…what to do?
Radishes are a great first crop to grow with kids—they come up quickly, are brightly colored, and can be eaten fresh out of the garden. (Just make sure you wipe off the earth that clings to the fine roots.) They can be directly seeded into the ground all year long in Bay Area gardens, and they are especially cold tolerant and bug resistant. But what then? Even one short row produces more radishes all at one time than you can imagine eating in salads or using as garnishes. Some of those pretty Easter Egg, French Breakfast, and Watermelon radishes will look nice spread out on a crudité plate or scattered over a lunch salad, but what about the rest?
Lo Seidman, who sells for Happy Boy Farms at the markets, knows what to do. She sautés them! When cooked, radishes lose their bite and are transformed into sweet, earthy goodness, sort of like sweet turnips. Most keep their color, so if you have a selection you’re in for some fun. You might also combine them with carrots or other root vegetables. The pink radishes in the pan are the Watermelon variety. Look for them in the fall.
Here are Lo’s instructions:
Slice radishes about ⅛ inch thick. Melt a good chunk of butter in a skillet. Place slices in a single layer so you can turn them as they cook. Sauté until nicely browned. Serve and then pass the salt and pepper.