Radishes of every color are pushing their way up through the dirt of my garden and attracting paparazzi-esque crowds at the farmers' market. This fresh and this young, they are sweet and mild, and add a peppery snap to salads and summer meals. Try some this week, with this so-easy-my-sheep-could-make-it recipe for irresistible radish, butter, and sea salt crostini. And don't compost the radish greens tops just yet. They are equally edible and equally wonderful. Treat them as you would other hearty bitter greens; sauteed and tossed with pasta, stirred into soups, or whirled into pesto. Here are a few ideas to try out from the kitchn.com. Enjoy! | ||||||||||||||||
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