Foodie Friday: Radishes and Bok Choi
June 10, 2011
A great article came out on NPR this week about CSAs and all the yummy things you can do with your share! It’s got some recipes that will come in handy a bit later in our season. I’ll feature some of them in the crop sheets for you when we start seeing some of those veggies.
For those of you that have been reading my crop sheets for a while, you may remember that I’ve had a long and pretty unshakable distaste for radishes. I know, it’s really a horrible thing to dislike, but I’m only bringing it up because I’ve discovered the secret to my loving radishes and I’m going to share it with you. They must be sliced *paper thin*. The only way I know how to do that is with a mandoline (the slicer, not a mandolin, the instrument). Yummy. Also, take great care if slicing anything on a mandoline (or a mandolin for that matter), they are exceedingly sharp. . . I’ll show you my scar sometime if I see ya around the farm.
Salad with Radishes and Avocado
Big pile of greens from the farm
Big pile of greens from the farm
6 or so radishes sliced *paper thin* with a mandoline (ooo, that rhymes!)
1-2 Avocados sliced up (or some other more local and tasty veggie)
Several curls of Parmesan (I use my carrot peeler to peel off curls of parm).
Several turns of freshly ground pepper
Several curls of Parmesan (I use my carrot peeler to peel off curls of parm).
Several turns of freshly ground pepper
Dress with red wine-mustard vinaigrette (recipe here)
And, if you have any bok choi kicking around:
Bacon-y Bok Choi via Shannon at Bellyville
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Fred almost chopped his finger off with our mandoline…so I second the “they are shar’p” sentiment.
I’ve attempted radishes the last three years and they just don’t grow for me. Makes me sad because I love them diced really fine and tossed with cooled rotini and other fresh garden veggies for a pasta salad. YUM.
This sounds great, Carrie. Might just make it tomorrow. xo