Blue sky and the promise of fresh pink radishes drew us up-Island Sunday morning. A short walk on Lucy Vincent Beach followed by a stop at Beetlebung Farm was just the cure for a long spell of grey days. At Beetlebung, the bees were buzzing around the hives, the farm cat was scouting about in the warm sun, and the farm stand was stocked with the most gorgeous radishes I think I’ve ever seen. (Maybe that’s the way I always feel about the first radishes after a long winter!) I came away with party mix and tatsoi, too, though spinach and duck eggs were tempting.
I have a thing about pairing radishes with peanuts, so I immediately thought to make a batch of Spicy Peanut Sauce and an early spring version of Cool Peanut Noodles with Crunchy Vegetables. I had a bag of fresh Chinese egg noodles in the fridge that I needed to move along, too. (Though you can use linguine in this recipe as well.) Blanched asparagus, raw sliced radicchio, sliced scallions and cilantro joined the radishes, noodles and peanut sauce for a refreshing spring treat.
If you like the peanut-radish combo, too, but would rather skip the noodles, try this Gingery Red Cabbage and Pea Slaw with Cilantro, Lime and Peanuts .
Radish leaves – especially ones from very fresh radishes – are perfectly edible, too. So consider using them in something yummy like this recipe for Soba with Japanese Turnips, Radishes, Greens, Ginger, & Miso. (Here’s a short primer on miso if you need it.)
I also have to tell you (sheepishly) that radishes and bacon are a thing. I made a spring veggie sauté last night that included bits of bacon, quartered radishes, shallots, and asparagus – with the radish greens and tatsoi folded in at the end, and the whole thing finished with just a dash of cream and some Parmigiano — and it was so good!
If you can’t get to the farmstand just now, here’s something delicious you can make with frozen peas and grocery store carrots: Carrots, Peas & Pearl Couscous with Citrus Herb Butter Sauce.
Supper ideas? How about Lemony Caesar Salad with Grilled Croutons and sliced Grilled Mayonnaise-Mustard Chicken.
Or Seared Sea Scallops served with Sauteed Asparagus with Prosciutto Crisps and Parmigiano.
That should do it! Have a great week and I’ll see you on Instagram @cookthevineyard. Be sure to follow us if you haven't already.
If you're looking to make a dinner reservation or wondering which farm stands and markets are open, visit What's Open on Martha's Vineyard for regularly updated listings. If you have restaurant, farm, or food news you would like us to share, please email us.
