Eating locally and seasonally can get pretty lean in March, as March is the leanest time of year, here in the Sammamish Valley. The over wintered squashes and root vegetable are exhausted.

Finally, we made it to April. Spring is here. I welcome the longer days and bipolar weather. With spring comes our first greens; dandelions, nettles, raabs and our first new root vegetable-radishes. Radishes…. Working in a Farm Market one might think I like all vegetables, not true. I hate radishes. Every Spring I try them, hoping I may have found an appreciation, nope, still.

While preparing for a Market Demonstration I perused the internet looking for something to inspire my annual radish taste. In my demo I wanted to try something that used the entire portion of the vegetable as I firmly believe that finding a use for entire portion of vegetable not only decreases waste but it stretches your food dollar. I also researched and found out that radishes have some great health benefits for being such usual salad-type vegetable. They are high in vitamin C, detoxifying, and cancer fighting, like all other brassicas. But my favorite fun fact is that radishes can help to remove bilirubin, the cause of jaundice. Both of my babies had mild jaundice and I found that to be so interesting as a nursing mother.

So came the day to give these simple, yet amazing little radishes another try. I used French Breakfast radishes, a beautiful little red/pinkish radish with white at the root tip. I sliced them in half length wise. Cooked them in Cherry Valley salted butter, garlic, and topped them with fresh chives harvested by Mary earlier that morning. Taste was actually yummy. After sampling them out, I finished the plate all to myself… surprising.

Give them a try this week.

— Meghan

RECIPE: Sautéed Radish with the Tops and Chives

2 bunches radishes, washed 3 times

1 ½ tablespoons butter, divided

1 clove garlic minced

1 tablespoon chopped fresh chives

Sea salt

Optional: Honey Infused Apple Cider Vinegar

Cut off radish tops, set aside, quarter radishes. Heat large skillet on med high heat. Add 1 tablespoon butter and radishes, good size pinch salt. Meanwhile, give radish greens a loose chop. Sauté radishes for 8-12 mins or until golden brown. Once radishes are golden, remove from pan, place on a warm plate. Add ½ tablespoon butter, garlic, cook for 30 seconds, and then add green radish tops. Toss, cook 1-2 mins, return radishes to pan, thoroughly incorporate. Remove from pan, top with chives and dash or two of Honey infused apple cider vinegar. Serve.