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Posts Tagged radishes

Really Rad Roasted Vegetables

From the share:
8-12 radishes halved or quartered
4-5 potatoes cut into small pieces
3-4 carrots chopped into chunks
3-4 parsnips cut into chunks

From your kitchen:
tbsp olive oil (more if you use more veggies)
1/4 tsp garlic powder
1/4 tsp steak spices
1/4 tsp seasoning salt
1/2 tsp parsley

Heat oven to 375 degrees.
Gather and wash veggies and chop into pieces.
Put into a microwave safe bowl and microwave on HI for about 3-4 minutes.
Take out of microwave and pour olive oil and all the spices into the bowl with the veggies. Stir around so that everything is evenly coated.
Spread veggies onto a baking sheet and cook for 30 minutes.
Take out of oven, let them rest for about 5 minute to cool and then serve with your meal.


Adapted from:



Butter Braised Radishes

From your share:
1-3/4 lb. radishes (about 2 bunches), tops removed and reserved

From your kitchen:
1-1/2 Tbs. unsalted butter
2/3 cup lower-salt chicken or vegetable broth
1 Tbs. cider vinegar
1 tsp. granulated sugar
Kosher salt

Trim the radishes and slice them crosswise into 1/3-inch-thick rounds. Trim and discard the stems from a small handful of the tops, wash the leaves thoroughly, pat dry, and then finely chop enough to measure 2 Tbs. (Save the rest of the tops for another use.)

In a 10-inch skillet, melt the butter over medium heat. Add the radishes and cook, stirring occasionally, until they begin to soften, 5 to 7 minutes. Add the broth. Bring to a simmer, cover, and cook until the radishes are crisp-tender, 5 to 7 minutes. Uncover, raise the heat to high, and add the vinegar, sugar, and 1/2 tsp. salt. Cook, stirring occasionally, until the liquid is reduced to a glaze, 2 to 3 minutes. Garnish with the chopped leaves and serve.





Purple Potato Steak Salad

From your share:
1lb of purple potatoes
4 to 6 radishes
6 to 8 cups mesclun greens

From your kitchen:
1/2 lime
2 medium cloves garlic
1 teaspoon salt
2 teaspoons chipotle powder
12 ounces top sirloin steak
6 scallions
2 to 3 tablespoons sherry vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/2 cup leaves from 4 to 6 stems cilantro

For the salad: Squeeze the 1/2 lime into a small bowl to yield 2 teaspoons of juice. Mash the garlic into a paste with 1/2 teaspoon of the salt, then add to the bowl, along with the piment d’espelette. Mix well.

Trim the steak of any excess fat. Rub the mixture on both sides of the steak, then cover loosely and refrigerate the meat while you cook the potatoes.
Scrub the potatoes, then place them in a large pot and cover with cool water. Bring to a boil over high heat; cook for about 15 minutes, until just tender when pierced with a fork. Drain and let cool for 5 minutes, then cut into halves or quarters (depending on the size of the potatoes).

While the potatoes are cooking, trim the radishes and cut them into very thin slices. Trim the scallions, then cut the white and light-green parts crosswise into thin slices. Chop the cilantro leaves to yield 1/2 cup. Add the warm potatoes; combine these ingredients in a large mixing bowl.

While the potatoes are cooling, cook the steak: Lightly spray a grill pan with nonstick cooking oil spray; heat over medium high heat. Place the steak in the pan and cook for 8 to 10 minutes, then turn it over and cook for about 8 minutes, or until an instant-read thermometer inserted into the thickest part registers–0 degrees and the steak is nicely browned. Transfer to a cutting board and let it rest for 5 minutes, then cut into 1/4-inch-thick slices.
While the steak is resting, make the dressing: Whisk together the vinegar to taste, oil, cumin, pepper and the remaining 1/2 teaspoon salt in a liquid measuring cup, then add to the bowl with the vegetables. Toss to coat evenly. Add the slices of steak and any accumulated juices.

Wash and dry the greens; divide among individual plates, then divide the steak and potato salad evenly on top of each portion of the salad greens. Serve at room temperature.


From: thewashingtonpost



Sautéed Radish, Greens, and Pancetta Pasta

From your share:
1 1/2 pounds radishes with tops

From your kitchen:

12 ounces uncooked linguine
1 (4-ounce) package diced pancetta
2 tablespoons finely chopped garlic
2 tablespoons fresh lemon juice, divided
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper, divided
1/4 cup shaved Parmesan cheese

Remove and reserve the greens from the radishes. Cut each radish into 8 wedges.
Cook the pasta according to package directions in a large saucepan or stockpot;
Reserve 1 cup of the cooking water.

Meanwhile, cook the pancetta in a large skillet over medium until crisp; remove with a slotted spoon, reserving the drippings in the skillet. Add the radishes and cook until tender, about 7 minutes. Add the garlic and reserved radish greens; cook until the greens are wilted.

Toss together the radish mixture, pasta, lemon juice, salt, and pepper. Add the reserved pasta cooking water as needed. Top with the pancetta and Parmesan.






Radish Salad

To store radishes – Remove the tops. The leaves will take moisture and nutrients from the radish place the radishes in a plastic bag and put them in the refrigerator. Do not clean them first. Summer radishes will stay fresh for up to a week.

2 T apple cider
2 T orange juice
2 T fresh lime juice
2 T olive oil
1 t sugar
Kosher salt and freshly ground black pepper
1 bunch of radishes trimmed and cut into wedges
1/4 cup fresh cilantro leaves

1/4 c finely chopped red onion

In a large bowl whisk together the cider, orange juice, lime juice, olive oil, and sugar until the sugar dissolves. Taste and season with a pinch of salt and pepper. Add the radish wedges, cilantro, and red onion. Toss gently and refrigerate for at least an hour making sure to toss the salad midway through its ride in the refrigerator. Serve cold or at room temperature. 

From Your Box:
Apple Cider

From Your Kitchen:
Orange Juice
Lime juice
Olive oil
Red onion






Herby Black Rice Salad with Radishes and Ricotta Salata

1/4 cup olive oil  
2 tablespoons Sherry vinegar or red wine vinegar  
Kosher salt and freshly ground black pepper

Salad and Assembly:
1 cup black rice  
Kosher salt  
2 cups mixed radishes, sliced, quartered  
Freshly ground black pepper  
2 ounces ricotta salata (salted dry ricotta), thinly sliced  
1/4 cup chopped unsalted, roasted almonds  
1/4 cup chopped fresh dill  
2 tablespoons chopped fresh chives

Combine oil and vinegar in a small airtight container; cover and shake well. Season with salt and pepper.

Do Ahead: Vinaigrette can be made 3 days ahead; chill.

Salad and assembly:
Combine rice and 1 3/4 cups water in a medium saucepan; season with salt. Bring to a boil on stove over high. Reduce




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