Archive for the 'Radishes' Category

Cabbage Okonomiyaki (Japanese Frittata)

Monday, April 18th, 2016

This is a dish that is very versatile, easy to make and liked by all. Although this recipe uses cabbage and turnips, you can use any combination of leafy greens and root vegetables.

1 cup vegetable stock

2 eggs

1 cup all purpose flour

1 teaspoon salt

1 teaspoon ground pepper

1/2 cabbage, thinly shredded

1 bunch turnips,roots grated and greens finely sliced

1 tablespoon olive oil

Mayonnaise or any dip of your choice

Mix to together vegetable stock, eggs, flour salt and pepper until you obtain a smooth batter. Add shredded cabbage and turnips and mix in well.

Heat oil to medium high in large skillet. Add half the cabbage mixture to the skillet (reserve the other half for a second batch or for another occasion – it will keep in fridge for a few days). Pat down with a spatula until mixture is even and compact. Cover and cook on medium high for 5 minutes.

Turn over – I slide it on a plate and then flip the plate over in the skillet.

Cook for another 5 minutes, covered.

Slice like a pizza. Serve sliced with dollops of mayo on each slice.



Mexican Potato Salad

Thursday, January 15th, 2015

Doremy Tong, Tucson CSA. Adapted from

4 medium potatoes, cut in 1 inch dice
2 tablespoon Dijon mustard
8 large Sicilian style green olives, coarsely chopped
2 pickled jalapenos (I used pepperoncini and many more of them)
12 radishes, thinly sliced in rounds
4 scallions, minced
¼ cup cilantro
2 tablespoons cider vinegar
2 tablespoons olive oil
½ teaspoon each salt and black pepper

Place potatoes in a medium pot, add water and bring to a boil. Cook until soft all the way through but not disintegrating – 7 minutes. Drain and set aside to dry about 15-20 minutes.

Transfer potatoes to a bowl and add mustard. Add the rest of the ingredients and mix. Serve immediately

Ok, so I don’t serve immediately and it seems to be okay. I have refrigerated and brought to room temperature later. I also use many more potatoes and decide how many radishes, olives and pepperoncini I want.

Korean Radish Salad

Monday, February 18th, 2013

from Amy Valdez Schwemm, adapted from

This recipe works well with large radishes, such as daikon radishes or black Spanish radishes, but small radishes work also.

1 lb grated radishes
1 teaspoon salt
2 cloves garlic, minced
1 green onion, chopped
1 tablespoon vinegar
2 teaspoons chile flakes
2 teaspoons sugar
1 teaspoon sesame seed

Grate radishes into a bowl (or cut into matchsticks).  Add salt and let rest for 5 minutes.  Squeeze out excess moisture.

Add remaining ingredients and mix well.

Serve with  rice.

Note: it’s even better the day after!

Glazed Turnips (or Radishes)

Monday, February 11th, 2013

Philippe – Tucson CSA

1 pound salad turnips or radishes, greens reserved
1/4 stick butter
2 tablespoons sugar
salt and pepper

Cut turnips in quarters or bite size pieces. Place them in a skillet and add water to cover turnips halfway. Add butter, sugar, and a large pinch of both salt and pepper. Bring to a boil and cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 10-15 minutes.

Add chopped turnip greens and cook for 2-3 minutes, stirring occasionally, until just wilted.

Pasta with Root Vegetables and their Greens in Mornay Sauce

Sunday, February 10th, 2013

From Philippe, Tucson CSA

This is a beefed up Mac N Cheese, a hearty and comforting winter dish which will make you wish you had more root vegetables and greens. The cheese sauce takes away the bite of the root vegetables and greens that have any. You can use turnips, rutabaga, radishes (especially those large black Spanish radishes) or even cauliflower, broccoli or carrots. For the greens, I usually use the tops of the root vegetables.

1-lb pack pasta (macaroni, elbow noodles, or penne)
1 lb root vegetables (preferably large ones, like black Spanish radishes or turnips), cubed, thick-julienned (fries-size), or slice in coins (if small).
1 or 2 bunches greens (blanched for 3 minutes, drained, and roughly sliced in ribbons)
5 tablespoons butter (or oil)
3 cups grated cheese (typically a mix of Parmesan and Swiss but Cheddar works also)
4 tablespoons all purpose flour
4 cups milk
1/4 cup fresh dill (minced) – Optional
1/4 teaspoon ground nutmeg
2 tablespoons mustard

Boil pasta according to pack instructions.

Sauté the radishes in 1 tablespoon butter for 10 minutes, until radishes are soft but still firm (al dente).  Add salt and pepper.  Set aside.

Mornay sauce: in a saucepan, on medium heat, melt 4 tablespoons butter. Add flour. Stir until flour and butter are well mixed. Add milk a little bit at a time, stirring continuously and vigorously with a whisk to prevent clumping or sticking to the bottom, and bringing mixture to a light boil at regular interval. After all the milk has been added, add grated cheese, salt, pepper, nutmeg, mustard and dill. Stir until cheese has melted. Add some extra milk if necessary: the sauce should be thick but still fairly runny.

