The Man Pulling Radishes
                            

The man pulling radishes
pointed my way
with a radish. -- Kobayashi Issa

Radishes.  Boring. 

Or so I used to think.  They sat by my taco for color.  They were slivered on salads for . . . wait for it . . . color. 

A fresh radish is crunchy and zippy with the extra bonus of tasty bright green leaves.  I bought these breakfast radishes from Persephone Farms at Farmers' Market last weekend.  And yes, I ate some for breakfast.

Things to do with radishes in addition to pointing directions:

1.  Take raw radish in hand.  Drag through softened butter sprinkled with sea salt.  Eat.  Repeat.  You can amp it up by mixing a little anchovy paste into the softened butter (omit the salt).

2.  Spread a hearty cracker or grilled bread with a soft cheese.  Boursin, goat cheese, Hey Day Farms boivre, or cream cheese. Top with thin slices of radish, sea salt, and fresh ground pepper.  Add baby arugula, mizuna, or pea shoots for even more contrast and crunch.

3. Roast them.  Here's a simple recipe from Epicurious 

Roasted Radishes with Brown Butter, Lemon, and Radish Tops

4. Make a salad with radish tops.  Wash them well, pat dry with a paper towel.  Serve with a lemony dressing.  Here's my go-to dressing for radish tops, or grilled vegetables like asparagus or sprouted broccoli. I've also drizzled it on nettle, leek, and sorrel soup.

Run a small clove of garlic through a press into a small mixing bowl. Add 2 tablespoons fresh lemon juice, 1 tablespoon Worcestershire sauce, 1 teaspoon mustard, 3 tablespoons of sour cream or whole milk yogurt, 1/2-teaspoon salt, and a few grinds of pepper.  Whisk until combined.  Add 1/2 cup olive oil and whisk again.  Sometimes I add a little minced shallot, or fresh chives, or fresh thyme leaves.  Dressing keeps covered and refrigerated for a few days.