Kimchi

Recipe courtesy of Heidi, CSA Packing Manager
Adapted from the Urban Country Fair's Skillshare Workshop in Union Square (Somerville)

Chop or shred as many vegetables as you like. Vegetables can include: Tatsoi, Bok choy, carrots, beets, radishes, apples, mustard greens, hakurei turnips.

For every 2 pounds of vegetables, you will need:

- 4c. water
- 1/2c. coarse salt
- 3 chopped scallions (or onion or leek)
- 2 cloves minced garlic
- 1 1/2 T minced hot pepper
- 2 t sugar
- 1 1/2 t minced fresh ginger

In a large bowl, dissolve salt in water. Add vegetables and weigh down with plate. Let sit for 12 hours. Drain vegetables. Mix in other ingredients. Pack into jars. If extra space at top, push bottom of baggie in and fill with
brine to top. Seal jar. Let it ferment in cool dark place for about a week.
Test it occasionally and refrigerate when it's fermented to your liking. Enjoy!

Roasted Radishes, Hakurei Turnips and Scallions

Recipe courtesy of Bethany, CSA Manager

As many radishes as you have, quartered
As many hakurei turnips as you have, quartered
As many scallions (or onions or leeks) as you like, chopped into 1-inch pieces.
Toasted sesame oil
Tamari or other soy sauce

Preheat oven to 400 degrees. In baking pan large enough to fit all your vegetables, toss the vegetables with enough sesame oil and tamari to lightly coat everything. Spread out vegetables evenly on a baking pan. Roast for about 30 minutes, or until tender, stirring once or twice in between. Delicious!

Cherry Tomato Summer Salad with Ranch Dressing

Serves 4 - recipe from Food Network Kitchens Cookbook, 2003

Forget bottles and jars. Our homemade 1-2-3 ranch dressing turns this American classic into the real deal. Immersing vegetables in boiling salted water and then plunging them into ice water is called blanching and refreshing. Having the water at a full rolling boil before adding the vegetables, as well as cooking uncovered, is the key to keeping green vegetables vibrant.

8 ounces small red-skinned potatoes, halved
Kosher salt
1 cup fresh corn kernels (from 2 ears of corn)
1 cup chopped fresh green or wax beans
1 cup small broccoli florets
1 cup cherry tomatoes, halved
1 kirby cucumber with peel, chopped
Ranch Dressing, recipe follows
Freshly ground black pepper
4 cups torn mixed greens, such as arugula, romaine, and watercress
1 cup sprouts, such as alfalfa, broccoli, radish, or pea, optional

Put the potatoes in a small saucepan with enough cold water to cover and season with salt. Bring to a boil and then simmer, uncovered, until just tender, about 5 minutes. Drain and put in a large bowl.

Bring a medium pot of water to a boil and salt it generously. Fill a medium bowl with ice water and salt it as well. Add the corn, beans, and broccoli to the boiling water and cook until crisp-tender, about 2 minutes. Use a slotted spoon or strainer to scoop out the vegetables and plunge them immediately into the ice water. Drain the vegetables, pat them dry, and add to the bowl of potatoes along with the tomatoes and cucumber.

Toss the salad with 1/2 cup of the dressing. Taste, and add more salt and pepper, if desired. (The salad may be prepared up to this point 2 hours ahead and refrigerated.)

When ready to serve, toss the salad with the greens and the sprouts, if desired, and with a bit more dressing if you like your salad on the well-dressed side. Pass the remaining dressing at the table.

Ranch Dressing:
Yield: about 1 1/3 cups
1 clove garlic
1/2 teaspoon kosher salt
1 cup mayonnaise
1/3 cup buttermilk
2 tablespoons minced fresh flat-leaf parsley
2 tablespoons minced fresh chives
1 scallion (white and green parts), thinly sliced
1 teaspoon white wine vinegar
Freshly ground black pepper

Smash the garlic clove, sprinkle with the salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste. Scrape the paste into a small bowl, add the remaining ingredients, and whisk well to make a creamy dressing. Use immediately or refrigerate in a tightly sealed container for up to 3 days.

Radish Pickle

1 bunch sliced radish
2 tsp sugar
2 tsp kosher salt
2 T white vinegar

Shake and let sit in fridge for 30 minutes. Shake and eat!

Recipe submitted from Somerville work-trade member, Amy Rindskopf.

