Roasted Radishes

A favorite around Frog Holler. If you aren't too sure about the spiciness that can sometimes accompany radishes, try roasting them. The flavor mellows and becomes almost sweet.

• 16 ounces radishes
• 3 tablespoons olive oil
• 2 teaspoons kosher salt 
•  

• Directions:

  1. Wash, trim and quarter radishes.
      
  2. toss radishes in small bowl with olive oil.
      
  3. spread on cookie sheet (line it with foil for easier clean up)
     .
  4. sprinkle with salt. 
      
  5. roast at 375 for 20 to 25 minute.
   

Mixed Veggie Focaccia

This recipe is inspired by our friends and market-neighbors Mill Pond Bread, and the focaccia recipe comes from intern Tacy’s dad. At the end of a market day, Mill Pond often goes home with a box of produce – yummy greens, miscellaneous root veggies, and everything in between. They have gotten really good at turning our veggies into something delicious and unique, and so we thought we’d share their secrets with you! The dough is a bit finicky, but the filling is quite forgiving. Throw in any veggies you can think of, and we’ll help explain how to prepare them best so that your focaccia comes out perfect!

For the focaccia:

1 oz. dry yeast

1 tbsp. sugar

1½ c. water

4 c. all-purpose flour

1 tbsp. salt

½ tsp. white pepper

1 tsp. dried rosemary (or leaves of one rosemary branch)

¼ c. olive oil

½ c. finely chopped onions

For the filling:

3-4 c. finely chopped vegetables (tomatoes, broccoli, turnips, radishes, potatoes, kale, Asian greens, onions, arugula…)

4-6 cloves of garlic, sliced thin

¼ c. olive oil

salt to taste

¼ c. finely chopped basil

1/3 c. shredded cheese (optional)

For the dough:

1) Warm ½ cup of the water to about 110˚. Dissolve the yeast and the sugar into it for 15 minutes.

2) Measure out the flour, salt, pepper, and rosemary into a large bowl. Mix and gradually add the watered yeast and the remaining water (at room temperature) until it is all incorporated. Add ½ tablespoon of the olive oil. Knead for at least 10 minutes.

3) Pour a bit of olive oil in the bottom of a large bowl. Gather up the dough into a large bowl, rolling it around a bit. Cover with plastic wrap and keep in a warm place until it has doubled in size.

4) Punch the dough down with your fist, add half of the onions, and knead for a few minutes. Re-cover with the plastic wrap and let rise a second time. The first rising will take a few hours, the second rising will take about 45 minutes.

5) When the dough has risen, rub a bit of oil on a cookie sheet and spread the dough into a large oval an inch thick with your hands. Drizzle olive oil onto the top of the dough and set aside for 15 minutes.

For the filling:

1) Roast any root veggies (turnips, potatoes, radishes…) with some of the olive oil, salt, and garlic at 400˚ for 30-40 minutes. If using tomatoes, sprinkle them with plenty of salt in order to help pull the juices out and roast them with the other root veggies.

2) Massage any tender greens (kale, Asian greens, arugula) with some more olive oil, salt, and garlic slices. The best way to do this is to chop the greens into manageable pieces, then use your fingers to break down the greens until they have a vibrant green appearance. This will keep the greens from getting too crispy and flaky once they go into the oven. If you happen to be using collards, they are tougher and therefore require a quick steaming (about 5 to 7 minutes).

3) Chop any veggies that cook relatively quickly (broccoli, additional onions), but don’t cook them quite yet. They will cook plenty inside of the focaccia.

Assembling the focaccia:

1) Arrange your toppings evenly over the surface of the dough. If adding cheese, sprinkle it on top.

2) Place pan on the bottom rack of a preheated 375˚ oven and bake for 30 minutes. Change pan to the top rack for 15 more minutes. Sprinkle the top with salt and basil, and place on a rack to cool. Enjoy!

Adapted from Tacy’s Dad’s focaccia recipe and Mill Pond’s veggie techniques.

