This week’s Vegetable Box Feature: Radishes – the underrated vegetable!
Did you know?
Where to store them?
To prolong their freshness, store unwashed with their greens removed in a container with a slightly damp paper towel in the bottom. Put the container in the crisper drawer of the fridge.
Wash them before enjoying them. Leave the peel on unless you want a milder flavour.
How to Use:
They can be enjoyed raw, roasted or pickled!
Oven Roasted Radishes
Created by: Walerder Wellness - Carrie Walder
Roasted radishes are sweet, juicy, and absolutely delicious! A great side to your favourite protein or added to a grain bowl.
2 bunches of radishes
2 TBSP olive oil
1-2 tsp garlic powder
Salt to taste
1. Preheat oven to 400F.
2. Remove radishes from stems and set aside the radish greens. Wash radishes and pat dry.
3. Cut radishes into quarters; add to a large mixing bowl and toss with olive oil, garlic powder, and salt.
4. Spread the radishes over a lined baking sheet, then roast for approximately 15-20 minutes, until tender (you should be able to easily poke them with a fork).
5. Enjoy hot!
Quick Pickled Radishes
Created by: Garden Therapy
Delicious as a snack, added to a salad, sandwich or on top of a burger!
1 bunch thinly-sliced round radishes
3/4 cup water
3/4 cup apple cider vinegar
1 1/2 tsp sea salt
3 TBSP honey
2 whole, peeled garlic cloves
1. Prepare your radishes by slicing off the tops and bottoms of the radishes. Next, use a mandolin or sharp chef’s knife to slice the radishes into very thin slices.
2. Heat up everything but the garlic and radishes in a small saucepan until everything is dissolved and boiling.
3. Pack clean canning jars with thinly sliced radishes and a clove of garlic. Pour the hot liquid over the radish slices until fully covered and let cool. Once cooled, put the lid on your jar and place the closed jar in your refrigerator.
4. Your pickled radishes are ready to eat after 24 hours. Store in the fridge for up to 3-4 weeks (if they last that long).
Radish Mango Salsa
Created by: Annie
Delicious served with chips or on top of baked fish or seafood.
1 bunch of radishes, about 7
1/2 jalapeno pepper
2 TBSP fresh squeezed lime juice
3 TBSP cilantro
salt & pepper to taste
1. Peel and dice the mango.
2. Slice the radishes and scallions thinly.
3. Chop the jalapeno pepper and combine all the vegetables in a bowl and toss.
4. Drizzle with the lime juice and add the cilantro and a little salt and pepper right before serving.
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