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Sautéed Radishes and Sugar Snap Peas with Dill


Ingredients

  • 1/2 cup thinly sliced shallots
  • 12 ounces sugar snap peas, trimmed, strings removed
  • 2 cups thinly sliced radishes (about 1 large bunch)
  • 1 tablespoon chopped fresh dill

Recipe Preparation

  • Melt butter with oil in large nonstick skillet over medium heat. Add shallots and sauté until golden, about 5 minutes. Add sugar snap peas and radishes; sauté until crisp-tender, about 5 minutes. Add orange juice and dill seeds; stir 1 minute. Season with salt and pepper. Stir in chopped dill. Transfer to bowl; serve.

  • To make this dish even faster, buy sugar snap peas with the strings already removed; they're sold in 8-ounce packages at some supermarkets.

,Photos by Pornchai MittongtareReviews Section

Canning Sugar Snap Peas

Sugar snap peas are a quintessential part of a spring garden. Ideally, this vegetable is enjoyed fresh or slightly sautéed in order to enjoy the flavor. However, canning sugar snap peas allows for the harvest to be preserved well into the winter months.

The most enjoyable thing about pickled snap peas is the opportunity to experiment with spices, herbs, and the type of vinegar used. Making each time they are preserved an adventure to create a new flavor.
Also, in addition to canning sugar snap peas, think about fermenting them!

Selecting Spices, Herbs, and Vinegar

There once was a time when tested recipes were considered safe for canning. Agencies such as the National Center for Home Food Preservation provided recipes ensuring that the pH balance was met in order for the item to be canned. Creating new recipes, or canning family recipes, was frowned upon.

Luckily, in 2014 the USDA, National Center for Home Food Preservation (NCHFP), Ball, and many extension offices began dropping hints that creating your own recipes is in fact safe. Herbs and spices can be adjusted according to your desired taste. The use of salt can be minimized, and granulated sugar can be swapped for other sweeteners.

Distilled white vinegar has its place in canning pickled items. But for a more sophisticated flavor try a pickled item made with either white wine, red wine, rice, or balsamic vinegars. The most important factor to keep in mind is this, whatever type of vinegar you chose must be 5% acidity or higher.

I advise using herbs and spices sparingly in home canned goods. Over time, the longer canned foods sit, the herbs and spices amplify in flavor. A little goes a long way, especially in canned goods.

It’s All in the Water

I am a firm believer that spring water is the best water to use for canning. Spring water, whether directly from the source or bottled, does not contain hydrogen sulfide, chlorine, or fluoride. Whereas city water contains both chlorine and fluoride, and wells contain various levels of hydrogen sulfide.
If spring water is not available, boil city water prior to canning, to eliminate any traces of chlorine and fluoride.

Canning Tools

Once pickled, sugar snap peas are considered a highly acidic item, making them able to be canned using a hot water bath canner or steam canner.
My preference is a steam canner. This canner is ideal for glass stovetops, uses two inches of water, minimizes the amount of heat released during the canning process, and safely processes jars through the use of steam.
In addition to a canner, make sure to have the necessary canning tools:

Jar funnel
Jar lifter
Air bubble remover
Non-reactive pots

Regardless if you are canning or cooking, it is best to use non-reactive pots. Aluminum pots are reactive. Meaning, aluminum has a high risk of leaching into food and altering the flavor. Non-reactive pots are copper, stainless steel, and enamel Dutch ovens.

Mason Jars

There are two types of mason jars which are used for canning, wide and regular mouth. When canning sugar snap peas, it is best to use regular mouth jars. The shape of the jar helps to hold the snap peas in place, preventing the snap peas from floating during the canning process.
Canning jars will need to be washed prior to filling them. This process can be done in the dishwasher or by hand with warm soapy water. Ball has stated new jars, ones directly from the package, do not need to be prewashed and are ready to be used.

The NCHFP states that jars are not required to be sterilized unless they are exceptionally dirty. At that point, wash jars, then submerge them in boiling water for 10 minutes prior to using them for canning.

Since the processing time for many home canned foods is at least 10 minutes or more (at 0 to 1,000 ft elevation), the jars are sterilized as they are being processed. Because of this, pre-sterilization of jars is not needed. With that said, if the processing time falls short of 10 minutes, the jars must be sterilized prior to adding food to them.

Determining the Processing Time

The processing time for all home canned goods is based on the elevation in which you reside. Through extensive testing by the National Center for Home Food Preservation, the base processing time for each home canned food is determined. From there, the processing time increases by five minutes based on the elevation. Find your elevation at any of the following websites:

• City website
• Google Maps
• Veloroutes.org
• My elevations app

Raw Packing Sugar Snap Peas | Processing time Based on Elevation
0 – 1000 ft. base processing time
1,001 – 6000 ft. increase processing time by five minutes
Above 6,000 ft. increase processing time by 10 minutes

Food not properly processed with the correct processing time runs the risk of spoiling. Keep in mind, no two recipes are the same, the processing time is different for each recipe. For example, the base processing time for canning sugar snap peas is different than the processing time for canning apples.

Pickled Snap Peas

Ingredients

¼ tsp mustard seeds, per jar

¼ tsp dried dill, per jar (or small sprig of fresh)

1 small clove fresh garlic, per jar

¼ tsp dried red pepper flakes, per jar (optional)

4 cups white wine vinegar

Hot water bath or steam canner

Mini slow cooker (to warm lids)

Measuring cups, liquid and dry

12-quart stainless steel stock pot

Preparation

Wash jars and warm lids for canning.
Prepare the hot water bath canner or steam canner.
Wash and trim the ends from the sugar snap peas.

