Hi everyone! I know it's already summer now, but I wanted to share (and remember for the future) some of the simple ways we enjoy using our garden produce throughout the harvest seasons. For this post, I'll be sharing three simple radish recipes that couldn't be easier to make, but there's a catch: it's really best if you use radishes that are just harvested from your garden or the Farmer's Market because you want to ensure that the greens are as fresh and chemical-free as possible. That said, here are the recipes. Enjoy!
RADISH GREEN PESTO
Just because the radishes themselves aren't quite ready for harvesting doesn't mean you can't still enjoy the greens! This spring, the radish greens were the first to pop up in our garden along with the leaves on our oregano bush, so I immediately knew I had to make a pesto ASAP. Note: radish greens have a nice peppery kick that go well with the richness of oregano, but you could also use basil or even cilantro for a completely different vibe.
3 ½ cups packed radish greens, rinsed and dried
½ cup fresh oregano, basil or herb of choice, rinsed, destemmed and dried
1-2 large cloves garlic
Juice of ½ a lemon
½ cup walnuts or pistachios
½ cup freshly grated Parmesan cheese
1/3 cup extra-virgin olive oil
salt, to taste
freshly ground pepper, to taste
Place all ingredients in a food processor and process until smooth (or desired texture). Store in an airtight jar in the refrigerator for 1-2 weeks or in the freezer for up to 3 months.
RADISH + RADISH GREENS
This is by far the simplest of all the radish recipes, so I'm not even going to bother with a formal recipe. Just grab a big handful (or a proper bunch) of radishes with their greens still intact and give them a wash and dry. Separate the greens from the radishes, and slice the radishes themselves in half, lengthwise, removing the root and stem ends. Sautee the radishes in a heavy-bottomed skillet with a little butter or oil until they are soft and the edges are golden brown. Toss in the greens, and add salt to taste. Continue to cook until the greens have wilted and serve immediately. These make a really great side dish!
RADISH FRIDGE PICKLES
This is just a simple recipe for quick fridge pickles. You’ll definitely need to store these in the refrigerator because they are not shelf stable, and you’ll probably want to consume them within a few weeks, but fridge pickles do help extend the life of your harvest, so that’s why we like to make them if we find ourselves with an abundance.
This recipe makes enough brine to fill one pint jar (plus some, depending on how tightly you pack your jar), but feel free to double it if you want to use a larger sized jar instead.
- 1 large bunch of radishes with the greens removed, rinsed and sliced (or left whole if you prefer)
- Optional additions: sliced onion, cloves of garlic, peppercorns, dill, mustard seeds, allspice, dried chilis or chili flakes…
1 cup white or apple cider vinegar
1 cup water
1 tablespoons kosher salt
2-3 tablespoons sugar
Place all the ingredients for the pickling liquid in a small saucepan and heat on medium high. Stir every now and then as it heats to help the sugar and salt dissolve.
While the liquid is coming to a boil, pack a clean pint-sized mason jar with radishes and additions.
Once liquid has come to a boil, remove from heat and pour into jar over contents. Leave 1/2-inch headspace and press the radishes + additions down into the liquid to ensure they are fully submerged and any air bubbles have escaped. Cover with a lid.
Let pickles cool to room temperature and then store in the fridge. Can be eaten after just a few hours, but taste best after 24 hours in the fridge. Lasts up to 3 weeks.