Radishes 

Most people recognize the classic small, red radish, but these early spring roots can vary in color, shape, size and pungency. Radishes also reappear at the Market in the fall.

The roots can only claim a modest nutritional value--just a smattering of minerals--but the greens are an excellent source of vitamins A, B's and C. The greens need to be eaten right away to take advantage of their vitamins, but you can store radish roots for up to two weeks in a plastic bag in the refrigerator.

Radishes are mostly eaten raw, but to tone down the pungency, they can be steamed (8-12 minutes) or baked with other root vegetables. Radish greens are a welcome addition to any soups, salads or sandwiches.

Recipes

Daikon and Beet Slaw - Drumlin Community Farm

• 1 yellow beet
• 1 red beet
• 1 six-inch daikon radish
• 1 teaspoon toasted sesame oil
• 2 teaspoons canola oil
• 1 teaspoon unsalted rice vinegar
• 1 teaspoon salt

Peel beets and radish, and cut into 1/8-inch matchsticks. Combine all ingredients in non-reactive bowl. Makes 2-4 servings.

Radish and Feta Salad - Dog Hollow Farm

• 4 cups radishes, thinly sliced
• 1/2 pound feta cheese, crumbled
• 1 cup sliced black olives
• 1/3 cup chopped scallions or fresh mint
• 1/2 to 1 cup homemade or store-bought vinaigrette dressing

Combine radishes, cheese, sliced olives and scallions or mint; toss together. Dress with vinaigrette and marinate for at least 30 minutes. Makes four servings.

Confetti of Beauty Heart Radishes and Carrots - L'Etoile Restaurant

• 3 medium Beauty Heart radishes, peeled
• 4-6 medium carrots, peeled
• 8 ounces feta cheese (or fresh chevre)
• 1/4 cup extra virgin olive oil
• 2-3 tablespoons rice wine vinegar
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh dill
• 1 tablespoon chopped fresh parsley
• salt & pepper to taste