Red Radish-
On pickup day, foil is Jess’ go-to method of cooking root veggies for use in recipes throughout the week. The beets here were drizzled in olive oil and kosher salt. The carrots were drizzled in Ben’s Maple Syrup and a pat of Amish roll butter. The radishes were honey roasted.
This is what Jess has after roasting at 400 for a spell. The carrots and radishes were done faster. Don’t forget to save the radish tops to serve with the radishes! This was a quickie version of honey roasted radishes, but check out this version for the most delicious full Monty recipe.
One trick we learned that comes in quite handy is that you can soak your radish slices in water to really cut back on the bite, or soak them whole, too. 
If you change the water regularly, they’ll keep for a while (these are from the 19th share box) and also lose some of that bite while still keeping their crisp. This makes them a great stand-in for the water chestnuts that you often find in a good spinach dip. Dice the whole radish, or chop up only the white centers if the pink color is off-putting to you in the dip
The first radishes out of the farm are always great! When they are small and tender like this, the greens are delicious sautéed.
Be sure to wash your radish tops very well, they can be gritty if not.
If you don’t like the chew of the stems, you can cut those off before sautéing and just use the leaves (Jess doesn’t mind the stems, so you see them here).
Fellow Springdellian and fellow blogger Crystal Rowe over at Soul Munchies has a few other yummy radish ideas to share, click here to read on!
3 deliciously awesome ways to enjoy your radishes. The first is a simple radish solitaire soup, followed by a ricotta radish appetizer, and finally delicious pickled radishes. Be sure to save any unused radish greens for another recipe!
