 1 cup cucumbers sliced thin like pickle chips
- 1 cup radishes sliced thin like the cucumbers
- 1/2 cup sour cream
- 1/4 cup apple cider vinegar ACV
- 1-2 T maple syrup to taste
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic
Instructions
- Wash and slice the veggies thin and place in a bowl.
- Add all ingredients in the bowl and carefully turn and mix until well combined.
- Place in the refrigerator at least 15 min to keep cool and marinate.
- Serve and Enjoy!
Roasted Radish
Ingredients
- 3 Cups radishes
- 1 medium onion
- 2 TBSP olive oil
- 2 TBSP butter
- 1 tsp salt
- 1 tsp pepper
- 2 tsp garlic
Instructions
- Depending on the size, half or quarter the radishes and onions to about 1/2"
- Heat up a frying pan on medium with oil.
- Add in chopped up radishes and onions.
- Cook about 7 minutes or until they are getting golden brown.
- At this point i like to turn the veggies and add seasonings and butter for flavor.
- Cook until the onions are clear and the radish are toasted to a golden brown.
- Let cool for about 5 minutes, serve and Enjoy!
Have you tried fermenting yet?
You can always ferment some radishes with other veggies for a nice crispy salad topper or snack.
The greens are edible even though the texture is rough. I like to chop them up and use them while cooking pastas or soups.
Use those baby’s! Don’t let them wilt in the fridge.
Oh by the way, if you are saving the greens, remove them first before storing. They actually continue to take water from the radish bulbs.
Thank You for your support <3
