I’ve never been a huge fan of radishes, which seems odd considering they’re refreshingly crisp and spicy.
Nonetheless, I decided to plant them this year for their reputation of being one of the first vegetables ready to harvest in a spring garden. I sowed 3 dozen seeds, but only yielded about 10 radishes. They were small, the ones that were larger were half rotten in the middle. In the end, I ate maybe 5.
I was disheartened but I will probably try again next year.
At the farmers’ market yesterday, I saw bunches of breakfast radishes… the variety I had hoped for in my garden. I bought a bunch.
When I got home, I washed them off and bit into one. The initial kick of intense spice shocked my palate and cleared my sinuses. It dissipated quickly, similar to horseradish, but for my taste, they were too peppery to eat straight. They needed mellowing; roasting was the perfect antidote.
Roasted Radishes with Butter and Soy1 bunch breakfast radishes
1 tbs. butter
1 tbs. soy sauce
lemon juice to taste
1. Trim the fuzzy hair and leaves from radishes. Wash and cut into quarters.
2. Preheat the oven to 375F.
3. Heat an oven proof skillet over medium-high flame. Add the butter. When melted, add the radishes. Cook for 3 minutes. Add the soy sauce, and put the pan in the oven.
4. Roast radishes for about 5 minutes. Just before serving, squeeze a little lemon juice on top.