Sunday, April 29, 2012

This Week at the Market: Radishes

One of the great joys in my life is shopping at the Topeka farmer’s market on Saturday mornings. Considering I’m not a morning person, it’s a minor miracle I can get myself out of bed that early on the weekend, but the allure of fresh vegetables, fruits, baked goods, meats, and dairy products is too much to ignore. (It also helps that I treat myself to a Storm Chaser coffee from KS Daily Grind, my favorite coffee shop.) I wrote a post last summer on my travel blog, Midwest Life and Cuisine, if you want to check out what our market has to offer.

The 2012 market opened three weeks ago and will continue until November. So for the rest of the spring and summer, I’ve decided to write a weekly post to feature one of the items I purchase.

This week, radishes are the market find, and also my all-time favorite vegetable. I like nothing better than munching on a bowl full of the peppery red and white globes while I watch television, read, write, or whatever.

These multi-colored beauties came from Rees Fruit Farm in Topeka.

A few weeks ago, I saw a pin on Pinterest from the blog OnceUpon a Chef that featured sliced radishes on top of a baguette slice spread with butter, with a sprinkling of sea salt on top. Jenn, the author, described them as “simple and lovely French canap├ęs.”

Last week, on an episode of Barefoot Contessa, Ina Garten presented a bowl of radishes on a bed of sea salt with toasted and buttered French bread slices served on the side. She said it was a popular after school snack in France!

Evidently the French love radishes with butter and salt.

Then this week I was paging through the current issue of Bon Appetit magazine. On page 62 was a suggestion for shaved radish sandwiches with herb butter for a tea sandwich.

The idea of a simple sandwich with butter, salt, herbs and thinly sliced radishes was appealing, especially for summer time. It reminded me of the cucumber and watercress sandwiches served for an English tea.

Instead of French bread and herbed butter, I used a wonderful herb-garlic bread I also bought at the farmer’s market.

First I made it Ina’s way:

Then I made it the Once Upon a Chef way:

For both styles, I spread unsalted butter onto the herb-garlic bread. I didn’t toast the bread first, but I think it would be lovely served that way. Also, since I didn’t have sea salt, I used kosher salt instead.

Both styles were wonderful! I can see myself eating this for lunch throughout the summer.

Storage tips: First remove the leaves, and then place the radishes in a perforated plastic bag in the crisper drawer of the refrigerator. Radishes should keep for up to three to four weeks.


  1. Hi Linda! I fell in love with radishes at the farmer's market today too!

  2. Hi Linda,

    Love this post. I first experienced radishes, butter, sea salt and baguette during a weeklong cooking vacation in Vermont. It really is a delightful combination.

  3. I love radishes. Thanks for the recipe.

  4. Emma, I'm glad you're part of the Radish Lovers Club! lol