One of the challenges and rewards of being a member of the Wickham Farms CSA (I am also director of marketing at the farm) is finding a way to cook with ingredients that I wouldn't ordinarily purchase.
Take radishes, for example.
During the first two weeks of the CSA, I had visitors at my house who happily gobbled up my radishes. This week, though, I'm on my own. I found that tossing the radishes in a sweet vinaigrette and pairing them with a sweeter veggie tamed their strong flavor. Even my teenage son ate a large bowl of the salad -- in fact, I had to quickly grab this picture before he devoured it.
Sugar Snap Pea and Radish Salad
1 lb sugar snap peas, trimmed of stems and the string that runs along the top of the pod
5 Easter egg radishes or large red radishes, cut into matchsticks
¼ cup chives, thinly sliced
1/2 cup rice vinegar
1 1/2 Tablespoons granulated sugar (or more or less to taste)
2 Tablespoons walnut or canola oil
Blanch the sugar snap peas in boiling water for one minute. Drain and run under cold water to stop the cooking.
In a medium serving bowl, combine the sugar snap peas, radishes and chives. In a small bowl, whisk together the vinegar, sugar, and oil until the sugar dissolves. Pour over the salad and serve.