Make The Brine

Add the white wine vinegar, water, and pickling salt to the stock pot. Bring to a boil.

Fill the Jars

In each jar, add mustard seeds, dried dill weed, fresh garlic, and dried crushed red pepper.

Next, fill jars with sugar snap peas: vertically for the first layer then horizontal to fill. Leave a one-inch headspace from the top of the jar.
With the jar funnel, slowly fill the jars with the hot brine,
leaving a ¼-inch headspace.

Slowly insert the air bubble remover along the inside of the wall of the jar to remove any air bubbles. Fill jar with additional brine if needed.
Wipe jar rims, place warmed lids on jars. Screw on rings to finger-tight. Place jars into canner.

Process pickled snap peas according to your altitude.

Will you be canning sugar snap peas in the near future? If so, let us know how they turned out in the comments below. We would love to hear from you!

Originally published in Countryside May/June 2020 and regularly vetted for accuracy.


Spicy Coconut Curry with Chickpeas

Spicy coconut curry with chickpeas topped with lime, cilantro, and scallions.

First served over roasted sweet potatoes and cauliflower, then served over citrus-farro and spinach.


Radishes

Also a member of the Brassica family (broccoli, cabbage, kale, kohlrabi), the radish root is usually eaten raw and has a crisp texture and peppery flavor. Radishes are rich in ascorbic acid, folic acid, and potassium. The greens are also edible! Try stir-frying them with the roots in butter.

Radish Chips

Submitted by apprentice Cheryl Kastanowski

Ingredients:
Approximately 20 radishes, cleaned and ends trimmed
1 tbsp olive oil
1 tsp curry powder
1/4 tsp tumeric powder
1/4 tsp garlic powder
1/4 tsp paprika
Generous pinch of salt
Pinch of cracked black pepper

Directions:
Preheat your oven to 350 degrees.

In the meantime slice your radishes approximately a 1/4 inch thick, adding them to a microwave safe bowl. When you are done slicing, cover the bowl with plastic wrap and place in the microwave for about 40 seconds to soften them up. Remove the plastic wrap, drain any liquid, and add them to a larger bowl.

Add the olive oil, and seasonings. Mix well to coat all of the radishes. To a baking sheet lined with parchment paper, add the sliced radishes. Cook for approximately 15 minutes, then take out and flip, reduce the heat to 225 and cook for another 20 minutes.

Keep an eye on them and check the texture. You will notice they will begin to shrink in size and crisp up. This is what you need. Remove from the oven, plate and serve.

Spring Radish Salad

From The Kentucky Fresh Cookbook

Ingredients:
1/4 cup red wine vinegar
1/2 cup olive oil
1 Tbs Kentucky honey
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 bunches radishes, grated
2 carrots, peeled and grated
1/2 cup snipped chives
1 bunch parsley, minced

Directions:
In a bowl, mix the vinegar, oil, honey, salt and pepper. Stir in the radishes, carrots, chives and parsley. Season with salt and pepper.

Marinated Radish Salad

From the “Simply in Season” Cookbook

Note: The recipe calls for 8 large bunches of radishes, but I can’t help think it meant to say 8 large radishes (not bunches!, that would be a lot of radishes). I would recommend using the ingredients it calls for, and adjusting the quantity to match the number of radishes you have in your fridge (if you haven’t already devoured them).

Ingredients:
8 large bunches radishes (sliced, diced, or julienned)
8 green onions (slices)
1/4 cup fresh dill (chopped, or 1 Tbs dill seed)
1/2 cup olive oil
1/4 cup lemon juice
1 tsp sugar
1 tsp Dijon mustard
1/2 tsp salt
Pepper to taste
6 ounces Swiss cheese (shredded)

Directions:
Combine first three ingredients.

Stir together next 5 ingredients, pour over radish mixture, and toss lightly. Cover and refrigerate at least 2 hours but no longer than 4. Remove 30 minutes before serving. Stir.

Sprinkle cheese on top and serve.

Chips de Radis Noir (with Black Spanish Radishes)

Ingredients:
2 large black radishes
Olive oil
Balsamic vinegar
Salt, pepper
Piment d’espelette (optional, substitute red pepper flakes)

Directions:
Preheat the oven to 220°C (430°F). Grease a baking dish (unless it is non-stick).

Wash and scrub the radishes. Peel them with a vegetable peeler, leaving half of the peel in stripes if desired. Slice the radishes thinly – very thin slices will be more chip-like, slightly thicker slices will be moister – and put the slices in the baking dish.

Pour a little olive oil, a little vinegar, sprinkle salt, pepper and piment d’espelette. Toss with a wooden spoon to coat. Pour and sprinkle more if necessary, until all the slices look comfortably dressed – but not drenched.

Put in the oven to bake for about 40 minutes, until the chips are golden and their edges start to crisp up. Serve warm, as an appetizer or a side.

