From our Groundswell Community Farm Cookbook:
Radishes grow rather spicy in our rich soil by the second week of harvest. If you like them mild, try to get them when we start picking a new patch. If you are adverse to the spiciness of radishes, cook them as you would potatoes in a soup, stir-fry or stew. Store them by cutting off the tops about . inch above the root and keep in a sealed container or bag in the fridge.
Nutrients: Raw, 10 medium, .” to 1” diameter– 8 calories, 1.6 g carbs, 13 mg Vitamin C, 1 IU Vitamin A, 13 mg Calcium, 6.5 mg Magnesium, 6 mg Sodium, 161 mg Potassium.Radical Radish Ideas — From Asparagus to Zucchini, 3rd edition –Stir-fry sliced radishes of any kind with fresh peas, garlic and ginger. — Add chopped radish greens to stir-fries. — Sauté quartered radishes with orange zest and minced ginger root. — Use sliced daikon radishes as “crackers” and top them with herbed cream cheese and smoked fish. — Add chopped radishes to potato salad for a peppery crunch. — Add thin-sliced radishes to a ham sandwich (or top a veggie burger!) Grandma Kerestes’ Creamed Radishes From One United Harvest: “This recipe make radishes so good even the kids will eat them!” 4 T. butter 4 T. flour 1 Cup milk 1 large bunch of radishes (sliced) 1. Melt butter in saucepan over a low heat. Stir in flour. Cook over a medium heat until mixture is smooth and bubbly. Remove from heat. Gradually stir in milk. Heat mixture to a boil, stirring constantly. Add salt and pepper to taste. Boil and stir one minute. 2. Meanwhile, steam sliced radishes to desired firmness (approximately 5 minutes). Fold sauce into steamed radishes after draining any excess water. Note: steaming radishes takes away any bitterness or heat leaving a sweet vegetable!