Tis the Radish Season

Tis the Radish Season

We are huge fans of radishes because not only do they grow well in cooler weather (which we have a lot of in Maine) but they are so versatile in how you can use them. Eat them raw (I like to sprinkle a little kosher salt on), throw them in salad for extra crunch and spice or one of my NEW favorites- sauteing them! By sautΓ©ing the radish you can reduce the spice they tend to have. The radishes we grew this Spring are a French Breakfast variety called D’Avignon. They’re nice and mellow on the spice and take on a ton of flavor when you cook them with other things (perfect for stir fry!). Here’s the recipe for sauteing radishes, it makes a great Spring time side dish!

Sauteed Radishes and Greens

4 bunches of Radish with greens (farm or garden fresh)
3 Tablespoons butter
1 Garlic clove
Some Chives
Some Salt

Over medium heat, warm up 1 1/2 Tbs of butter. Chop up Radishes and add them to the skillet; saute for about 12 minutes (or until tender). Meanwhile, roughly chop up greens and set aside. Mince garlic. Once the radishes are tender, move them to a plate. Add the remaining butter and garlic. Saute in the pan until the garlic releases its aroma (20 seconds) and add in the greens. Saute for about 2 minutes and remove from heat. Add the radishes and mix, tossing in some chopped chives. And now ENJOY!

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