What to do with Radishes?

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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!

Impress with Breakfast! Sourdough French Toast with Summer Berry Compote

Posted on by Mission Community Market in Arizmendi Bakery, Blog, Blue House Farm, Emmy’s, Recipes, Tomatero Farm, Yerena Farms | Leave a comment

Photo Courtesy of Matthew S. Cain

Try out this sweet summer recipe next time you’re looking to impress with breakfast! Start by slicing a loaf of sourdough from Arizmendi Bakery into 1″ to 1.5″ slices and placing them either on a sheet tray or a baking dish (something with sides). Next, beat together 3 eggs, about a 1/2 cup milk, a tablespoon or two of sugar (depending on how sweet you like your toast), a teaspoon of vanilla extract, a pinch of salt, and a dash of cinnamon (or cardamom, or clove, or nutmeg, or whatever you especially enjoy/have on hand) and pour it over the sliced bread and let sit for a few minutes. While waiting for the bread to soak up the custard, make your compote.

For the compote, add a tablespoon of butter to a pan preheated over medium heat and then add most of your berries (let’s say 2/3 of your carton of raspberries, blackberries, tayberries, blueberries, strawberries, any berry you can find from Yerena Farms, Tomatero Farm, or Blue House Farms) and cook for about a minute before adding either a dash of maple syrup or sugar (if you wanted to, you could also add some lemon zest, orange zest, or baking spice). Then turn down the heat to low and let cook while you take care of the toast. Of course, if you wanted to skip this step all together you can pick a delicious jar of Emmy’s berry jam and proceed to the final step.

To finish up, Add some more butter to another pan preheated over medium high heat. Put in as many slices of the soaked bread as will fit (you might have to do this in batches depending on how much toast you’re planning on serving) and cook till brown. Then flip and do the same for the other side (you can throw these finished pieces into your oven set at 250º until they’re all done). When all the pieces are almost done, add the last 1/3 of your berries to the compote and toss to coat. Plate a couple pieces of toast with some of the compote on top. You can finish with powdered sugar, maple syrup, freshly whipped cream, whipped creme fraiche, yogurt, or nothing at all. Et Voila! Mimosa Time!

Fig Recipe Ideas!

Posted on by Mission Community Market in Blog, Recipes | Leave a comment

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!

Roasted Summer Squash with Brown Butter Vinaigrette

Posted on by Mission Community Market in Blog, Happy Boy Farms, Recipes, Tomatero Farm, Yerena Farms | Leave a comment

Grab some charming summer squash from Tomatero Farm or Happy Boy Farms and give this recipe a try. Cut the squash into 1 inch chunks and toss with olive oil and salt. Arrange on a sheet tray or baking sheet and place in a pre-heated broiler and cook until charred in places. When done, remove the squash from the oven and heat a pan on high heat. Add a few tablespoons of butter let cook and foam over until browned, but not burned, then add either lemon juice, sherry vinegar, or balsamic vinegar and turn off the heat. You could also add some finely chopped shallot at this point. When the sauce is done, drizzle over squash and taste for seasoning, adding more salt if necessary. Add some chopped herbs like parsley or mint and you’re done! If you feel like really impressing, garnish with squash blossoms from Yerena Farms either stuffed with ricotta cheese and lemon zest, or just plain!

Plum (or Pluot) and Almond Tart

Posted on by Mission Community Market in Blog, Recipes, Twin Girls Farm, Winters Tree Fruit | Leave a comment

Plums, or Pluots from Twin Girls, and Almonds, from Twin Girls or Winter’s Fruit Tree, come together to make an easy and elegant dessert for your next dinner party. Try this delicious seasonal recipe brought to you by Mission Mercado!

4oz Almonds
4oz Butter (room temperature)
4oz Sugar
2ea Eggs
2oz Flour
4ea Plums or Pluots

Preheat oven to 375. Combine the Almonds, Butter, and Sugar in a food processor until a thick paste forms, and then add Eggs. Add Flour and pulse just combined then scrape batter into a greased cake pan and rap against the counter to level out. Slice Plums or Pluots into wedges and arrange decoratively on top. Bake for about 20 minutes or until a toothpick comes out clean and cake is nicely browned. Let cool before slicing, and maybe serve with some lightly sweetened whipped cream. Et voila!