Do your farmer a favor. Eat the radishes!
Ahhhh radishes, those DayGlo roots from the dirt. There is such a satisfying tug as each one is lifted from the soil. Radishes are the vegetable grower’s secret weapon as they are a relatively un-fussy crop and ready in as few as 18 days from planting seeds (new potatoes take around 65). In the past, my average annual radish consumption was probably around 3.7 total–a couple roasted, a few slices on a salad, maybe a couple pickled radish slices alongside Indian food. Mostly, I grew them for a few loyal fans and because they are fun (and adorable). Hold tight though, because the radish revolution is here and now.
To change your radish-despising mind, it’s time to rethink radishes. They are now new potatoes’ cousin. Give them a scrub, trim the ends, and boil until tender. I give them the full treatment with a hefty does of my homemade vegan butter, Maldon sea salt, and fresh cut herbs from the garden. Oh, and they are low carb, if you are into that.
Another secret: radishes are the easiest to grow. Grab a pot or even a plastic storage container, some dirt, and a packet of radish seeds (Easter Egg/Valentine’s are multi-colored, French Breakfast are super fast) (not an affiliate link). Keep them watered and you’ll see sprouts within a couple days.
New New Potatoes
- 1 bunch radishes
- sea salt
- oil or vegan butter
- fresh herbs
- Pull greens off radishes. Scrub radishes with a cloth to remove dirt. Trim off ends if you like. If some radishes are especially large, trim to uniform size for even cooking time.
- Place radishes in a pot and fill two-thirds of the way with cold water. Set on high heat until simmer is reached. Turn down heat and simmer radishes, checking after about five minutes. They may take up to ten minutes, or more, depending on size and age. Test with a fork–radishes should be fork tender.
- Drain and place radishes in bowl along with sea salt, oil/vegan butter, and garnish with freshly chopped herbs!