If you follow me on Instagram, you’ve most probably seen a few photos I’ve taken Saturday mornings at our local farmers’ market. It’s a perfect way to connect with vendors who earn their living off the land and it’s inspiration for me deciding what to make for dinner that night. I always find something new. Hodgepodge Farm, I love that name, is one of the farmers we buy from. Like the name indicates, their products range from a mixed produce garden, Shetland wool and lamb, maple syrup, and more from the Van Wagner family. Their colourful radishes caught my eye. I asked what variety they were and was told Easter egg. So pretty I couldn’t resist buying!
I am the first to admit I was never a fan of radishes. I found them too bitter/peppery and with a heated wasabi taste. However, when radishes are this fresh and tiny, they somehow don’t taste as bitter or sharp. Roasting softens their taste and texture.
radishes (ends trimmed, rinsed, and pat dry)
freshly ground black pepper
white balsamic vinegar
Preheat oven to 425f (220c). In a bowl toss radishes with a splash of olive oil and season with sea salt and freshly ground black pepper. Roast on a tray 15 to 20 minutes or until slightly softened. Remove from oven and add a splash of white balsamic vinegar. Serve as finger food straight from the baking tray.
The Culinary Chase’s Note: Allow to cool slightly before serving. Enjoy!