A Juicy Fruity Salad

Inspired by a creek-side picnic and a refreshing summer swim!

Mix together in large salad bowl:


1 head of lettuce or 1 bag of salad mix
3 radishes, greens chopped slightly
2 beet or 4 carrots
1/2 cup of seasonal fruit - cherries, blueberries - Slice cherries in half and take out pits.  Squeeze cherries over salad as the dressing!
1 ear of early sweet corn off the cob
 1/4 cup of sliced almonds

Enjoy with friends outdoors.

Rainbow Sushi

1 package Nori rolls 3 cups cooked sushi rice
3 beets or 5 carrots, grated 3 radishes, finely chopped
2 cups greens (lettuce or beet greens) 1 avocado, sliced thinly
Tamari, Wasabi to dip

Assembly:

Lay out Nori roll. Place thin layer of rice at the far end of the rectangle. Make thin strip of grated vegetables on top of rice. Cover vegetables with layer of greens. Place thin slices of avocado on top of the greens. Moisten the end of the Nori roll closest to you (without fillings). Roll the Nori with fillings toward you and slice into mouth sized pieces. Serve with Tamari, wasabi

Grandmother’s Radish Leaf Soup

3 bunches radish greens (chard, kale, collards or mustards would also work with or instead)
1 tbsp. Butter
1 very lg. Onion
1.5 lbs russet potatoes, peeled & chopped (about 4)
3 cups water
2/3 cup milk

Cut leaves from radishes and wash well. (Reserve radishes for another use.) Melt butter in heavy large saucepan over medium heat. Add onion and saute until tender, about 5 minutes. Add radish leaves and saute until wilted, about 2 minutes. Add potatoes and 3 cups water. Cover and simmer until vegetables are tender, about 20 minutes. Puree soup in batches in blender.

Return to saucepan. Mix in milk. Stir over medium heat until hot. Season soup with salt and pepper.

(Bon Appetit Magazine, 1994)

A Radical Radish Sandwich

If you think that you don’t like radishes, this recipe is for you!
Ingredients: two slices of your favorite bread, 3 radishes, butter, salt
How to: Butter your bread, slice your radishes and place on sandwich, lightly salt – enjoy! Possible additions to the sandwich include pea shoots or radish greens (I would lightly sauté them before adding). Source: Radish Sandwich Picnic, Summer 2009

Sautéed Radishes with Radish Greens or Arugula

• ¼ cup butter

• 1 lb radishes, quartered

• 4 cups radish greens or arugula

• 2 tablespoons freshly squeezed lemon juice

• Salt, Black pepper

Melt the butter in large skillet over medium heat. Add radishes, stirring constantly, until they are tender but still crisp, probably about 5 minutes depending on size. Transfer to bowl to cool. Return skillet to stove. Put the greens or arugula in the skillet with wash water still on leaves. Cook over medium heat, stirring constantly, until just wilting, 2 to 3 minutes. Turn off heat. Add lemon juice and radishes to skillet. Stir until combined. Season with salt and pepper to taste. Serve immediately.  (Serves ~ 4)

From: Farmer John’s Cookbook