Radishes

[Anna Phor]

There are about a billion types of radishes at Dupont Farmers market, and as we move into spring, there will be more and more.

What should I do with them?

[zoramargolis]

1) serve with butter, fleur de sel and baguette

2) quick pickle with vinegar solution

3) make kimchi

4) slice paper thin with a mandoline and mix into salad and slaw

5) check on Splendid Table website--I seem to recall Lynn Rosetto Casper talking about cooking radishes but I've never done it

[Smita Nordwall]

Roast them like you would brussel sprouts or cauliflower. Better yet, gently saute them in some butter.

[KMango]

Mom's Organic Market just tweeted this one yesterday:

http://www.epicurious.com/recipes/food/views/Roasted-Radishes-with-Brown-Butter-Lemon-and-Radish-Tops-364609

[Anna Phor]

Thanks all! And here's the Lynne Rosetta Kasper piece: What to do with the radish--with Deborah Madison.

[cheezepowder]

I just read this in this month's Food and Wine magazine and was amused (article also here):

Writer Daniel Handler (a.k.a. Lemony Snicket) on a Food Shock:
“I was backstage at a radio show and there was a plate of things that looked like chocolate-covered strawberries. But then someone popped one in their mouth and said, ‘What the hell is this?’ They were chocolate-covered radishes, and no one would own up to bringing them. They tasted just like chocolate-covered radishes, in case you’re curious.”