Radish Tea Sandwiches with Creamy Dill Spread

From Eating Well magazine

Ingredients:
4 oz reduced fat cream cheese or creamy goat cheese
2 Tbsp chopped fresh dill, plus sprigs for garnish
1 Tbsp capers, rinsed and chopped
1/8 tsp freshly ground pepper, plus more for garnish
12 slices cocktail size thin pumpernickel or rye bread
6-8 medium radishes, thinly sliced

Directions:
Mash cream cheese (or goat cheese), chopped dill, capers, and 1/8 tsp of pepper in a small bowl until well combined. Spread about 2 tsp of the mixture on each piece of bread. Top each with a few radish slices, a spring of dill, and a generous grinding of pepper. Makes 12 tea sandwiches.

Roasted Radishes

Ingredients:
3 bunches assorted radishes (about 1½ lbs.)
3 tbsp. extra-virgin olive oil
6 sprigs fresh thyme
Kosher salt and freshly ground black pepper, to taste

Directions:
1. Heat oven to 425˚. Trim radish greens reserve for another use. Wash radishes, pat dry, and transfer to a large bowl with oil and thyme. Toss to combine season with salt and pepper.
2. Put radishes into a shallow baking dish and cook, turning occasionally, until golden brown and a small knife slides easily into radishes, 40–50 minutes.

Creamy Radish Soup

From Eating Well magazine

Ingredients:
2 Tbsp extra virgin olive oil
2 cups sliced radishes (from 2 bunches), divided
1/2 cup chopped onion
1 medium Yukon Gold potato (about 8 oz), peeled and cut into 1-inch cubes
2 cups low-fat milk
1/2 tsp salt
1/4-1/2 tsp white or black pepper
1/4 cup reduced-fat sour cream
1 Tbsp chopped fresh radish greens or parsley

Directions:
1. Heat oil in a large saucepan over medium-high heat. Add 1 and 3/4 cups radishes and onion and cook, stirring frequently, until the onions are beginning to brown and the radishes are translucent, about 5 minutes. Add potato, milk, salt, and pepper to taste. Bring to a boil, stirring occasionally. Reduce heat to a simmer, cover and cook, stirring occasionally, until the potato is tender, about 5 minutes more.

2. Working in batches, puree the mixture in a blender (or in the pan with an immersion blender) until smooth. (Use caution when pureeing hot liquids).

3. Slice the remaining 1/4 cup radishes into matchsticks. Serve each portion of soup topped with 1 Tbsp sour cream, some radish matchsticks, and a sprinkling of radish greens (or parsley).

Sauteed Radishes with Radish Greens (or Arugula)

From Farmer John’s Cookbook

This is a fantastically simple recipe, because we rarely think to COOK our radishes, let alone eat the radish greens. Both of which can spice-up your dinner table. The peppery bite mellows when cooked, but if you want the best of both worlds (the succulent sweetness of cooked radishes and the bite of raw radishes) add some mustard or horseradish or cayenne to the dish.

Ingredients:
1/4 cup butter
1 pound radishes, quartered
4 cups radish greens or arugula
2 Tbs freshly squeezed lemon juice
salt
freshly ground black pepper

Directions:
1. Melt the butter in a large skillet over medium heat. Add the radishes cook, stirring constantly, until tender but still crips, about 5 minutes depending on size. Transfer to a bowl to cool.

2. Put greens in skillet with the wash water still clinging to the leaves. Cook over medium heat, stirring constantly, just until wilting, 2-3 minutes.

3. Turn off the heat. Add the lemon juice and radishes to the skilet stir until well-combined. Season with salt and pepper to taste. Serve immediately.

Vietnamese-Style Carrot and Daikon Pickle

From Eating Locally by Janet Fletcher

Crunchy and sweet-tart, these refreshing pickles are a staple in Vietnamese restaurants where they often accompany grilled meats and are always layered with cold sliced meats in bánh mí, the Vietnamese baguette sandwich. Serve in place of a cucumber pickle with a sandwich or in place of relish with a hot dog. The julienned pickles will keep for about 1 week in the refrigerator before the flavor deteriorates.

Ingredients:
1/2 pound daikon, peeled
1/2 pound large carrots, peeled
1 tsp kosher or sea salt
1 cup unseasoned rice vinegar
2 Tbsp plus 2 tsp sugar
1 cup water

Directions:
1. Cut the daikon and carrots into roughly 2 ½ inch lengths. With a mandolin or V-slicer fitted with the julienne attachment, or by hand with a chef’s knife, cut the daikon and carrots into matchsticks. Put them in a sieve, sprinkle with the salt, and toss to coat evenly. Set the sieve over a bowl or over the sink and let the vegetables drain for 1-2 hours. They should be soft enough to bend without breaking but still retain some crunch. Rinse well then pat dry.

2. In a bowl, stir together the vinegar, sugar and water until the sugar dissolves. Add the vegetables and stir to coat evenly. Let marinate for 1 hour before serving.

Roasted Watermelon Radishes

Ingredients:
1 lb. watermelon radishes, trimmed
3 tbsp. olive oil, divided
1 tsp. coarse sea salt

Directions:
Preheat oven to 375°. Cut radishes into wedges. Mix with 2 tbsp. oil and put in a 2-qt. baking dish. Roast radishes, stirring occasionally, until fork tender, about 1 hour. Drizzle with remaining 1 tbsp. oil and sprinkle with sea salt.

French Breakfast Radishes Sautéed in Butter

From the blog coolcookstyle
Ingredients:
Butter
Olive oil
1 bunch of French breakfast radishes, trimmed and halved lengthwise
Salt
Chives

Directions:
In a skillet large enough to accommodate all the radishes, melt a big knob of butter with a little bit of olive oil. When the butter begins to foam, add the radishes. Season them with salt and sauté them until the radishes lose their opacity and they all begin to turn translucent. Transfer the radishes to a serving dish and snip fresh chives over them before serving.

