Summer 2019 Issue
CELEBRATING MIRACLES
Each spring, with the winds of March, I get the brash idea to turn my backyard into a full-on mini-farm. I picture obedient rows. Organic strawberries. Defiant sta...
IN SEASON
What's in Season in New Jersey in Summer - Radishes
BUTTERED WITH POACH EGG
Mild radishes are a perfect complement to farm-fresh eggs. Soften sliced radishes in a skillet, with butter, scallions and herbs, for five to six minutes. Spoon onto buttered toast, top with a poached egg.
OPEN FACED SANDWICH
Lavishly spread butter (whipped butter or ricotta are good choices too) on a slice of crusty bread, top that with fresh radishes, usually with greens attached. Add salt, pepper, or a few herbs, if desired.
SHAVED RAW
For elegance, think razor-thin slices. Paint a smear of sour cream dressing onto a serving platter. Decorate the smear with a variety of radishes, sliced super thin. Accent with freshly ground pepper.
ROASTED WITH ANCHOVIES
Melissa Clark of The New York Times advocates roasted radishes with anchovies. Combine, over low heat, a small jar (2.8 ounces) of anchovies with 1/3 cup olive oil, for five minutes, Roast, with olive oil, two bunches of cleaned and sliced radishes (with greens) in 400-degree oven for 10 to 20 minutes, until tender. On stove-top over medium heat, mix radishes with anchovy mixture, add chopped parsley and a teaspoon or so of lemon juice.
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