Turns out someone I graduated from high school with is a farmer. I felt pretty damn awesome about that so I joined her CSA for the summer and have been kicking my butt to find interesting ways to eat radishes, arugula, and greens greens greens. The following are some of my favs thus far...more to come as I endeavor to eat everything before it goes bad...
Walnut, Radish & Arugula Sandwiches (are my new favorite meal)
from Mark Bittman's Food Matter's Cookbook
Potato Salad with Radishes & Fennel Tops
Bring a large pot of salted water to a boil. When water is boiling, add 1.5 lbs of organic potatoes cut roughly to .5" square pieces. Boil for about 15min, or JUST until you can pierce pieces with a fork. When pot...atoes reach this state, drain into a colander and run cool water over them to prevent further cooking.
In a large bowl measure .5 cup extra virgin olive oil and 2 tbsp. champagne vinegar (you can substitute a white wine vinegar here, but champagne vinegar IS pretty delicious). Whisk up and season with salt and pepper. Fold in potatoes (it's ok if they are still a little warm, they will smell great in the dressing!). At this time also add the roughly chopped tops and stalks of 1 fennel bulb. Allow this business to cool completely.
Apricot Glazed Napa Cabbage or Bok Choy with Fennel
based on a recipe from Terry Walter's "Clean Food"