This week's Record Eagle column features Radishes, my favorite punch of color amongst the waves of spring greens. There's a bit about how to grow 'em and why we cover them from germination until planting.
There's also two recipes...
The first is a play on the classic combination of Radishes and Butter. The idea of paddling grated radishes with sweet butter came from a former CSA member, Sonny Vynhyl. Her original recipe called for adding parmesan and rosemary. I've simplified it down but any number of flavors could be added-- sorrel, honey, thyme, chives, tarragon.
The second was inspired by Skye Gyngell, a London-based chef, I used to work for. I just joined instagram and one of the first photos I saw was a dish of beautiful pink, poached radishes. There was no other description of the dish, so I tried it out at home and came up with this. I try to eat the radish greens as much as possible. Happily, I've eaten this for dinner 3 times in the last week and am still not sick of it!