Much like cauliflower, radishes were not high on our list of vegetables that excited us about participating in a Community Supported Agriculture farm. Last year, I found a wonderful recipe involving a balsamic vinegar reduction from Mark Bittman. It’s basically reprinted here, using a different kind of vinegar. But I’ve heard many people wax philosophical about how the French eat radishes, printed as a recipe in Barefoot in Paris. Add some fancy butter, really great salt, and some yummy bread, and you barely know you’re eating a vegetable, much less the poor maligned radish.
P.S. I washed and froze the beautiful greens that topped these radishes and will use them for vegetable stock.