{CSA} The Best Way to Eat Radishes…

… is definitely raw, dipped in salt.

^^ The Best Way to Eat Radishes ^^

My dad taught me this little trick years ago, when we were picking radishes in my Grammie’s garden. We also picked fresh cucumbers, and dipped them raw, in salt, as well. So many of my best memories are of my times spent outside in the garden, or running around the farm at my Grammie’s or at my great aunt and uncle’s place (all of them lived – still live – on farms).

The reason I am eating radishes is because my CSA share this week had:

  • 1 bunch of radishes
  • 1 celeriac (I am really not a fan… I am making it in soup right now, which hopefully will hide the flavor.)
  • dried pop corn
  • 2 pounds of white potatoes
  • 2 garlic bulbs
  • 1 cabbage
  • 1 collard bunch
  • 1 parsley
  • 1 bunch of mizuna
  • 3 gourds for decoration that I did not take! I don’t need any more clutter, especially not clutter that might go moldy.
I have the cabbage, garlic, parsley, celeriac, plus some of last week’s veggies (beets and leeks – maybe that is all?) simmering in a soup pot right now. Need to use them up, and no better way to down your veggies than in a pureed soup. I’ll pop it all in the Vitamix in a few minutes, and if it’s good, I will write up the recipe.

How do YOU eat radishes?

{Recipe} Cream of Broccoli Soup

Cream of Broccoli Soup Recipe

Veggies cooking in the pot


  • 1 Tablespoon butter
  • 2 huge scallions, chopped (or 3-4 smaller ones) – you could probably use a leek instead if you want
  • 1/2 teaspoon garlic powder (or chopped fresh garlic)
  • 1 head broccoli, chopped
  • 4 cups chopped [purple] cabbage (1/2 a large head)
  • 2 teaspoons dried basil
  • 2 cups whole milk (you could use skim – it wouldn’t be as rich)
  • 1 cup water + 1 serving bouillon (powder or paste)
  • 1/4 teaspoon pepper
  • pinch of allspice
  • 3 Tablespoons parmesan cheese + extra


  1. Heat the butter in a large saute pan or pot. Toss in the scallions and garlic powder; cook for 2 minutes, stirring occasionally.
  2. Add the broccoli, cabbage, and basil. Saute for about 8 minutes.
  3. Add the milk, water, boullion, pepper, allspice, and cheese. Bring to a boil and then let it simmer for ~20 minutes (covered).
  4. Remove from heat and let cool slightly. Puree with your Vitamix or other blender.
  5. Garnish with more parmesan. Add salt+pepper, to taste.

I actually based this on a vegan recipe – but mine is most certainly not vegan! I am hoping to do a soup round-up sometime soon, so if you want me to feature one of your soup recipes just drop a comment below.

What is your favorite kind of soup?

I have two: clam chowder and corn and chicken chowder.