In a large serving dish, gently and uniformly mix together pasta, greens, radishes. Pour Mornay sauce on top. Shake the dish a few times to make the sauce settle into the pasta.

Optional: pour into a 9 x 18 baking dish, sprinkle with some extra grated cheese on top and put under the broiler for 5 minutes or until the top is slightly browned.

Serves 8 (makes great leftovers too)


– to save time and effort, I usually blanch the sliced greens in the pasta water 3 minutes before the pasta is done cooking.  I stir the pasta well to prevent the greens from clumping.

– to save even more time and effort, you can skip the whole Mornay sauce operation and instead sprinkle some grated Parmesan cheese before serving

Salad Turnips in Mustard Dill Butter

Thursday, January 24th, 2013

Sara Jones, Tucson CSA

Use sweet salad hakurei turnips or radishes interchangeably in this recipe. No need to peel them. Make extra mustard/dill butter to cook with fish if you like.

1 bunch white turnips sliced into 1/8 inch coins
1 tablespoon softened butter
1 teaspoon Dijon mustard
1 small handful of dill, finely chopped
Cracked black pepper and salt to taste
Lemon juice to taste

Mix mustard, butter and dill. Set aside. Heat a couple teaspoons of oil in a skillet over medium high heat. Add turnips, stir to coat and cover. Cook for about 3 minutes, until slightly tender but still a bit crisp. Add butter mixture and toss to coat. Cook an additional few minutes, stirring occasionally to evenly distribute butter mixture. Remove from heat, sprinkle with black pepper, salt, lemon juice and extra dill, if desired.

About Radishes

Monday, November 7th, 2011

The radish (Raphanus sativus) is an edible root is originally from southern Asia, and was cultivated in Egypt as early as 2780 BC. Early cultivars were black, and later white and red. Their many varieties are now eaten all over the world.

Raphanus, which in Greek means “quickly appearing,” describes the speed at which these marvelous roots germinate and reach maturity. The name radish itself comes from the Latin “radix,” meaning “root.”

Like mustard, horseradish, and wasabi, radishes contain both glucosinates and the enzyme myrosinase, which, when combined during chewing, react to create a spicy, peppery flavor. Eat crunchy radish roots plain, with salt and butter, or slice them into salads for a refreshing zing! My favorite way to eat radishes is to slice them and mix them with Greek yogurt, salt and pepper to make a great spread (see Radish and Yogurt Spread on the back page.) Radishes can also be steamed, or sliced and sautéed in butter. Though most of us eat the radish root, the leaves are also edible when cooked! Both leaves and roots are high in vitamin C.

One fun variety of radishes are “Easter egg” radishes. The name refers to their shape and colors—they are round and come in white, pink, red, and purple! Elsewhere in the country, they are harvested in springtime. Here we get them in time for Thanksgiving!


Easter egg radishes

Radish Salsa

Wednesday, January 19th, 2011

Sara Jones, Tucson CSA

Use this salsa to garnish your tacos or burritos. It is also
refreshing alongside a steak, or any other heavy, hearty dish.
This is a great salsa with just the cilantro and lime juice, but
you can add the others spices to your personal taste. Soaking
the onion and radish in water for just 10 minutes takes away
some of the smelly sulfur compounds and mellows the flavors

About 1 cup radishes, diced into 1/4 inch cubes
1/2 red onion, diced
1 small handful cilantro, chopped
Juice from one lime
Salt to taste
1 pinch toasted mustard seeds (if desired)
1 pinch ground cumin (if desired)
1 pinch ground red pepper (if desired)

Put diced radish and onion into fresh, cold water to soak for 10
minutes. Drain well and toss with lime juice, cilantro, spices
and a pinch of salt. Refrigerate until ready to serve.

Radish Greens Soup

Thursday, March 25th, 2010
Karen Moss, Tucson CSA

2 tablespoons butter
1 large onion, diced
2 medium potatoes, sliced
4 cups raw radish greens
4 cups chicken broth
1/3 cup heavy cream
5 radishes, sliced

Melt butter in a large saucepan over medium heat. Stir in the onion, and saute until tender. Mix in the potatoes and radish greens, coating them with the butter. Pour in chicken broth. Bring the mixture to a boil. Reduce heat, and simmer 30 minutes.

Allow the soup mixture to cool slightly, and transfer to a blender. Blend until smooth.
Return the mixture to the saucepan. Mix in the heavy cream. Cook and stir until well blended. Serve with radish slices.
It’s also good with goat cheese or feta crumbled over the top.

Black Spanish Radish Slaw

Thursday, January 14th, 2010

2-3 black Spanish radishes, scrubbed and grated
3 cups finely shredded cabbage
1 cup coarsely grated carrots, any color
1/2 cup thinly sliced green or red onion
2 tablespoons fresh lemon juice
1/2 teaspoon sugar
2 tablespoons olive oil
2 tablespoons finely chopped parsley, cilantro, or mint leaves