I am one of the most boring supermarket shoppers ever. No lie. I don’t even need to make a list because it is always the same, and I have it memorized: almond butter, soy milk, zucchini, avocados, onions, pita bread, etc. etc.
I figured it was time to branch out and move beyond my kitchen comfort zone, so I joined a CSA several months ago. Since then, all of the decisions have been left to nature and the good farmers who grow each week’s fruit and vegetables. They’ve led me on a culinary adventure involving garlic scapes, pattypan, and carrot tops (yes, you really can eat them!), and it’s all been very exciting.
Last week, there was something in my CSA share that was so different, so outside my every day, that it almost pushed that excitement level to the brink.
Before you start rolling your eyes, ask yourself about the last time you actually went out of your way to buy a bunch.
For me, that last time was never.
I can probably count on my left hand the number of encounters I’ve had with a radish. I vaguely remember picking them out of a salad once. I’m sure I’ve walked past them in the vegetable aisle on my way to the zucchini and onions. I had no idea what to do with them, let alone whether or not I even liked them enough to want to eat them. The radishes were going to be a challenge.
It took me ten days to figure it all out. I was going to roast them. And just in time, too. They were starting to look a little sad in the crisper.
I’ve never come across a vegetable that wasn’t delicious when roasted in the oven with some olive oil, and radishes are no exception. Roasting them mellows out their peppery flavor, and the feta, lemon juice and parsley transform them into a simple fall salad.
Ingredients (makes one serving):
- one bunch of radishes
- one small lemon or half a large one
- 1/3 cup of feta
- 1 tablespoon plus 1 teaspoon of olive oil
- 1/4 teaspoon of salt
- 2-3 sprigs of parsley
Make the salad:
Preheat the oven to 400 degrees.
Wash the radishes to remove all dirt and cut off the greens and roots. Cut the large ones in half. Place the radishes on a cookie sheet with 1 tablespoon of olive oil and 1/4 teaspoon of salt. Toss to coat evenly. Bake at 400 degrees until the radishes are browned and roasted, about twenty to thirty minutes.
Remove the radishes from the oven, put them in a bowl, and while they are still warm, toss them with the lemon juice and one teaspoon of olive oil.
Cut the feta into bite-sized cubes and roughly chop the parsley. Toss with the radishes and lemon juice, serve and eat.