When choosing radishes pick ones that have healthy greens that are firm and not yellowed. Don’t worry about the size of the radish, the greens are more important in this recipe. And remember, you can always trim away unhealthy leaves and use the good ones.
• 1 cup radishes (or whatever comes with the 4 cups of radish tops)
• 5 tablespoons unsalted butter
• 1 tablespoon honey
• 1/4 teaspoon ground cinnamon
• 4 cups chicken or vegetable stock
• 1 cup chopped potatoes
• 1/2 cup onion, scallion, or leek, chopped
• 4 cups radish greens, rinsed and chopped into 1-inch pieces
• 1 cup Swiss chard or other greens, rinsed and chopped into 1-inch pieces
• 1/2 cup cream
• Salt and pepper to taste
rae’s radish top soup
Radishes are good source of vitamin C, which can prevent heart disease and certain cancers, birth defect preventing folate, potassium, which can reduce the risk of stroke, and colon friendly dietary fiber, which can reduce the risk of hemorrhoids, diverticulitis, and colon cancer.
Recipe created by Rachel Cole of Silvermine Farm and courtesy of Mass Farmers Markets.