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By Donna Westfall – September 24, 2022

Convinced that our country will experience food shortages, we’ve taken an aggressive stance to grow more of our own food and one of the easiest and fastest crops to grow is radishes.

But what if you don’t like radishes? Sure you can slice up a few and throw them in a salad to add some color, but when you have bunches of radishes that’s not nearly good enough to use them all up.

We love hash browns with our eggs in our morning breakfast. Recently, with an abundance of home grown sunchokes (aka Jerusalem artichokes) I’ve been shredding them up with the potatoes. Then I thought, what if I also stuck in some shredded radishes?

It works. You can’t even tell they’re there.

Where else can we use our radishes?

Roast them. Here’s a recipe that we think works:

Preheat your oven to 425 degrees. Line a pan with parchment paper.

After washing, cut off the tips and tops of those radishes and slice them into halves or quarters for the smaller ones; and more if they are the larger varieties; then scoop them all into a bowl.

Now drizzle some olive oil on top. Add the following seasonings, or others as you desire:

Salt/pepper or I use something called SPIKE that I buy at Wild Rivers Health Food Store on M Street in Crescent City.

Add a little onion and garlic powder.

Toss so they’re all well coated.

Next, lay them out on the parchment paper and bake for 15-20 minutes. Cook longer if you want them softer. Make sure they are spaced apart rather than stuck together.

Then let us know what you think.

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