Valley Bounty: Radishes
Spring radishes are a lovely thing, beautiful to look at and crisp and spicy on the tongue. They even have cheerful, evocative names: French Breakfast, Easter Egg, Amethyst, Rudolf. Radishes and other spring flavors are highlighted in this salad: mix thinly sliced radishes, crumbled feta, chopped mint and scallions, and toss with vinaigrette. Julienned radishes add a contrasting, crunchy topping for creamy dishes like risotto or an omelette.
By Margaret Christie of Community Involved in Sustaining Agriculture (CISA).
I also liked this round up of radish recipes from Epicurious.