CSA starts! help with radishes and salad turnips?

junebride060306

I am so excited our CSA starts today. we are getting red leaf and romaine lettuce, pea tendrils, kale, spinach, bok choy, radishes, salad turnips and cilantro.

I think I am pretty set on what to do with everything except the radishes and salad turnips. I have no idea what to do with them!!!!! Only experience I have with radishes is when they are on soemthing as a garnish, I've tasted it raw and wasn't crazy about it. I don't think I've ever been around a salad turnip! LOL. any advice/recipes would be greatly appreciated! thanks!!!

Mrs.MauiBride24

Slice the radishes thin and use them in salads.

Buy this cookbook:  Asparagus to Zucchini

http://www.macsac.org/atoz.html

I recently saved this recipe from somewhere:

Pan Saut?ed Radishes

 

Makes 6

 

INGREDIENTS

2 bunches small radishes (about 16)
4 Tbsp. sweet cream butter, divided
Sea salt and pepper to taste
? cup dry white wine or chicken stock
Flat-leaf parsley, coarsely chopped
Fresh chives, snipped

PREPARATION

? Remove the leaves, trim the stem end and snip the roots off the radishes. Wash, then pat them dry.
? Depending on how you want to use the radishes, slice, coarsely chop or quarter the radishes lengthwise. (For a side dish, slice them. For topping crostini, chop or quarter them.)
? In an 8-inch nonstick skillet, melt 2 tablespoons of the butter over medium heat, taking care not to brown it. Add the prepared radishes, season with salt and pepper to taste and cook over medium-low heat until the radishes start to soften just a bit: 2 minutes for coarsely chopped, 3 minutes for sliced or quartered.
? Add the white wine or the chicken stock and raise the heat to medium-high. Stir until most of the wine evaporates, but not longer than 3 minutes. Remove from the heat.
? Add the remaining butter, fresh-chopped parsley and snipped chives.
? Serve as a side dish, or with crostini and goat cheese as a starter.

 

SuperGreen

If you don't like raw radishes, try blanching them first them putting them on a sald.

Salad turnips are delicious, very mild and flavorful.  We do this Southern Turnip Casserole recipe.  It's pretty mild, so I add in a bunch of S&P and pre-cooked egg noodles before the casserole goes into the oven.  I cook the noodles a minute or two less than what the package says, otherwise they're mush once they've been baked in the casserole.  Alternatively, you could eat this with bread.

Southern Turnip Casserole

1 Vegetable Bouillon Cube
1 1/2 Cups Water
3 Cups peeled, sliced Turnips
1 Tablespoon Olive Oil
1/2 Cup sliced Onion
1 Tablespoon Garlic, minced
Salt and Pepper to taste
1/4 Cup Sour Cream
1 Cup shredded sharp white Cheddar Cheese

Instructions:

Place the vegetable bouillon cube into a saucepan with the water, and bring to a boil to dissolve the cube. Add the turnips and cook until tender, about 10-15 minutes, drain and set aside.

In a saute pan, heat the olive oil and cook the onions until transluscent. Add the garlic and cooked turnips, salt and pepper and heat through. Remove from heat, stir in the Sour Cream and half of the shredded cheese and mix well.

Transfer mixture to a baking dish coated with cooking spray and top with the remaining cheese.

Bake at 350 degrees for 20-25 minutes, until the cheese is melted and bubbly.

t_elefteria

I just used my red radishes in two recipes last week, planning to use the greens in an omelet or quiche this weekend. Im getting white radishes next week and I think Im going to roast them with potatoes and chicken. Ill let you know how they turn out, but in the meantime check out my blog for the two current radish recipes!

 ChewsLocal

KLF01

I have recently become obsessed with radishes. I have sliced them and put them on top of cream cheese on toasted bagels and also made the recipe on Chocolate and Zucchini's blog for Chicken and Radish Salad with Creamy Avocado dressing and it was delish.

http://chocolateandzucchini.com/archives/2010/05/chicken_and_radish_salad_with_avocado_green_goddess_dressing.php