Sauteed Radishes with Hard-Cooked Eggs and Spiced Yogurt Sauce

Serves 4 – from Farmer John’ Cookbook

6 large hard-cooked eggs, halved and quartered
1 scallion, chopped
1 teaspoon salt
Freshly ground black pepper
2 tablespoons butter, divided
1 bunch radishes, quartered
1 teaspoon ground cardamom
1 teaspoon crushed coriander seeds
1 teaspoon crushed sesame seeds
1 teaspoon ground cumin
1 1/4 cups plain yogurt
1/3 cup fresh cilantro, chopped
3 tablespoons fresh lemon juice
1 teaspoon paprika

Arrange hard-cooked eggs in a shallow serving dish. Scatter the scallion over the eggs and season with salt and pepper.

Over medium heat, melt 1 tablespoon of butter. Add radishes and cook until tender, 8 minutes. Transfer radishes to a dish and cool.

Let skillet cool for a few minutes and return to stove on a low heat. Melt remaining 2 tablespoons of butter in skillet. Add cardamom, coriander, sesame, and cumin. Cook until fragrant, stirring constantly to prevent burning about 4 mintues. Scrape into a small bowl and set aside to cool.

Place yogurt in a medium bowl, add spices, cilantro, lemon juice and paprika. Stir to combine.

Arrange cooked radishes over eggs, pour yogurt sauce evenly over all. Serve immediately.

Yucatecan Radish Salsa

Yield 3 cups – from the Hawaii Farmer’s Market Cookbook

This radish salsa is the Yucatecan version of the classic Mexican tomato salsa and is bursting with flavor and texture. Serve it as a dip with tortilla chips or as the perfect complement to fajitas or grilled meats.

3 medium Roma tomatoes, diced
8 radishes, diced
2 tablespoons red onion, minced
1 avocado, peeled and diced
3-4 sprigs cilantro, chopped
1 teaspoon salt
1/2 teaspoon black pepper
juice of 2 limes
1 habenero chili, minced or 1 teaspoon hot sauce

Mix all ingredients except chili. Add chili gradually, to taste. The spice will intensify slightly as salsa sits and flavors meld, so take that into account. Salsa can be stored in an airtight container in the refrigerator for 7 to 10 days. When making it in advance, add avocado shortly before you plan to serve to avoid discoloration.

Red Radish, Green Bean, and Basil Salad

Serves 6 – from The Herbal Kitchen, Cooking with Fragrance and Flavor by Jerry Traunfield

1/4 cup finely chopped shallots
2 tablespoons sherry vinegar
1 pound fresh green beans
1 bunch radishes, cut into wedges (about 2 cups)
1/2 cup basil, coarsely chopped
2 tablespoons olive oil
1 teaspoon sea salt
Freshly ground black pepper
1/2 cup thin shavings of Parmigiano-Reggiano

Stir shallots and vinegar in a large mixing bowl and let sit to mellow the raw bite of the shallots.

Boil the beans in a large pot of heavily salted water until tender but still have some crunch. Drain beans and plunge into a large bowl of ice-cold water. Drain again and dry on paper towels.

Add beans to bowl of shallots. Add remaining ingredients except cheese. Toss and pour onto serving platter. Top with shaved cheese.

Herbal improvisations: In place of basil add three tablespoons coarsely chopped tarragon and top the salad with crumbled goat cheese instead of Parmesan. Or add 1/4 cup coarsely chopped dill and top with crumbled feta.

Brined Cucumber and Radish Salad

Serves 4 – Gourmet, July 2004

Ingredients:
6 cups water
1 teaspoon sugar
4 large garlic cloves, crushed
1/4 teaspoon black peppercorns
3 tablespoons plus 1/2 teaspoon kosher salt
1 lb Kirby cucumbers
1/2 lb radishes, trimmed and quartered
1 cup loosely packed flat-leaf parsley leaves
1 tablespoon vegetable oil

Boil water, sugar, garlic, peppercorns, and 3 tablespoons salt in a 4-quart pot, uncovered, 10 minutes.

While brine is boiling, halve cucumbers lengthwise and cut crosswise into 1/3-inch-thick slices.

Remove brine from heat and add cucumbers and radishes. Let stand, uncovered, 10 minutes, then drain in a colander, discarding garlic and peppercorns. Transfer cucumbers and radishes to a bowl of ice and cold water to cool, then drain well in colander.

Toss cucumbers and radishes with parsley, oil, and remaining 1/2 teaspoon salt in a large bowl and chill, uncovered, about 20 minutes.

Cooks' note: Salad can be prepared 1 day ahead and chilled, covered.

