In Western New York radishes are one of the first crops that I can plant & harvest out in the fields in the spring.
Although you can often find radishes year-round in the grocery store, they are actually a cool weather crop – meaning they thrive in the cool spring and cool fall in our region.
And not to brag, but even my mother-in-law thinks my farm-grown radishes taste far superior than those she buys at Tops & Wegmans. So do yourself a favor and pick up a bunch at the farmers market.
On my farm I grow several beds of radishes that I harvest May to June and then another few beds that I plant in the late summer to harvest from September to October. They are a seasonal item you don’t want to miss out on!
Today I’m sharing 3 tasty recipes so you can enjoy spring radishes too.
What Pairs Well with Radishes
Radishes pair well with other fresh, crisp ingredients like cucumber and apples,
spring veggies like snow peas, corn, and asparagus, cabbage, citrus, and fresh
herbs (like cilantro, mint, parsley, fresh tarragon, etc.).
They also pair well with eggs, feta cheese, and goat cheese; aromatics like
garlic, shallots, and onions; white fish, salmon, and meats (like chicken/poultry,
beef, and pork chops).
How to Store Radishes
Remove radish leaves if they are still attached.
Store unwashed greens in a bag in crisper.
Store roots unwashed in a bag in the refrigerator for 1 week.
If you want to freeze them, blanch for 3 minutes, then dunk in ice water for 3 minutes. Drain & freeze.
If you want to know how to store all the fresh vegetables you buy at the farmers market, then you need to download my free guide –> Make It Last: How to Keep Your Farmers Market Produce Fresh All Week Long.
Can I Eat the Greens?
YES!!!!
The greens are kind of fuzzy in texture, so they’re best pureed (think pesto) or cooked.
I included a recipe below.
Gourmet Radish Sandwich with Butter (5 minutes)
- 3 – 4 radishes sliced
- green radish tops or lettuce
- 4 – 5 slices onion optional
- 2 slices bread
- butter or mayonnaise
- salt and pepper to taste
Directions:
- Spread butter, mayonnaise or condiment of choice on bread slices.
- On one slice of bread, layer in order: radishes, onions, radish tops or lettuce
- Top with a second piece of bread.
Roasted Radishes with Feta (35 minutes)
- 2 pounds radishes
- 1 1/2 tablespoons olive oil
- Pinch kosher salt
- Freshly cracked pepper
- 3 ounces feta, crumbled
- 2 tablespoons chopped fresh tarragon
- 1/3 cup chopped fresh parsley
Directions:
- Preheat the oven to 400°F. Trim the tops and tails from the radishes (reserve the greens for another use), and cut the radishes into halves (or quarters if your radishes are exceptionally large).
- Toss the radishes with the olive oil, salt, and pepper. Place in a large baking dish and roast for 20 to 25 minutes.
- Once the radishes are cooked, allow them to cool for a few minutes before assembling the salad. (At this point, the radishes can also be cooled completely and refrigerated for up to 5 days.)
- Combine the roasted radishes and crumbled feta in a salad bowl, and toss with a tablespoon or two of the lemon vinaigrette. Taste and toss with additional dressing as needed. Scatter the herbs over the salad and toss to combine. If your radishes are still warm, the herbs will wilt; this is fine.
- Serve warm or at room temperature. Leftovers will keep for a few days in the fridge.
Radish-Top Pasta (45 minutes)
- Leaves from 2 bunches of radishes, turnips, or beets (about 10 ounces (280 g))
- 8 ounces (225 g) dried short pasta, such as fusilli or orecchiette
- Olive oil for cooking
- 3 medium (150 g) shallots, finely diced
- 2 garlic cloves, minced
- Freshly grated nutmeg
- Fine sea salt
- Extra-virgin olive oil
- Freshly ground black pepper
- Aged Parmesan or pecorino cheese, shaved with a vegetable peeler
- 12 walnut halves, toasted and roughly chopped
Directions:
- Pick through the radish leaves and discard any that are wilted or discolored. Wash in cold water to remove all traces of sand or grit. Dry and chop roughly.
- Bring salted water to a boil in a medium saucepan. Add the pasta and cook according to package directions until al dente.
- While the pasta is cooking, heat a good swirl of cooking olive oil in a medium skillet over medium heat. Add the shallots and garlic. Cook, stirring often to avoid coloring, until softened, about 2 minutes.
- Add the radish leaves to the skillet, sprinkle with a touch of nutmeg and some salt, stir, and let the leaves wilt briefly in the heat; they should become darker by a shade, but no more. Remove from the heat.
- When the pasta is al dente, drain (not too thoroughly; keeping a little of the starchy cooking water makes the pasta silkier) and add to the skillet. Add a gurgle of extra-virgin olive oil and toss to combine over low heat. Sprinkle with pepper and divide between 2 warm pasta bowls or soup plates. Top with the cheese and walnuts and serve immediately.
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Schul Farmstead 
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