Radish Leaves and Avocado Quiches

Ingredients:
15 (store-bought) mini quiche shells
1 + 1 tbsp. butter
1 shallot finely diced
1 big handful of radish leaves, rinsed, dried and chopped
1/2 tsp. mustard
flesh from an avocado, diced and mixed with a little bit of lemon juice
1 egg
1-2 tbsp. grated pecorino cheese
a dash of milk/cream
about 6 red radishes thinly sliced
pinch of salt
grated green peppercorns
dried juniper berries as garnish (optional!!)

Directions:
Preheat oven to 350F. Preheat a skillet and saute shallot and butter over very low heat for about a minute. Raise the heat, add radish leaves and salt for another 30 seconds. Discard any juice, set the leaves aside. Puree avocado and leaves and combine well with egg, cheese, mustard, milk/cream, salt and green peppers. Spoon the filling into shells, arrange radish slices on top and top with tiny butter cubes and a bit of salt on the radishes. Bake until slightly firm on top to the touch, about 20 minutes. Garnish with juniper berries and serve warm.

Cucumber-Radish Slaw from Great Food Fast.

Recipe for slaw, below, which serves 4.

Ingredients:
2 Cucumbers
4-6 Radishes
Coarse salt and fresh ground pepper
2 Tbsp minced red onion
3 Tbsp cider vinegar
3 tsp olive oil
1 tsp sugar

Directions:
1. Peel the cucumbers. Halve lengthwise and scrape out any seeds. Slice very thin on the diagonal.
2. Thinly slice enough radishes to equal 1 cup. In a large colander, toss the vegetables with 1/2 tsp salt. Top with a plate that fits inside the colander and weight with heavy object in order to drain. Drain in sink for 20 minutes, and then squeeze the vegetables in paper towels to dry.
3. Transfer to a bowl and toss with the onion, vinegar, olive oil, and sugar. Season with salt and pepper and serve immediately.

Broccoli, Radish, and Cheddar Egg Bake

Ingredients:
5 eggs
1 1/2 cups shredded cheddar
1 medium head broccoli
5 radishes
Olive oil
Fresh garlic
Splash of cream
Salt
Pepper
Fresh herbs to taste.

Preheat the oven to 350 degrees Fahrenheit.

Beat 5 eggs and mix with 1 cup cheddar (reserving some for topping), a touch of cream or milk, salt and pepper.

Sauté florets from medium head of broccoli and 5 quartered radishes in olive oil with a clove of minced garlic until just tender. Salt to taste.

Combine sautéed vegetables and egg mixture in baking dish. Top with remaining cheese. Bake for 30 minutes or until eggs are set. Garnish with fresh herbs.

Creamy Polenta Bowl with Roasted Root Vegetables

12 radishes, trimmed and halved lengthwise

1 sweet potato, peeled and diced

2 parsnips, peeled and diced

1 red onion, thinly sliced

6 baby beets, trimmed, peeled and halved lengthwise

3 tablespoons extra virgin olive oil

1 tablespoon minced thyme

3 tablespoons unsalted butter

4 ounces crumbled goat cheese

2 ounces crumbled goat cheese

Place all the vegetables onto a sheet pan, drizzle with oil, sprinkle with thyme, and season with salt and pepper. Toss together and spread in a single layer.

Roast vegetables for 30 to 40 minutes or until fork tender.

While the vegetables roast, pour milk into a saucepan and place over medium-high heat.

Bring milk to a boil and begin whisking in the polenta.

Lower the heat to medium and simmer for about 20 minutes or until the mixture thickens. Remove the polenta from the heat and stir in the butter and grated parmesan. Season with salt and pepper.

Pour polenta into a large serving bowl or divide into individual bowls, top with mixed roasted vegetables and finish with crumbled goat cheese. Fill that belly!


