Fresh Spring Radishes

There's still time to enjoy fresh spring radishes—but hurry.

Spring radish season is winding down, so if you haven't been buying your share at the farmer's market, now's the time to do it. Radishes don't thrive in warm weather, so most disappear from the market during the hot summer months and return with the cooler fall conditions.

The idea of making a special trip to the farmer's market for a bunch of radishes may not inspire you. Admittedly, radishes are one of those vegetables that are pretty much always at the grocery store, and while they are attractive in a salad or on a crudité platter they're mostly just for show, right?

Wrong. Radishes are delicious and rarely get their due on the dinner table. All too often we treat them simply as a crunchy garnish, served as an appetizer to the real food to come. But cooked radishes are radically different from raw radishes. Whether lightly steamed, roasted or sautéed, their color and flavor mellows. Losing their spicy bite, they take on a sweetness that is reminiscent of baby turnips. Once you've enjoyed cooked radishes you will never again be able to relegate them solely to the appetizer course.

Steamed radishes make a quick and easy side dish. Simply wash them, steam them whole for 8-10 minutes (until just tender) and serve lightly drizzled with olive oil or melted butter and sprinkled with a bit of salt. Radishes can also be sautéed, roasted or braised lending a light pink color and sweetness to many dishes. And don't toss out those greens! Radish tops can be tossed into salads or lightly sautéed like dandelion greens or stirred into soups or pasta.

Your local farmer may grow a few different varieties of radishes. The most common is round with a deep red exterior, but radishes can also be oblong, purple or white. Once you have purchased a bunch, take them home and separate the tops from the radishes themselves. Rinse in cold water to remove the soil then store the greens as you would lettuce: wrapped in paper towels and a plastic bag. The radish bulbs will keep best in a humid environment, so once you have rinsed the dirt off, pack them in a plastic or glass container with a tight fitting lid. When stored properly, they will remain bright and crispy for a full week.