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Posts Tagged radish

Cinnamon Sugar Radish Chips

Many thanks to  CSA Member Christina Wilson for Sending us this unique recipe for Radishes.

10-15 radishes
1 tbs. olive oil
½ tbs. honey
1-2 tbs. cinnamon sugar mixture

Preheat your oven to 350ºF. Slice the radishes approximately ¼ inch thick and put them in a microwave safe bowl. When you are done slicing, microwave for about 30 seconds to soften them up. Drain any liquid, and add them to a larger bowl.

Add the olive oil, honey, and cinnamon sugar. Mix well to coat all of the radishes. Spread on a baking sheet lined with parchment paper. Make sure they are evenly spread out and not stacked on top of each other.

Cook for 15 minutes at 350, then remove the radishes and flip them over. Reduce oven temperature to 225 and bake for another 20 minutes. You will notice they will begin to shrink in size and crisp up, which is a good thing! Remove from the oven, plate and serve.


Rustic Radish Soup

1 bunch radishes including their greens
tablespoons unsalted high grade butter
large red onion, chopped
large leek, sliced
perfect small potatoes (russet or yukon), cut into eighths
small achovy, packed in oil and chopped (optional)
cup flat leaf parsley
pinch of sea salt to taste, with a pinch of Maldon salt flakes for finish
pink or black fresh milled peppercorns, to taste
cups light cream or half and half
filtered water
flat leaf parsley and fresh radish rosettes for optional garnish

Sauté the chopped onion and leek in butter in a Dutch oven or braising pot.  Add the potatoes (peeled or not) and optional chopped anchovy. Cover with filtered water   (@1 inch above contents); add salt and pepper to taste. Bring to a simmer and cook until potatoes are completely soft (@30-35 minutes).

Add the fresh radish greens and chopped parsley. Simmer about 5 minutes. Let cool a bit and puree using an immersion blender or transfer to a blender/food processor.  Return to pot, if you have transferred to process. Bring back to a simmer.

Finely chop about 1/2-3/4 cup of the radishes and sprinkle with salt. Add these to the pot and cook until tender. Cut some additional raw radishes as rosettes and place in ice water in fridge for an optional garnish later if you like, either in the soup or alongside in a salad.  Stir the cream in to the pot, warm, but do not boil.

Serve with an optional garnish of chopped parsley with a radish rosette, finishing salt and pepper to taste, and a toasted and buttered slice of artisan bread.

From: the kitchen

Spring Greens with Asparagus-Ricotta Toast

This is a satisfying simple spring meal that can be served for lunch or dinner.

Get into the swing of spring with this tasty, seasonal salad.  Everyday Food editor Sarah Carey shows you how to make rustic toast and a fresh green salad.

  • 1/4 cup olive oil, divided
  • 1 bunch asparagus, trimmed
  • Salt and pepper
  • 2 teaspoons grainy Dijon mustard
  • 2 tablespoons rice vinegar
  • 1/4 cup finely chopped fresh chives
  • 4 slices crusty bread
  • 1 small to medium head of  lettuce, trimmed and torn
  • 3 radishes, thinly sliced
  • 1/4 cup ricotta cheese


  1. Preheat oven to 450 degrees with racks in upper and lower thirds. On a rimmed baking sheet, toss asparagus with 1 tablespoon oil and season with salt and pepper. Roast until tender and browned in spots, about 20 minutes.
  2. Meanwhile, in a large bowl, whisk together mustard, vinegar, chives, 3 tablespoons olive oil, and season with salt and pepper. Brush both sides of bread with vinaigrette, and place on a baking sheet. Bake until both sides are golden, about 8 minutes, flipping once.
  3. Add greens and radishes to bowl, toss to coat, and divide among four plates. Top with asparagus. Season ricotta with salt and pepper and spread on toast to serve.


From Martha Stewart Food

Radish Leaf Pesto

2 large handfuls of good-looking radish leaves, stems removed
1 ounce hard cheese, such as pecorino or parmesan, grated or shaved using a vegetable peeler
(1 ounce) nuts, such as pistachios, almonds, or pine nuts (avoid walnuts, which make the end result too bitter in my opinion)
1 clove garlic, germ removed, cut in four a short ribbon of lemon zest cut thinly from an organic lemon with a vegetable peeler (optional)
2 tablespoons olive oil, plus more to get the consistency you like
ground chili pepper

Put all the ingredients in a food processor or blender or mini-chopper, and process in short pulses until smooth. You will likely have to scrape down the sides of the bowl once or twice. This produces a thick pesto; add more oil and pulse again to get the consistency you prefer. (This can also be done with a mortar and pestle; Taste, adjust the seasoning, and pack into an airtight container (I use a recycled glass jar). Use within a few days (it will keep longer if you pour a thin layer of oil on the surface) or freeze.

From Chocolate and Zucchini

Perfect Guacamole Recipe

2 ripe avocados
1/2 red onion, minced (about 1/2 cup)
1-2 Serrano chiles, stems and seeds removed, minced
2 tablespoons cilantro (leaves and tender stems), finely chopped
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped
Garnish with red radishes or jicama. Serve with tortilla chips.

Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl.
Using a fork, roughly mash the avocado. (Don’t overdo it! The guacamole should be a little chunky.) Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.  Chilling tomatoes hurts their flavor, so don’t chop the tomatoes or add to the guacamole until ready to serve.  Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.  Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.  Just before serving, chop the tomato; add to the guacamole and mix.


From simply recipes

Strawberry and Radish Salad with Balsamic Vinegar and Parsley

Radishes have never been a favorite of mine. This season I decided that I would eat them every evening while I am preparing dinner. They are fat free and considering their size they are just loaded with nutrients! In just ½ cup there is vitamin C, giving you 14% of your daily value. Radishes have vitamin K, B6, niacin, folate, and pantothenic acid.  Now I look forward to having them every evening!

Strawberry and Radish Salad with Balsamic Vinegar and Parsley (makes 4 servings)
1/2 lb. fresh, ripe, juicy strawberries
1 bunch of radishes
bout 1 tablespoon Balsamic vinegar
about 1 tablespoon of your best extra-virgin olive oil
1 bunch Italian or flat-leaved parsley

Trim the stems off both the strawberries and radishes. Cut radishes into quarters and do the same with the strawberries if they’re large; small-medium-sized strawberries can just be halved.

Wash and pat parsley dry. Trim off ends and tear the whole, long sprigs just once through the middle so that pieces are about 2″ and include the stems.

Mix the balsamic vinegar and olive oil at the bottom of a large bowl. Add the parsley and toss. Add the radishes and strawberries and toss once more. Serve immediately

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