Recipe Archive

  • Aunt Ruthie
  • Cucumber Mojito
  • Herba Buena
  • June Bug
  • Lavender Lemonade
  • Old Thymer
  • Mandarin - Bok Choy Stir Fry
  • Sweet & Spicy Bok Choy Salad
  • Tomato Soup with Bok Choy & Summer Squash
  • Greens & Grains & Eggs, Oh My!
  • Happy Boy Frittata
  • Simple Rapini Pasta
  • Cauliflower & Olive Spring Salad
  • Easy Udon Soup with Kale and Chard
  • Pickled Watermelon Radishes and Carrots
  • Ridiculously Simple Carrot Salad
  • Snap, Crackle and Pop Sauté
  • Creamy Swiss Chard Pasta
  • Easy Udon Soup with Kale and Chard
  • Greens & Grains & Eggs, Oh My!
  • Happy Boy Frittata
  • Lemony Chard
  • Morrocan Winterish Stew
  • Cauliflower & Olive Spring Salad
  • Cucumber Mojito
  • Gazpacho
  • Summer Quinoa Salad
  • Wilted Escarole Salad
  • Whole Roasted Favas with Cumin
  • Strawberry & Grapefruit Salad With Fava Greens
  • Heavy Nettle Soup
  • Roasted Fennel and Cauliflower
  • Arugula Herb Mushroom Salad
  • Aunt Ruthie
  • Butternut Soup
  • Cucumber Mojito
  • Danny's Famous Fingerling Potato Salad
  • Gazpacho
  • Heirloom Tomato Sauce
  • Herba Buena
  • June Bug
  • Lavender Lemonade
  • Old Thymer
  • Oven-Broiled Early Girls
  • Pesto Potato Salad
  • Sauteed Sugar Snap Peas with Tarragon Butter
  • Summer Quinoa Salad
  • Sweet & Spicy Bok Choy Salad
  • Winter Squash Ravioli
  • Easy Udon Soup with Kale and Chard
  • Greens & Grains & Eggs, Oh My!
  • Potato-Kale-Bean Soup
  • Quick Padron Pan Fry
  • Squash Blossom & Corn Soup
  • Kabocha Leek Risotto
  • Watermelon and Watercress Salad from Osteria Coppa
  • Watermelon Mint Cooler
  • Heavy Nettle Soup
  • Kabocha Leek Risotto
  • Pesto Potato Salad
  • Butternut Soup
  • Corn & Tomato Salad
  • Gazpacho
  • Heirloom Tomato Sauce
  • Oven-Broiled Early Girls
  • Sweet & Spicy Bok Choy Salad
  • Cumin and Coriander Fingerling Potatoes
  • Danny's Famous Fingerling Potato Salad
  • Heavy Nettle Soup
  • Pesto Potato Salad
  • Potato Tacos
  • Potato-Kale-Bean Soup
  • Roasted Potatoes
  • Snap, Crackle and Pop Sauté
  • Watermelon Radish Chips with Cumin Salt
  • Arugula Herb Mushroom Salad
  • Baby Mixed Greens with Miso Honey Vinaigrette
  • Grilled Heads of Little Gem
  • Little Gem Salad with Watermelon Radishes & Homemade Ranch
  • Little Gem Spring Cherry Salad
  • Meyer Lemon Caesar Salad
  • Pesto Potato Salad
  • Soba Noodles & Apricots with Baby Mixed Greens
  • Strawberry & Grapefruit Salad With Fava Greens
  • Watermelon and Watercress Salad from Osteria Coppa
  • Wilted Escarole Salad
  • Wilted Spinach Salad with Honey-Lime Dressing
  • Greens & Grains & Eggs, Oh My!
  • Happy Boy Frittata
  • Wilted Spinach Salad with Honey-Lime Dressing
  • Garlic Ginger Sugar Snap Peas
  • Sauteed Sugar Snap Peas with Tarragon Butter
  • Snap, Crackle and Pop Sauté
  • Corn & Tomato Salad
  • Squash Blossom & Corn Soup
  • Summer Quinoa Salad
  • Costata Squash “Pasta”
  • Fried Zucchini Spears
  • Grilled Summer Squash
  • Miso Glazed Summer Squash
  • Shaved Summer Squash Salad
  • Simple Squash Sauté
  • Squash Blossom & Corn Soup
  • Summer Squash Fritters
  • Summery Squash Soup
  • Tomato Soup with Bok Choy & Summer Squash
  • Corn & Tomato Salad
  • Summer Quinoa Salad
  • Bruschetta
  • Oven-Broiled Early Girls
  • Bruschetta
  • Early Season Salsa
  • Gazpacho
  • Heirloom Tomato Sauce
  • Potato Tacos
  • Tomato Soup with Bok Choy & Summer Squash
  • Pomodoro Sauce
  • Tomato Soup with Bok Choy & Summer Squash
  • Watercress Avocado Salad
  • Little Gem Salad with Watermelon Radishes & Homemade Ranch
  • Pickled Watermelon Radishes and Carrots
  • Watermelon Radish Chips with Cumin Salt
  • Butternut Soup
  • Chickpea Kabocha "Limitless" Salad
  • Kabocha Leek Risotto
  • Morrocan Winterish Stew
  • Winter Squash Ravioli

Geography/History

Cincinnati Market radishes were developed in the mid to late 19th century in the region surrounding Cincinnati, Ohio. During the 19th century, long radishes were a favored variety in American households and were often the most expensive in local markets. As a result, long radishes were extensively marketed and cultivated, including the short-topped scarlet radish, which was believed to be the parent variety of the Cincinnati Market radish. Short-topped scarlet radishes were first featured in Parkhurst Cincinnati Seed Warehouse’s catalog in 1835. While the exact date of when Cincinnati Market radishes were created is unknown, the variety was cultivated during the mid to late 19th century and was the product of years of selective breeding. Multiple Cincinnati seed catalogs also mentioned the Cincinnati Market radish as the preferred long radish variety in the late 19th century and was believed to have been widely grown through commercial growers and home gardeners throughout the city. Today Cincinnati Market radishes have largely fallen out of favor and are considered a rare variety found through select online seed catalogs grown in home gardens across the United States.


Make-Ahead Marinated Cucumber Salad with Radishes, Dill, and Shrimp Recipe

Cucumbers and radishes are the perfect, refreshing candidates for a salad that can improve while sitting in dressing overnight. Adding fresh herbs to anything being packed to go maintains freshness, so that when you open your lunchbox, it tastes as if you just picked it from the garden (rather than toted it on the subway). Shrimp can also be left overnight without becoming sad and soggy. Here, I sautéed them with Old Bay and butter for a nice spicy contrast to the sweet vegetables.

