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• Radishes • EVOO • Seasoning Greek blend follows. • Balsamic vinegar or Dijon mustard (optional)
Preheat oven to 400° F. I use a convection setting.
Wash your radishes. Wash your radishes again. And one more time. In the commercial kitchen we wash anything with greens at least 3 times to clear the grit. Drain on a clean tea towel. BTW your towels should be washed in non scented, natural detergent.
Radishes are really pretty so try to serve them close to their original design. Carefully remove the green tops. Slice the radishes in half, keeping the roots intact. I’ve tried to keep the greens attached & roast them whole but the greens usually cook so much faster than the roots so separating them works better.
Toss the greens with olive oil & seasoning in one bowl & the roots in another. Place roots on one side of a parchment lined pan. Roast for about 10 minutes. Add greens to pan spread in one layer. Roast for 5 minutes. You want the greens just crisp not burnt so watch them.
Serve. Drizzle with fresh EVOO. If you like, mix the EVOO with a bit of Dijon mustard or Balsamic vinegar. Great cold too.
- Greek Spice Blend *3x for fresh herbs
- 1 T dry oregano*
- 1 t garlic powder
- 1/2 t onion powder
- 1 T dry marjoram*
- 1 T dill weed*
- 1 t parsley*
- 1 T lemon pepper seasoning
- 1 t sea salt
- 1/2 t black pepper
MUSINGS about radishes. Radishes can be spicy hot. Roasting mellows the heat, as does steaming or blanching. You can parboil & then quickly ice & add to your salads to calm their dominant bite. Or enjoy a crunchy fresh one.
Boasting vitamin C & potassium & fiber &…, radishes BOOST IMMUNITY, regulate blood pressure & EASE & even PREVENT respiratory problems.