Cucumber, Radish and Green Onion Salad with Chili-Lime Dressing

Serves 6 – recipe from Bon Appétit, April 1998

Ingredients:
6 tablespoons rice vinegar
1/4 cup sugar
1 teaspoon salt
2 Pickling Cumbers, halved lengthwise, thinly sliced crosswise
1 bunch thinly sliced radishes
1 1/2 cups matchstick-size strips green onions (about 6)

Chili-Lime Dressing
1 tablespoon chopped fresh mint

Mix first 3 ingredients in large bowl to blend. Add cucumbers and toss to coat. Let stand 1 hour, tossing occasionally.Drain cucumber mixture. Return cucumbers to large bowl. Add radishes and green onions. Toss salad with Chili-Lime Dressing.

Chili-Lime Dressing

Ingredients:
1/4 cup fresh lime juice
2 tablespoons soy sauce
1 tablespoon chili oil or hot sauce
1 tablespoon (packed) golden brown sugar
1 teaspoon minced garlic

Whisk lime juice, soy sauce, chili oil, sugar and garlic in medium bowl to blend. Season dressing to taste with pepper. (Can be made 6 hours ahead. Cover and refrigerate.)

Recipe found at www.epicurious.com.

Roasted Radishes with Soy Sauce and Toasted Sesame Seed

3-4 servings

20 medium radishes, trimmed and cut into fourths (use all red, or a mixture of red and white)
1 1/2 T roasted peanut oil
1-2 T soy sauce
2 green onions (scallions) sliced thin
1 T sesame seeds, toasted in a dry pan

Preheat oven to 425 F. Wash radishes, trim ends, peel if needed, and cut into same size pieces. I cut the white icicle radishes into diagonal pieces, and the red ones into half or fourths, depending on how big they were. Cut green onions into thin slices.

Toss radishes with peanut oil, then roast about 20 minutes, stirring one or two times. When radishes are tender and starting to brown, remove from oven, toss with soy sauce to coat and mix in green onion slices. Put back in oven and roast about 5 minutes more.

During final five minutes roasting time, put the sesame seed in a dry pan and toast over hot stove for about 2 minutes, or until starting to brown. Remove radishes from oven, place in serving bowl and sprinkle with toasted sesame seeds. Serve hot.

Recipe courtesy of kalynskitchen.blogspot.com

Snap Pea Salad with Radish and Lime

Ingredients

* 8 ounces sugar snap peas, trimmed and halved (about 2 cups)
* 7 ounces yellow wax beans, trimmed and cut into 1-inch pieces (about 3 cups)
* 3 tablespoons lime juice
* 2 tablespoons extra-virgin olive oil
* 1/2 cup chopped fresh cilantro
* 1/4 teaspoon salt, or to taste
* Freshly ground pepper to taste
* 1 bunch radishes, trimmed and thinly sliced (about 10)

Directions

Steam peas over 2 inches of boiling water, stirring once, until crisp-tender, 4 to 5 minutes. Transfer to a baking sheet lined with paper towel. Steam wax beans until crisp-tender, about 5 minutes. Transfer to the baking sheet. Refrigerate until chilled, about 20 minutes.

Whisk lime juice, oil, cilantro, salt and pepper in a large bowl. Add radishes, peas and beans; toss to coat. Serve chilled.

Recipe courtesy EatingWell.com

Soupe Pelou (Radish Greens Soup)

from Twelve Months of Monastery Soups
contributed at our 2009 CSA Potluck Dinner

1/3 cup olive oil
2 leeks or onions, chopped
1 bunch fresh radish tops and leaves (or mustard or turnip greens)
4 potatoes, peeled and cubed
1 cup celery, chopped
1 cup cabbage, chopped
3 cups water
salt and pepper to taste
1/4 tsp nutmeg
1/2 cup milk
grated radish (for garnish)

Pour the olive oil into a pot and add the leeks. Saute lightly over low-medium heat for 3 minutes. Add immediately the well-washed and chopped radish tops. Stir. Cover the pot and let the sauteing process continue for another 3 minutes.

Add the potatoes, celery, cabbage, water, salt, pepper, and nutmeg and stir again very well. Cover the pot and simmer the soup for 45 minutes. Allow the soup to cool.

Pass the soup through a sieve or blend it in a blender, and then return it to a clean pot. Add the milk and mix well. Reheat the soup if you wish to serve it hot, or refrigerate it for a few hours and serve cold.

Chase's Coleslaw

from our 2009 CSA Potluck Dinner

4 cups chopped cabbage (~5 large leaves)
2 carrots, grated
1/2 red pepper, chopped
6 stalks celery, chopped
1 kohlrabi, peeled and shredded
3 radishes, chopped

Dressing:
1 cup mayonnaise
2 tbsp red wine vinegar
4 tsp sugar

Prepare dressing, then toss with vegetables. Chill for 24 hours.