The tangy, shallot vinaigrette I used as a marinade—just shallots, apple cider vinegar, olive oil and a big pinch of salt—is my go-to, and it never fails me. Letting it sit overnight only accentuates the shallot flavor, and since I have a penchant for all things tart and tangy in dressings, this was a plus for me. If you like a sweeter vinaigrette, add more oil, or even a pinch of sugar or a squeeze of honey.

If you wish to add on, pickled red onions and feta cheese would pair nicely with this salad, as well.


11 Ways To Dress Up Your Frozen Veggies

In concept, frozen veggies are health food perfection: They're cheap, generally free of additives, and they won't go bad if you forget about them.

But on a real-world dinner table, they're a little less revelatory. Most of us ending up tossing them in the same boring combination of butter, salt, and pepper, forcing them down in the name of nutrition rather than deliciousness.

We're here to tell you it doesn't have to be this way (seriously, check out these 12 foods that taste better frozen). These 11 recipes prove a bag of broccoli can be good for you and tasty at the very same time. Welcome to your frozen veg-tervention.

Prep time: 3 minutes / Total time: 14 minutes / Servings: 4

Coat a 10" non-stick skillet with cooking spray and place over medium-high heat until hot. Add 2 c frozen broccoli florets, 2 c frozen sliced carrots, 1 c frozen chopped onions, and 2 Tbsp minced garlic. Cook, stirring, for 8 to 10 minutes, or until the vegetables are crisp-tender. Add 2 Tbsp lemon juice, 2 Tbsp chopped fresh parsley, 2 tsp olive oil, ¼ tsp salt, and ¼ tsp pepper. Toss well. (Take a look at the best foods you can buy with the winners of the annual Cleanest Packaged Food Awards, from Prevention Premium.)

Nutrition (per serving) 78 cal, 2 g pro, 13 g carb, 4 g fiber, 5 g sugars, 3 g fat, 0 g sat fat, 234 mg sodium

Prep time: 8 minutes / Total time: 32 minutes / Servings: 6

Preheat the oven to 350°F. Pulse 1 c thawed frozen corn kernels in a food processor until they break down. Remove the blade and stir in 1 c of thawed kernels, 2 eggs, ½ c plain dried bread crumbs, ½ c low-fat sour cream, 1 sm seeded and diced jalapeño, and ¼ tsp salt. Spoon the mixture into 6 greased muffin cups. Bake until they start to turn golden, about 25 minutes.

Nutrition (per serving) 117 cal, 6 g pro, 13 g carb, 1 g fiber, 1 g sugars, 5 g fat, 3 g sat fat, 201 mg sodium

Prep time: 5 minutes / Total time: 42 minutes / Servings: 8

Heat oven to 350°F. Beat 3 eggs, then add 1 c cottage cheese, ½ c shredded cheddar cheese, 3 Tbsp flour, ½ tsp salt, and pepper to taste. Beat well together. Cook 2 (10 oz) packages frozen broccoli as directed and drain well. Add to egg mixture. Pour into greased baking dish and bake for 30 to 35 minutes.

Nutrition (per serving) 112 cal, 11 g pro, 7 g carb, 2 g fiber, 1 g sugars, 5 g fat, 3 g sat fat, 778 mg sodium

Prep time: 5 minutes / Total time: 20 minutes / Servings: 4

Cook 2 slices bacon in skillet over medium heat until crisp. Drain on paper towels. Break into pieces and reserve. Wipe all but 1½ Tbsp fat from skillet. Add 2 c thawed frozen pearl onions. Cook, stirring, until golden, about 7 minutes. Add 2 c thawed frozen peas and reserved bacon. Cook, stirring, until peas are tender and heated through, 2 to 6 minutes. Stir in 1 to 2 Tbsp chopped fresh dill, if desired, and season. (Check out these 20 ways to enjoy spring's 5 most popular veggies.)

Nutrition (per serving) 135 cal, 5 g pro, 14 g carb, 4 g fiber, 6 g sugars, 7 g fat, 3 g sat fat, 160 mg sodium

Prep time: 7 minutes / Total time: 13 minutes / Servings: 6

In a small skillet, combine 2 tsp sea salt and ¾ tsp Szechwan peppercorns (or ½ tsp ancho chili powder, Chinese five-spice powder, or dried lavender). Toast over low heat until fragrant. Set aside. In a steamer, cook 1 bag (1 lb) frozen in-pod edamame for 4 or 5 minutes. Remove from the steamer, transfer to a bowl, and toss with the salt-spice mixture while the edamame are still hot.

Nutrition (per serving) 100 cal, 8 g pro, 9 g carb, 4 g fiber, 1 g sugars, 3 g fat, 0 g sat fat, 670 mg sodium

Prep time: 10 minutes / Total time: 22 minutes / Servings: 6

Cook 1 lb trimmed sugar snap peas and 1 c frozen shelled edamame in boiling salted water 5 minutes. Drain under cold running water. Heat 1 Tbsp olive oil in a large nonstick skillet over medium heat. Add 2 Tbsp minced shallots and sauté 2 to 3 minutes, until soft. Add 1 bunch sliced radishes and continue cooking until just tender, 2 to 3 minutes. Add snap peas and edamame, and sauté until hot. Add 2 tsp lemon zest and 1 Tbsp unsalted butter season with salt and pepper. Cook, stirring, until butter melts, then serve. (Get clean, delicious recipes delivered straight to your inbox with Prevention's FREE daily newsletters!)

