by Josh Casey, Farmer and Executive Director
You may have received 2 varieties early in the home delivery season, French Breakfast (reddish pink, long and slender) and hailstone which are white and very easy to identify. Spring storms anyone? Please no REAL hailstones for the garden.
So most people think of radishes as an accent to a salad, eaten raw, and they are very delicious this way, grated, diced, chopper, sliced, whatever your preference.
But if you want something a bit different, chop them into bite size pieces, toss in a little coconut oil, set your oven to 450 degrees and roast those guys.
Watch your radishes as all ovens are a bit different. We cook them about 20-25 minutes.
Once they are done, enjoy!
Roasted radishes pair well with red meat and lose their “bite” and turn sort of buttery and creamy.