Radishes are a constant temptation at the Market, and for good reason…just look at them. Though usually relegated to being sliced and tossed raw in salads, radishes shine in myriad preparations. The traditional French snack of sliced radishes with good butter and a sprinkling of salt on toasted baguette is definitely one of the quickest and most satisfying ways to eat the little globes. They also make great pickles. Slice a bunch or two in half and pour over them a brine of 1:2:8 (sugar, salt, and vinegar). Let them sit over night in the fridge and enjoy them the next day with some charcuterie or asian inspired dishes.

Radishes can also effectively play accompanying roles in certain dishes. Try chopping equal parts radish, scallion, and cucumber with a bit of fresh mint and stirring that into some fresh yogurt. It makes a great dip with some pita bread on a hot day. You can also add chopped radishes in egg/potato/chicken salad for some pungent crunch. Try slicing a bunch of radishes up (with any other vegetables you may have laying around) and presenting them on tray next to a warm Bagna Cauda sauce. The sauce is made by steeping warm olive oil and a touch of butter with sliced garlic and salt packed anchovies.

Surprising to some, radishes can also be cooked. The flavor changes from sharp and spicy to mellow, rich, and a little sweet, almost like a turnip. You can roast them in a hot oven (450º) with some butter or oil and add a splash of lemon juice or vinegar and pinch of salt. Or if you’re feeling a little brave, try glazing radishes. Trim the radishes whole (but keep the greens!) and cut off the root. Melt a little butter in a pan, add some diced shallot, and sweat for a few minutes. Add your cleaned radishes (no more than can fit in a single layer) enough water (or chicken stock if you have on hand) to come almost halfway up the radishes, a dash of vinegar, a teaspoon of sugar, and salt and pepper to taste and bring up to a boil and turn down to simmer. Simmer covered for about 8 minutes and then boil without a cover for another few minutes while swirling the pan to create a glaze and coat the radishes in it. These make an excellent side dish to roast pork or beef dishes.

When using radishes, DON’T THROW AWAY THE GREENS! The greens are edible and taste like a cross between peppery arugula and sorrel. They can be eaten raw in salads or sliced thin in coleslaws or pasta dishes. They can even be sauteed briefly and added to glazed or roasted radishes. If you have a lot of radish greens that are vibrant, substitute them for watercress in a watercress soup. You can even turn them into a pungent pesto! Blanch the greens and shock them in ice water. Blend them with a nutty firm cheese, a sweet and rich nut, a clove of garlic or two, zest of a lemon, and splash of oil. Season with salt and pepper and use as you would a traditional pesto!

Figs are delicious eaten ripe by themselves or drizzled with a tiny bit of honey to emphasize their sweetness. The classic pairing of figs with prosciutto is one of our favorites, the salty richness of the ham being the perfect counterpoint to the sweet and floral fruit, however, figs are also very versatile. Pick up some beautiful figs from Arata Fruit Farm this week and try grilling them (halved) skewered with cubes of lamb leg. When done, drizzle with some reduced balsamic, olive oil, and chopped mint.

Try tossing some just cooked pasta into a pan with garlic and chiles cooked with bacon and then top with quarters of fresh fig (either raw or broiled briefly with olive oil) chopped parsley, and grated parmigiano. Or you could update the classic dish of figs and prosciutto to make an elegant hors d’ oeuvre or first course. Take a few slices of prosciutto and spread them out on a baking sheet and bake at 350º until crisp, only a few minutes. Slice figs into flats about a quarter inch thick and top with small spoonful of goat cheese (or your favorite blue cheese, you could also add a drizzle of honey here if you’d like), and crack the prosciutto on top. Top with with a few pieces of arugula (or watercress) and drizzle with olive oil and cracked pepper, et voila!