radishes – The Answer is Always Pork

our csa from eatwell farm

Jordan and I have been enjoying the bounty of spring through our CSA with Eatwell Farm. We’ve been obsessed with their strawberries and fava beans (maybe you’ve noticed), and we now count cherries and radishes among those obsessions as well. The cherries were so good that they didn’t even make it into a recipe. We ate them straight from the bag the day we got them. The radishes were also wonderful – crunchy and spicy. We used them in a salad and also pickled a few. I’d never had them before, but pickled radishes are a good idea. Trust us.

Pickled Radishes
1/2 bunch radishes, quartered
1 t salt
1 t sugar
1/4 cup vinegar
1 clove garlic
1/4 t fennel seed

Heat the sugar, salt and vinegar in a small pot until dissolved. Pour over the radishes, garlic and fennel seeds. Seal the jar and place in the fridge to marinate overnight or up to 1 month. We ate these with some leftover cheese nubbins from a dinner party and they were awesome.

If you are interested in joining a CSA and getting in on this incredible produce, check out LocalHarvest to find on in your area.

-Emily

spring salad with snap peas and radishes

This recipe is borrowed from our friends Matt and Alexa. We went over to their place for dinner on Friday and loved this salad. Lucky for us, they are generous with the recipes and also belong to the same CSA so we already had the ingredients in our fridge. We liked it so much, we had it for lunch the next day.

Spring Salad with Snap Peas, Radishes and Mint
1 basket of snap peas, or about two handfuls, sliced
1 bunch radishes, sliced
1 T mint, sliced thinly
1/4 cup almonds, quickly browned in a saute pan and chopped

For the dressing
1 T lemon juice
2 T olive oil
salt and pepper

Slice the veggies and combine in a bowl. Roast the almonds in a dry saute pan over low heat until browned, 5 – 10 minutes. Slice the almonds and toss with the salad. Dress lightly with the lemon and olive oil. Sprinkle with salt and pepper.

All of these ingredients marry so well. Jordan and I may not have paired them (the credit all goes to Matt and Alexa on this one), but we sure will make it again if we get another week of snap peas – a short season on those little guys! The salad is perfect and so spring. I loved it (like almost anything spring-y right now)!

-Emily