Sunday, June 27, 2010

CSA - Radishes

My relationship with radishes consists only of making roses to pretty up a table. I took a bite of a fresh radish and realized I may never have really eaten a good radish. It was hot! Seriously strong with a hard bite. When you slice them thin and use them, they are not too strong, but just to eat them plain, wow!

I had friends over on Saturday night, so I took the opportunity to make some fun appetizers. I served classic English radish sandwiches and fancy looking cucumber radish bites. The cucumber/radish bites were a bit hit, not just for the upscale look, but they were yummy. The radish sandwich was good, maybe too simple to wow, but a nice combination.

English Tea sandwich, open faced

Source: several sites, seems to be a pretty standard sandwich in England

Thin sliced radish
Coarse Sea Salt

Assemble - so simple. Enjoy!

Herbed Cream Cheese Cucumber Radish Appetizer recipe adapted from Bon Appetit

Makes 12 Appetizers

4 ounces Cream Cheese, softened
2 tablespoons fresh mint, thinly sliced
1/4 teaspoons fresh lemon juice
1/8 teaspoon salt
pinch of cayenne pepper, or to taste
3 teaspoons fresh chives, snipped, divided
1 teaspoon fresh lemon zest, divided
English cucumber, trimmed, sliced 1/8-inch thick
3 small radishes, trimmed, sliced 1/8-inch thick
French sea salt for sprinkling

In a small bowl combine cheese, fresh mint, lemon juice, salt and cayenne. Add 2 teaspoons chives and 1/2 teaspoon lemon zest reserving the remainder for garnish.

Stack a cucumber and radish slice together with a dab of the cheese mixture between to hold slices in place, then top each with 1/2 teaspoon of the cheese mixture.
Garnish with the remaining zest and chives, place on a platter, sprinkle with sea salt and serve immediately.

My friend and fellow CSA Member, Janice, used her radishes in a simple stir fry and served it with pasta. She said it was great, gave some crunch to her stir fry and a bit of a bite. She just cooked the vegetables in oil and garlic. Nice and colorful!

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