It’s officially the start of summer CSA farm share! My favorite part of summer is all the new and organic vegetables I get fresh from the farm each week. I think it would be fun to showcase what I got and share what I did with them. It was colder than normal here up north so we’re still waiting for some of the vegetables to mature. But, we have a ton of salad greens, green garlic, red radishes, and ‘something special from the winter treasure chest.’ It was black radishes and I was very intrigued.
Yes, the black radish is technically a winter variety, but hey…we’re up north! The black radish has a different texture and slightly different taste than the red ones. They have a sturdier flesh and are expected to have a “hot” flavor, but after roasting they tasted a bit sweet. The red radishes are juicer and may have shared some flavors with the black radishes for harmonious dish. It’s simple to make too.
The radishes are sliced into cubes, tossed with avocado oil, herbs, and seasoning. Since the black radishes are sturdier, they should be sliced about 70% smaller than the red ones to provide an even texture between the two varieties after roasting. The red radish leafy greens are a bit bitter when eaten raw but are amazing when heated. After the radishes are cooked, I immediately folded the leaves with the hot radishes and oil until they wilt.
It’s a very colorful and enjoyable light side dish with some new ingredients! I can’t wait to find out what I’ll get next week!
- 1 lb Black Radishes
- 1 lb Red Radishes with Leaves
- 3 Tablespoons Avocado Oil
- 2 Tablespoons of Fresh Thyme Leaves
- 2 Tablespoons of Dill leaves
- ½ teaspoon of Kosher Salt
- ½ teaspoon of Cracked Pepper
- Preheat oven to 425F
- Snip the leaves from the red radishes and set aside.
- Slice the radishes into cubes, the black ones smaller than the red ones.
- Toss the radishes with the avocado oil, herbs, salt and pepper.
- Spread across a shallow pan.
- Cook in the oven at 425F for about 30 minutes.
- When the radishes are done, immediately fold in the radish leaves until they wilt from the heat.