Cucumber Radish Salad

The radishes are staring at you, and you are staring at them. What in the world will you do with 6. You can slice one or two up in a regular green salad with dinner, or perhaps use them in some coleslaw with the cabbage you received this week, but better than that you can get rid of the whole bunch plus your cucumber and any stray carrots left in the ‘fridge with this zesty sweet salad! (You can really tell we focus on 100% basket consumption around here!)

Cucumber Radish Salad


  • 1 english cucumber, seeded and sliced length wise and then into cubes
  • 1/2 bell pepper cubed
  • 1 medium carrot shredded
  • 6 medium radishes shredded
  • 3 Tablespoons parsley (optional)
  • salt and pepper to taste
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon honey


  1. Chop/shred the cucumber, carrot, bell pepper, and radishes to a medium bowl. Mix with the olive oil, apple cider vinegar, honey, and parsley. Top with salt and pepper to taste and serve.

A Food for the Gods

Think back over the basket contents of the last few months and ask yourself which item would be worthy enough to be used as currency in ancient Egypt and carried on golden platters as an offering to the Greek Gods. Many tantalizing and exotic fruits including pomegranates, mangoes, perhaps even grapes may be rushing to your mind but in all these cases you would be wrong. The item that captured the fascination of these ancient cultures was not a fruit at all- and most of us would not classify it as tantalizing or exotic. The pungent-tasting little root to which I am referring is actually a member of the cabbage family and is in fact…the radish.

Radishes are one of the oldest crops known to man and it’s really no surprise why they have been so successful. They grow just about anywhere, produce very quickly, require little care, and can thrive in small spaces. Well, small spaces now; the ancient Greeks and Romans would have snubbed their nose at the little guys we grow today. They were serious about their radishes, preferring them grown to an average of 100 lbs and then served up roasted and drizzled with honey and vinegar. (No wonder they were worthy of Olympus)
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Carrot Top – Radish Top Pesto


Pesto is one of my favorite things to eat. There is just something so refreshing about it. However, I do NOT have a green thumb, and I can’t grow basil for anything. And basil is super expensive at my local grocery store – when they even have it. What’s a girl to do?

Punt. That’s what.
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