It's organic CSA season again and it's spring, which means one thing – more radishes than a girl knows what to do with!
I've learned a crucial lesson in the past three seasons with a farm share. If you're remotely stymied by what to do with a particular produce item, ask your farmer!
Our farm is run by an amazing family and Kena, one of the owners, also happens to be an inspired cook! She gave me this fantastic idea last summer, and now, because I love you, I'm paying it forward ... when life gives radishes, make pico de gallo!
If you've never had pico made with radishes, and I suspect you haven't, let me break it down for you so you can rush immediately to the fridge, rescue your radishes from the bottom of the crisper drawer (poor, underused radishes), and get to work on the tastiest salsa of spring.
Radish Pico de Gallo
10-12 fresh radishes, diced
1 white onion, diced
2-3 large tomatoes (or 8-10 small Campari tomatoes), diced
2-3 small cucumbers, peeled, seeded (if necessary) and diced
1 large jalapeño, minced (use or discard the seeds according to your taste; I use half the seeds)
Juice of 1 lemon
Salt to taste
Chop, add lemon juice, season, stir, try to hide it from your hungry friends and family!
Pro tip: If you and your crew don't devour this in your first sitting, make a killer breakfast with the leftovers. Here's how: scramble up some eggs, when they're about half-way done throw in some tortilla chips and cheese and scramble until eggs are done. Season with salt and pepper and top with radish pico de gallo. You're welcome!