Butter-Poached Radishes

Sound intimidating? This recipe is surprisingly simple, yet gourmet and absolutely delicious!

1 bunch French breakfast radishes (about 3/4 lb.), greens and bottoms discarded 


3 tbs. unsalted butter


Salt and pepper to taste


3 dashes raspberry wine vinegar


1/4 cup vegetable stock


1 tsp. fresh tarragon

1) Depending on size, halve or quarter radishes lengthwise. Heat 2 tablespoons of butter in a skillet until melted.

2) Toss in the chopped radishes and season with salt and pepper. Sauté over low-medium heat until they become translucent, about 5 minutes. Add the raspberry wine vinegar and sauté approximately another minute until the radishes turn a vibrant pink. Add the vegetable stock and the remaining tablespoon of butter and cook for another minute to glaze the radishes.

3) Remove from heat and tear fresh tarragon leaves directly onto the radishes.

Adapted from nymag.com.

Roasted Radishes

Ingredients
1 pound radishes, such as icicle, French, or Easter egg-colored radishes (about 2 bunches)
2 tablespoons unsalted butter, melted
2 tablespoons olive oil

Sea salt and freshly ground black pepper to taste
Leaves from 3 or 4 fresh thyme sprigs (about 1 tablespoon), plus more for garnish (optional)

Directions
1. Preheat the oven to 400°F (200°C).

2. Lop the tops off the radishes, leaving about 1/2 inch of the green stem attached, if desired. Rinse the radishes well.

3. Place the radishes on a rimmed baking sheet or in a large ovenproof skillet or two. Drizzle with the melted butter and olive oil, sprinkle with the salt, pepper, and thyme, if desired, and toss to coat.

4. Roast for 10 to 15 minutes, until the radishes are tender but still slightly crunchy (red radishes will turn pale pink in color, lighter radishes may turn a pale gold). Transfer to a serving platter and garnish with fresh thyme, if desired. Serve warm or at room temperature.

Recipe © 2005 Sara Foster. Photo © 2005 Quentin Bacon. All rights reserved.

Radish, Turnip and Carrot Salad

½ bunch carrots, sliced shredded or grated

1 bunch radishes, sliced shredded or grated - kohlrabi would work too

1 bunch salad turnips (variety: Hakurei, sweet whites!), sliced shredded or grated

½ bunch pink turnips (variety: Scarlet Knight), sliced shredded or grated

2 tablespoons rice wine vinegar
2 teaspoons freshly grated ginger
2 teaspoons honey
2 teaspoons toasted sesame oil

4 teaspoons olive oil
4 teaspoons soy sauce (I used a little less.)
Toss together vegetables. Mix liquid ingredients in
separate bowl. Taste the mixture and, if necessary, adjust vinegar, oils, or other ingredients to your liking. Pour over vegetables. Toss, then let
marinate in refrigerator for at least one hour before
serving.

RADISH SANDWICH!

From the kitchen minimalists, who tend to spend less time in the kitchen, but still know what's good!

Take one slab of dense dark bread - just about any Mill Pond bread will do. (See our neighbor stall at the market) Butter thickly with good butter. Slice radishes and arrange on bread. Sprinkling of salt is optional. Enjoy this satisfying combination of earthy, rich and piquant flavors! Prep time: Five minutes!

Chlodnik!

This cold beet soup is the perfect refreshment for a hot summer day. There are many versions, but here is an delicious representative from the excellent blog: Four Obsessions: Reading, Writing, Cooking and Crafting

3 C chilled buttermilk
1/2 C Sour Cream (optional, or substitute yogurt)
1 t salt
1 smallish garlic clove, finely pressed or minced
1 C chopped seedless cucumber (or take a regular cucumber and cut out the seeds before you dice it)
1/2 C chopped radishes
1/2 C chopped walnuts
2 T chopped fresh dill
ground black pepper
1 C diced beets ( freshly roasted or boiled beets; you could use canned ones or pickled ones if you prefer.)

Whisk together all ingredients except beets and chill. Top each serving of soup with beets. Really good!