Sara Jones, Tucson CSA

Radishes make a great foil for a creamy potato salad. If you
have the time and inclination, make the basil aioli. If not, you
can stir the basil into a store-bought mayonnaise.

1 pound red potatoes, cooked and roughly chopped
4-5 green onions, chopped
½ bunch radishes, sliced
2 hard boiled eggs, chopped
About ½ cup basil aioli

Stir together all ingredients. For the best flavor, let the salad sit
in the fridge for an hour or so.

Aïoli

Use it with a potato salad or as a dip for steamed artichokes or
raw vegetables. Also makes a good sandwich spread!

1 large egg yolk at room temperature
1 teaspoon Dijon-style mustard
Salt
2 to 3 teaspoons fresh lemon juice
¾ cup peanut oil or mild olive oil (or half of each)
4 to 6 garlic cloves, finely chopped
Small bunch basil, well chopped

Whisk the egg yolk in a small bowl until light and smooth, then
stir in the mustard, a pinch of salt, and the lemon juice.Whisk in
the oil until the egg and oil thicken. Stir in garlic. Keep covered
and refrigerated.

Tina Hansleben, Tucson CSA

1 bunch radishes
¼ cup flour of choice (I have used many different kinds of
wheat-free flours with success.)
1 egg
1 handful basil leaves, chopped
Juice of one lemon
Peel of one lemon
½ teaspoon salt
Sugar, to taste
Goat cheese, to garnish

Shred the radish bulbs into a large bowl. Add egg, basil, lemon
peel, salt, flour, juice from 1/2 lemon. Add a little more flour if
the mixture is still very wet – you want the vegetables to stick
together. Heat a pan to medium with oil. Scoop out the mixture
in a ¼ cup measure and press down with a spoon. Drop mixture
onto the pan, flatten with a spatula and fry until golden on each
side. Mix remaining lemon juice with a little sugar until you
have a sweet concoction to drizzle onto the fritters at the table.
Garnish with cheese and serve.

Philippe, Tucson CSA

This is a very traditional Belgian summer snack made with radishes, green onions and fromage blanc. Fromage blanc (fresh white cheese) is unique to Belgium and to the north of France and is unfortunately not easily available here. Luckily, Greek yogurt is a close substitute.  Cream cheese can also be used.

It tastes a lot better than it sounds. It is a tasty and refreshing snack or light meal to be served on a warm day accompanied by a flavorful beer.

Green onions
Radishes
Greek yogurt
Bread
Salt and Pepper

Spread a generous layer of Greek yogurt on a slice of bread.
Slice radishes and green onions on top of it until the yogurt is well covered. Sprinkle with salt and pepper.
You can also mix all the ingredients together and use it as a spread or dip.

Submitted by Lorraine Glazar, Tucson CSA
Adapted from a recipe on Astray.com

Three servings

8 ounces carrot, shredded
3-4 radishes, thinly sliced
½ onion, cut in ½ inch dice
¼ cup cilantro (you can chop it or just pull the leaves from the stems)
1 ½ tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon orange juice
¼ teaspoon orange blossom water (optional)
Pinch cinnamon
Salt and pepper

Combine carrots, radishes, onion and cilantro in a bowl.  Place olive oil, lemon juice, orange juice, water, cinnamon and salt and pepper in a small jar and shake thoroughly, then pour over the vegetables.

Lorraine Glazar, Tucson CSA

I find it interesting that suddenly frugality is “in”. For me, it was never “out”. One of the best frugal and delicious moves is to make homemade vegetable stock. I’ve never found a canned or boxed vegetable broth I like, and since it is so easy to make my own, I don’t have to. Using a slow cooker conserves energy, and the idea can be adapted to stove top or pressure cooker.

Clean vegetable trimmings: Root ends of onion, herb stems, green tops from I’itoi onions, tails and tips from carrots, tomato cores, turnips, radishes, celery tops and roots, fennel cores, skins peeled off of ginger roots, etc.
2 quarts good-tasting water
Bay leaf
Peppercorns
Dried chili (optional)

Save your clean vegetable trimmings in the freezer until a gallon sized bag is at least half full. Place these trimmings in your slow cooker and cover with 2 quarts water. Add a bay leaf and a dozen whole peppercorns. Cook on slow for 4 to 8 hours.

