I made a quick stop at the produce market this morning and was filled with joy (yes
, over produce) to find these beautiful, red radishes (99 cents!) and spring onions. They went into my basket with more fresh-grown delights, a gallon of local milk, a dozen local eggs, a loaf of fresh-baked multi-seed bread, some bacon and some goat cheese. On these busy weeks, I'm really glad to have a source for this fresh, "ready-made" goodness!
I couldn't wait to get get into the radishes and onions, so I made a post-workout breakfast no. 2. It was so yummy and simple... I sliced one onion and four radishes, then sauteed them in a bit of organic butter, homegrown thyme and sea salt, over medium heat. Once soft, I pushed the radish & onion mix to the side of the skillet to stay warm and cracked two of the local eggs into the pan, cooking them over-medium. Easy and so very tasty!
I can't wait to start pulling radishes from my own backyard garden... but in the meantime, I'm happy. How do you eat yours?
I have to pop in here and recommend eating radishes raw, sliced thinly, with fresh whipped butter and a light sprinkling of sea salt. They are deee-vine this way. You can even make them a good breakfast of lunch if you spread that fresh butter over a slice of French bread! A must-try.
P.S. we really enjoy your blog!
Courtney - yum! I'll be eating them raw with salted butter for lunch today.
I sometimes make scalloped radishes--which are so yummy and so very very rich. Usually I make quick pickles, do chua style. Yes, do chua is better with daikons, but regular red radishes are yummy too. When I make coleslaw, I will often grate in 1 radish. But I don't like them raw, too spicy in an odd way and the texture is odd.
Dree - Scalloped radishes! Oh, be still my heart (recipe please!). I will definitely be trying that. Love the idea of adding them to coleslaw too!
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