Nutrition (per serving) 110 cal, 5 g pro, 10 g carb, 3 g fiber, 3 g sugars, 5 g fat, 2 g sat fat, 46 mg sodium

Prep time: 10 minutes / Total time: 13 minutes / Servings: 4

Heat broiler. Tear 1 slice rye bread into pieces and place in a food processor. Pulse until finely ground. In a large saucepan, cook 2 10-oz boxes frozen Brussels sprouts according to package directions. Drain and return to the pan. Stir in 3 Tbsp Dijon mustard and 1 Tbsp prepared horseradish. Spoon into an 8" x 8" glass baking dish. Sprinkle with the bread crumbs and drizzle with 2 tsp olive oil. Broil 3" from the heat for 3 minutes, or until the crumbs are crisp and golden.

Nutrition (per serving) 108 cal, 6 g pro, 17 g carb, 6 g fiber, 1 g sugars, 3 g fat, 1 g sat fat, 266 mg sodium

Prep time: 5 minutes / Total time: 10 minutes / Servings: 8

Cook 1 bag frozen green beans and drain. Rinse and drain 1 can kidney beans and 1 can garbanzo beans (Get your sweet fix with. garbanzo beans? Yep, take a look at these 7 recipes.). Chop 1 red onion and 1 red bell pepper and combine all ingredients in a large bowl. In another bowl, whisk ½ c apple cider vinegar, ⅓ c olive oil, ⅓ c sugar, 1 tsp salt, and 1 tsp pepper together and then pour on top of the beans.

Nutrition (per serving) 250 cal, 7 g pro, 34 g carb, 7 g fiber, 12 g sugars, 10 g fat, 1 g sat fat, 610 mg sodium

Prep time: 5 minutes / Total time: 25 minutes / Servings: 4

In a large skillet, heat 1 tablespoon oil over medium heat. Add 1 diced onion and cook until soft, about 4 minutes. Stir in 2 cups of frozen lima beans, 2 cups of frozen corn, and 2 minced garlic cloves. Cook until the beans are tender, about 12 minutes. Add 1 (14 oz) can diced tomatoes and 1 seeded and minced jalapeño. Cook, stirring occasionally, for 3 minutes. Season with salt and pepper.

Nutrition (per serving) 236 cal, 10 g pro, 43 g carb, 8 g fiber, 3 g sugars, 4 g fat, 1 g sat fat, 196 mg sodium

Prep time: 10 minutes / Total time: 1 hour 10 minutes / Servings: 6

Heat oven to 350°F. Coat a 9" x 13" baking dish with cooking spray. In a large mixing bowl, combine 1 package (10 oz) frozen spinach, 1 container (15 oz) part-skim ricotta, 6 oz feta cheese, drained and crumbled, 4 egg whites, 1 tsp dried basil, and ½ tsp lemon pepper seasoning. Pour the mixture into the prepared dish. Bake for 1 hour, or until the casserole is set and lightly browned around the edges.

Nutrition (per serving) 197 cal, 16 g pro, 7 g carb, 2 g fiber, 2 g sugars, 12 g fat, 8 g sat fat, 478 mg sodium

Prep time: 10 minutes / Total time: 40 minutes / Servings: 6

Heat oven to 350°F. Coat a medium baking dish with nonstick spray. Warm 2 tsp vegetable oil in a medium saucepan set over medium heat. Add 1 sm chopped onion and 2 cloves garlic, minced. Cook, stirring often, for 5 minutes, or until soft. Sprinkle with 2 Tbsp unbleached all-purpose flour, ¼ tsp salt, and ⅛ tsp ground nutmeg. Cook, stirring constantly, for 1 minute. Stir in 1½ c 1% milk. Cook, stirring often, for 5 minutes, or until thickened. Remove from the heat. Stir in ½ c (2 oz) shredded Monterey Jack cheese and ¼ c (1 oz) grated Parmesan cheese until melted. Add 1 lb frozen cauliflower, thawed, and 1 lb frozen sliced carrots, thawed. Stir to coat. Spoon into the prepared baking dish. Sprinkle with ⅓ c crushed round snack crackers. Bake 15 to 20 minutes, or until heated through and bubbly.

Nutrition (per serving) 155 cal, 9 g pro, 19 g carb, 5 g fiber, 9 g sugars, 6 g fat, 2 g sat fat, 356 mg sodium


Sugar Snap Pea & Carrot Soba Noodles

A healthy, vibrant soba noodle recipe full of fresh springtime produce

  • SOBA:
  • 6 ounces soba noodles
  • 2 cups frozen organic edamame
  • 10 ounces (about 3-cups) sugar snap peas or snow peas
  • 6 medium-sized carrots, peeled
  • 1/2 cup cilantro, chopped fresh (about 2 handfuls)
  • 1/4 cup sesame seeds
  • Ginger-sesame sauce
  • 1/4 cup reduced-sodium tamari or soy sauce
  • 2 tablespoons quality peanut oil or extra-virgin olive oil
  • 1 small lime, juiced
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon honey or agave nectar
  • 1 tablespoon white miso*
  • 2 teaspoons ginger, freshly grated
  • 1 teaspoon chili garlic sauce or sriracha

Piselli Alla Romana (Roman Green Peas with Prosciutto)

For best results, use the most flavorful extra-virgin you can find, preferably from Lazio, the region where Rome is.