Allow to cool, and strain liquid into sturdy jars.

Tips for success:

Use water you like to drink. Tap water is fine if it tastes good to you, otherwise use filtered. Subtle vegetable flavor won’t overcome chlorine or heavy mineralization.

Do not salt. You will salt the stock when you deploy it in cooking.

Save strong flavored vegetables (members of the cabbage family, artichoke peelings, etc) separately and make a batch with them for use in like-tasting soups. Be sure to taste the stock before you label it in case there are any strong flavors (broccoli stems, etc.) you didn’t notice when the mix went in.

Potato peels, winter squash trimmings, etc. make a wonderful cloudy broth. It’s perfect for chowders or other thick chunky soups; keep it separate from stock you want to look clear.

Compost the solid vegetables after you have strained off the stock. If planning to freeze the stock leave 1 ½ inches “headroom” in the top of the jar.

Tina Hansleben, Tucson CSA

3 large turnips or radishes
¼ cup flour of choice (I have used many different kinds
of wheat free flours with success.)
1 egg
1 tablespoon dried dill or more if fresh
Juice of one lemon
Peel of one lemon
½ teaspoon salt
Sugar, to taste
Chèvre, to garnish

Shred roots into a large bowl. Add egg, dill, lemon peel, salt,
flour, juice from 1/2 lemon. Add a little more flour if the mixture
is still very wet, you want the vegetables to stick together. Heat
a pan to medium with oil. Scoop out the mixture in a ¼ cup
measure and press down with a spoon. Drop mixture onto the
pan, flatten with a spatula and fry until golden on each side. Mix
remaining lemon juice with a little sugar until you have a sweet
concoction to drizzle onto the fritters at the table.

Sara Jones, Tucson CSA

Root vegetables are always great roasted. Slice the radishes into
thick wedges or thin French fry strips, just remember the bigger
they are the longer they’ll take. I usually finish roasting
vegetables by putting them under the broiler for a few minutes
until nicely browned.

1 bunch black Spanish radishes
Olive oil to coat
Lime or lemon juice
Salt, pepper, ground cumin and coriander

Cut radishes to desired size. Mix together oil, citrus juice and
seasonings. Pour over radishes and toss well to coat. Bake in a
375 degree oven until tender (20-45 minutes). Brown under
broiler if desired. Serve warm.

Lorraine Glazar, Tucson CSA

1 cup diced radishes
1 cup diced carrots
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh mint (optional)
Lemon juice
Olive Oil
Salt and Pepper

Cut the vegetables into an even ¼ inch dice. Combine
with the finely chopped herbs and dress lightly with lemon
juice and olive oil, adding salt and pepper to taste.

Sara Jones, Tucson CSA

This makes an excellent side dish served with rice. Since
daikon stimulates the digestion, this kimchi would also be
good served with deep fried foods or fatty cuts of meat. It
will keep well in the refrigerator after the initial
preparation.

1 bunch daikon, greens separated, cleaned and roughly
chopped, roots scrubbed clean and diced
About 1-2 inches fresh ginger, grated
4 cloves garlic, minced
1 + teaspoons of red chile flakes, to taste
1 teaspoon sugar (optional)
Salt

Place prepared daikon roots and greens into a bowl and
sprinkle liberally with salt (about 1 tablespoon per bunch).
Cover and let sit in cool place in kitchen for at least 4
hours or overnight.

Prepare a spice paste by mashing together garlic, ginger, chile
and sugar. Rinse and drain daikon then mix together with the spice mix, using hands to mix well.

Put into a jar and refrigerate. Will taste best after sitting for at least one day.

Philippe, Tucson CSA

1/2 bunch radishes, grated or cut in thin slices
1 cup Greek yogurt
a few stalks of green onions or chives, chopped
Salt and pepper
Sliced bread

Mix radishes and yogurt and a generous dose of salt and pepper.
Spread on bread slices.
Garnish with green onions.