Recipe: Fresh radish sandwich

May 31, 2011

Author: Neighborhood Farm Initiative

Category: General News Recipes

Thanks to new Volunteer Coordinator intern Samantha for sharing this easy recipe!

While I was picking these delicious radishes last night, at the Fort Totten garden, my mind was conjuring up fast & easy radish recipes so that I could eat them as soon as I got home.

Why? What’s the rush? It’s not that I necessarily crave raw radishes as a late-night snack, but rather I get a kick out of eating freshly harvested goodies; so the sooner I ate those radishes, the tastier they would be! Also, by eating fresh, raw foods, the body is receiving the maximum amount of nutrient-dense substances. In the case of radishes: calcium, magnesium, iron, potassium, zinc, not to mention omega-3 fatty acids and vitamins A, C, and K…, I’m impressed!

Since I got home after 9PM and I was tired, I decided to simply toast some excellent rye bread with melted butter that I ordered from Meadowbreeze Farm and topped it off with the NFI radishes. (A fellow volunteer at ARCADIA told me about this easy radish concoction). Total time from field to plate = one hour!

If you are securing your vitamins and minerals via another fresh source and want to use your radishes a couple of days after they’ve been picked, try this satisfying radish dip that consists of making your very own cream cheese, (I promise you it is super easy to do)!

8 ounces plain cream cheese
4 cloves garlic, peeled
6 radishes, quartered
Process ingredients in a food processor

How to make the cream cheese:
1) Buy a container of whole buttermilk and let it sit out for up to 4 days; when the buttermilk starts separating into curdles, then you’re at step 2!
2) Line a large strainer set over a bowl with a clean dish towel. Pour onto the dish towel the contents of the container. The whey will run into the bowl and the milk solids will stay in the strainer. This step will take several hours until the whey stops dripping.
3) When the whey stops dripping, tie up the towel with the milk solids inside. [Hint] Tie the dish towel sack to a wooden spoon placed across the top of a container, so that the very last remaining whey will squeeze out.
4) When the dish towel sack stops dripping, the cream cheese is ready!
5) The cream cheese lasts 1 month in the refrigerator and the whey, (a nutrient-dense substance) lasts up to 6 months, refrigerated.

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