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This is a great time of year to visit farmers markets and farm stands in the area. I like to meander through the rows and look for fresh and vibrant fruits and vegetables. The last time I went to the farm stand I came upon a large display of radishes. This time of year radishes tend to be a little more bitter than in the spring and winter. But this recipe will bring out the sweetness and have you craving more of these crisp nuggets of flavor. First off, only pick radishes that have vibrant green tops. These are not only fresh, but as an extra bonus, the greens can also be prepared and eaten.

1 bunch of Radishes
1 1/2 Tablespoons Unsalted Butter
Salt, Maldon or Grey Sea Salt
Black Pepper, freshly ground

Radish Greens
Garlic Clove, minced
Olive Oil, 1 Tablespoon
Salt and Pepper to taste

Thoroughly rinse the radishes. Cut off the greens, soak them in cold water and reserve. Trim the ends of the radishes and cut them in half. Place the cut side down of the radishes in a 12” fry pan single layer and add the butter to the pan. On medium/low heat, leave the radishes for 15 minutes without touching them, place a lid over the pan. Keep an eye on the butter, so it doesn’t burn. Lower the heat and check the radishes to see if they are browned on the cut side. Remove the lid and cook for an additional 5 minutes. Check to see if the radishes are fork tender. If so, remove from the heat, add the salt and pepper to taste.

For the greens, make sure they are drained and completely dry. In a small pan over medium heat, add the olive oil and garlic and heat for about 1 minute. Add the greens to the pan and sauté for 5 minutes. Add salt and pepper to taste and remove from the heat.

Both can be served as a side at room temperature.

Visit Dorothy’s website at http://ddimarzo2002.wix.