  • 1 medium white onion, thinly sliced
  • 1/2 garlic clove, crushed with a knife and chopped
  • 2 to 3 slices prosciutto, diced
  • 1/3 cup extra-virgin olive oil
  • 1 cup light chicken broth
  • 3 to 4 pounds fresh young peas, shelled
  • Sea salt
  • Freshly ground black pepper, to taste
  • 1 tablespoon flat-leaf parsley, minced for garnish

Roasted Snap Peas with Shallots

The perfect side dish to your main dish, roasting the peas brings forth a great texture and flavor

  • 1 pound sugar snap peas, trimmed (about 4-cups)
  • 1 large shallot, halved and thinly sliced (about 1/4-cup)
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste
  • 2 pieces cooked bacon, crumbled (optional)

Sugar Snap Pea Slaw

Step your slaw game up with this winning Sugar Snap Pea Slaw recipe

  • 2 cups sugar snap peas
  • 2 medium carrots
  • 1 small bulb fennel (6-ounces)
  • 1 large apple
  • 1 cup red savoy cabbage or red cabbage, shredded
  • 1 cup Napa cabbage, shredded
  • 6 ounces plain Greek yogurt
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon-style mustard
  • 1 teaspoon snipped fresh tarragon
  • Salt
  • Ground black pepper

Garden Salad & Snap Pea Crostini

A lovely garden salad with butter lettuce, mustard greens, grilled potatoes, carrots and tomatoes smothered in a ci.

  • DRESSING:
  • 1 pound carrots
  • 1 head radicchio, cut in half lengthwise
  • 1 pound tiny new potatoes
  • 1 beet, grated
  • 6 radishes, shaved
  • 1 head butter lettuce, torn into bite sized pieces
  • 1 small bunch mustard greens, shredded
  • 2 Heirloom Tomatoes, roughly chopped
  • Salt and freshly ground Pepper
  • 1 tablespoon Dijon Mustard
  • 2 tablespoons orange juice
  • 1 tablespoon lemon juice
  • 1/4 cup extra virgin olive oil
  • Mint, choipped
  • Oregano, chopped
  • CRUNCHY SNAP PEA CROSTINI:
  • 1 small avocado mashed
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon lemon juice
  • 1/2 cup extra virgin olive oil
  • Salt and freshly ground Pepper
  • 1/2 cup snap peas, very thinly sliced
  • 2 tablespoons Shallots, finely minced
  • 1 Baguette, sliced

Sugar Snap Pea & Mushroom Sauté

Add some side of greens to your main dish with these delicious sugar snap peas

  • 2 tablespoons vegetable oil
  • 10 ounces cremini mushrooms, trimmed and sliced
  • 10 ounces sugar snap peas, trimmed (about 3-cups)
  • 3 large scallions, white and light-green parts, cut into 2-inch pieces (about 1 1/2 -cups)
  • 4 cloves garlic, minced
  • 2 tablespoons low-sodium soy sauce
  • Crushed red pepper for garnish, optional

Snap Pea Salad with Whipped Ricotta

A gorgeous tangle of crunchy peas, leafy pea tendrils, and fresh herbs cascades over a creamy mixture of ricotta ch.

  • 8 ounce sugar snap peas
  • 2/3 cup ricotta cheese
  • 1 teaspoon lemon zest, grated and divided
  • 1/2 cup pea tendrils or shoots
  • 1/4 cup sliced fresh chives
  • 2 tablespoons fresh mint, torn
  • 2 tablespoons fresh dill, coarsely chopped
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon black pepper

Spring Pea Salad with Creamy Curry Dressing

When the fresh green peas are in your garden or supermarket, this is a perfect salad to make for dinner! The spicy .

  • 4 cups sugar snap peas, trimmed and diagonally sliced
  • 1 tablespoon Madras curry powder
  • 1 1/2 tablespoons fresh lime juice
  • 1/4 cup canola mayonnaise
  • 3 tablespoons plain 2% Greek yogurt
  • 1 tablespoon fat-free milk
  • 1/2 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup very thinly vertically sliced red onion
  • 1/3 cup torn fresh mint leaves
  • 1 (10-ounce) package frozen petite green peas, thawed
  • 1 cup very thinly sliced radishes
  • 2 ounces feta cheese, crumbled (about 1/2 cup)

Bacon & Balsamic Glazed Sugar Snap Peas

This easy side dish is a great compliment to any meal

  • 1/4 pound bacon, minced
  • 1 1/2 cups fresh sugar snap peas
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon splenda
  • Salt and pepper, to taste

Sautéed Sugar Snap Peas with Pine Nuts, Fennel & Lemon Zest

See notes at the end for variations using the following instead of pine nuts, fennel and lemon zest Almonds, Coria


After taking a look to examine how sugar snap beans grow with the sugar snap beans, let’s see if tomatoes can grow with these peas.

You can start with the tomato seeds right at the same time, about four to six weeks before you decide on having these outdoors. Note that these crops can ripen up to 85 degrees Fahrenheit, and right at the time that snaps peas are ready for the final crop, the tomatoes can be good to go on the ground.

What else can we learn from here? Once the peas are planted, then it is time to have them picked when it is the right time. Remember that you may not be able to utilize them immediately, and may need to be in your refrigerator for around five days.

Should you wish to store these longer, then what you can do is to freeze them. Peas may be dried from long-term storage, but they may also lose flavor, offering a tasty addition to stews and winter soups .