Radishes are not a favorite in my house. Probably not in yours, either. My kids don’t clamor for radishes. My husband never pulls one out of the fridge to snack on. If I make a cold salad involving radishes, they inevitably end up pushed to the side of the plate. Normally I can live with this, but not this week when radishes were one of the only local vegetables to be found at the farmers market.
So I did what any mom would do. I got sneaky.
One night not long ago I was relaxing on the couch with a few cookbooks and ran across a recipe for cooked radishes. At the time I thought, Why bother? Now I wracked my brain, trying to remember where I’d seen that blessed thing. Then I found it. Farmer John’s Cookbook has a recipe for sauteed radishes, in which you quarter the radishes, saute them in butter until tender, and then wilt the radish greens in the same pan before tossing everything together for a palate-catching side.
Turns out, the heat softens the radishes’ peppery bite, making them taste more like a turnip. (Some of you may be saying, turnips aren’t my favorite, either. And to that I say, have you tried an organic, farm-fresh one? It just might change your mind.) I tweaked the recipe a bit, slicing the radishes instead of quartering them, replacing the butter with olive oil, and sprinkling feta over the top before serving.
Next time I’m at the market, I just might pop some into the bag — even if there’s more produce to choose from.