We freeze, dry or can most of what we grow in our garden for use throughout the year, but radishes are one thing we tend to only eat while they're fresh.  This year Mark planted Cherry Belles rather than the usual French Breakfast Radish, and these certainly have a more uniform globe; they also have a little more "bite."


If we don't sell these at the Lamoni Farmer's Market today, I plan to braise the tops, and make a salsa with the globes.  On second thought, Mark just got his Vita-Mix working again, so I might juice the tops, and make salsa with the globes.  The recipe I will base my salsa on can be found in the delightful "More Recipes From a Kitchen Garden" by Renee Shepherd and Fran Raboff.  I'm sure to make substitutions, but here is the recipe I'll be working from:

Chile Radish Salsa

The following peppers to be roasted, peeled, seeded, and finely chopped:  1 serrano, 1 anaheim, 2 jalapenos
1 large clove of minced garlic
1 cup finely diced radishes
1 cup of seeded and diced cucumbers
5 finely chopped scallions
2 cups of diced tomatoes, drained
3 tablespoons fresh lime juice
3 tablespoons olive oil
1/2 cup cilantro
salt to taste

In a bowl combine chiles and vegetables.  Stir in lime juice and olive oil.  Add cilantro and salt to taste.  Refrigerate 1 hour; drain off excess liquid before serving.

Sounds good, doesn't it?  Maybe I'll break out the tortilla press and make fresh tortillas to go with.