Roasted Radishes with Soy Sauce and Toasted Sesame Seed

contributed by Vicki, CSA member

20 medium radishes, trimmed and cut into fourths (or you can use kohlrabi as a substitute!)
1 1/2 tbsp roasted peanut oil
1-2 tbsp soy sauce (I used about 1 1/2 tbsp)
2 green onions (scallions) sliced thin
1 tbsp sesame seeds, toasted in a dry pan

Preheat oven to 425 F. Wash radishes, trim ends, peel if needed, and cut into same size pieces. I cut the white icicle radishes into diagonal pieces, and the red ones into half or fourths, depending on how big they were. Cut green onions into thin slices.

Toss radishes with peanut oil, then roast about 20 minutes, stirring one or two times. When radishes are tender and starting to brown, remove from oven, toss with soy sauce to coat and mix in green onion slices. Put back in oven and roast about 5 minutes more.

During final five minutes roasting time, put the sesame seed in a dry pan and toast over hot stove for about 2 minutes, or until starting to brown. Remove radishes from oven, place in serving bowl and sprinkle with toasted sesame seeds. Serve hot.

Radish Bulbs and Greens Sauteed with Green Garlic and Chives

from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce

2 bunches radishes
1 1/2 tbsp butter
1 1/2 tbsp chopped green garlic
1 1/2 tbsp chopped fresh chives
salt and pepper

Clean radishes well under running water to remove all traces of dirt. Cut off the upper leaves and coarsely chop them. Cut off the remaining greens and stalks and discard them. Trim and quarter the bulbs. Heat butter in a large skillet over medium-high flame. Add quartered radishes and cook, stirring often, 2 minutes. Stir in greens, green garlic, and chives and cook until wilted, another 1-2 minutes. Season with salt and pepper to taste. This is a great side dish with poached, steamed, or grilled fish.

Radish, Mango, and Apple Salad

from Vegetarian Cooking &Vegetable Classics

10-15 radishes
1 dessert apple; peeled, cored, and thinly sliced
2 celery stalks, thinly sliced
1 small, ripe mango, peeled and cut into small chunks
1/2 cup sour cream
2 tsp creamed horseradish
1 tbsp chopped fresh dill
salt and freshly ground black pepper
sprigs of fresh dill to garnish

To prepare the dressing, blend together the sour cream, horseradish, and dill in a small jog or bowl and season with a little salt and pepper.

Top and tail the radishes and then slice them thinly. Add to a bowl together with the thinly sliced apple and celery.

Cut through the mango lengthwise either side of the stone. Make even criss-cross cuts through each side section. Take each one and bend it back to separate the cubes. Remove the mango cubes with a small knife and add to the bowl. Pour the dressing over the vegetables and fruit and stir gently so that all the ingredients are coated in the dressing. When ready to serve, garnish with sprigs of dill.

Pickled Radishes

from Christine, Groundwork Lawrence CSA Member

2/3 cup Red Wine Vinegar
1/2 cup Sugar (I like cane sugar but I think any sugar would be fine)
1 T. Coarse Ground Salt
1 t. peppercorns
3 cloves crushed garlic
10-15 Radishes, sliced thin
Fresh Dill (to taste)
Pinch red pepper flakes (to taste)

Mix all items in a bowl and let sit, refrigerated for 30 min. Best if eaten within 24hrs - otherwise the radishes get a little soggy!

Pink Radish Spread

from Tory, Lanesville CSA Member

1 cup minced red radishes
8 oz vegan cream cheese (tofutti)
1 1/2 tablespoons horseradish
1/2 teaspoon salt

Put all in food processor and blend till smooth
Really nice with pumpernickel toasts

Hidden Radish Dressing/Dip

from Tory, Lanesville CSA Member

1 bunch spinach (5 oz)
1 cup greek yogurt, plain
1/4 cup mayonaise
8 oz cream cheese
1 bunch radishes (1 cup minced)
1/2 cucumber, peeled (1/2 cup minced)
2 cloves garlic or 4 garlic scapes
1 teaspoon white wine vinegar
salt and pepper to taste

Put all in the food processor and blend till smooth

Cheddar Horseradish Spread

Contributed by CSA member Tory
Gourmet | August 2007



Makes about 2 cups.

Ingredients
2 cups coarsely grated extra-sharp white Cheddar

1 & 1/2 cups finely chopped radish (1/2 pound)

1/3 cup mayonnaise

2 tablespoons drained bottled horseradish

2 tablespoons finely chopped fresh parsley
2 teaspoons Dijon mustard



Preparation
Stir together all ingredients with 1/4 teaspoon each of salt and pepper.

Accompaniment: celery sticks, crackers, or crusty bread