I noticed yesterday when I walked through the garden that the radishes are pushing up above the soil, ready to be pulled. That means we’ll have radishes for sale this weekend at the market in addition to the lettuces and arugula, as well as in the CSA boxes. This is a good time to pull a non-conventional radish recipe out of the file. Vegetables from Amaranth to Zucchini by Elizabeth Schneider is my go-to book for the best information on vegetables and her recipes are great: unusual and trendy but easy to prepare and delicious to eat.
From Ms. Schneider, Radish Top Soup:
Very fresh radish tops from 2 large bunches of table radishes (they taste like mild arugula, to which they are related)
3 medium scallions (green onions)
2 medium floury potatoes (russets)
1 T olive oil
1/2 tsp sugar
About 3 cups vegetable or chicken broth
Salt and white pepper
Nutmeg
8 to 12 red, pink, and/or purple radishes
1. Discard yellowed radish leaves, if any. Wash greens in several changes of water, lifting out to leave debris behind (radishes can be very muddy). Trim scallions, chop white and light green parts, thin-slice greens. Peel and thin-slice potatoes.
2. Heat oil in medium saucepan over moderate heat. Add radish greens, chopped scallion and potatoes. Toss until leaves wilt. Add sugar and 2 1/2 cups broth. Simmer, covered, over low heat until potatoes are soft, about 20 minutes.
3. Whiz with immersion blender to a smooth puree. (Or transfer to a food processor in small batches and puree until very smooth.) Return to saucepan and stir in remaining broth, for desired consistency. Season with salt, white pepper and nutmeg.
4. Pare colored skin from radishes and cut into thin strips and/or petal shapes. Slice the white interior part into rounds. Heat soup and ladle into small bowls. Garnish with radish pieces and slices and scallion greens to taste.
Enjoy!
PS: This book is humongous. It really is an encyclopedia for every vegetable you have ever wanted to learn about, the funky stuff you see in the produce section of the best upscale fresh markets. 500 recipes, 275 photographs. James Beard Award winner. You need this book.