CSA Saturday: Warm Radish, Pea, and Parsley Salad

We joined a CSA this year and have absolutely loved it. There's only one problem - NOT ENOUGH VEG. We only got a single share, since there's just the two of us. Plus, we'd heard all sorts of anecdotal evidence that people who get CSAs simply can't eat all the veg they acquire from the farm. 

Us? We pick up our share on Saturday morning, and by Wednesday, it's gone. Including the dozen eggs.  

Remember how I said we can eat a lot of cabbage in a sitting? Even when we get about a pound each of all these other things (this was last week's share):

  • Kale
  • Shell peas
  • Sugar snap peas
  • Lettuce
  • Spinach
  • Radishes - we eat the tops too!
  • Parsley - the only thing that did last all week
  • Broccoli - seriously, have you seen 1 pound of broccoli? It's not much. Maybe half a grocery store bundle. 
  • a dozen eggs

The point is, double share for us next time, and 18 eggs. More of a good thing is always still good, n'est-ce pas?

Killer Combinations

Because there isn't much in each bunch of vegetable, we end up combining a few to make killer side dishes. One night we were ravenous, and I threw this salad together in about 15 minutes. 

Neither of us had had fresh shell peas before, and I think they're our favorite thing so far. While I've never been excited by a radish, and they're are not something I think to buy if I'm at the greenmarket or grocery, after getting them in the CSA I've changed my mind.  Ever lightly cooked a radish? In butter? Or really excellent olive oil? You, my friend, are missing out.

Warm Radish, Pea, and Parsley Salad

Ingredients and Equipment

  • 1 lb fresh shell peas - about 1.5 c after shelling
  • 1-2 Tbsp chopped onion
  • 3/4 c sliced radishes - about 8 small
  • 1/2 c roughly chopped parsley, more if desired
  • lemon
  • olive oil or butter
  • salt and pepper to taste

  • Medium skillet, preferably with a lid
  • Sieve
          radishes peas parsley.jpg


          In a medium skillet, bring about a half-inch of water to a boil and add a pinch of salt. Add the peas, reduce the heat to low, cover. Check the peas after 10 minutes - they should be bright green and a little bit toothy.

          In the meantime, slice the radishes. What's that, throwing away the tops? HOW DARE YOU. They're remarkably mild and taste great in salads or scrambled eggs.  You'll probably have time to roughly chop your parsley at this point too. Don't get obsessed with a tiny chop - big leaves are key here.

          Drain the peas and set aside. Put the skillet back over medium heat, adding a bloop of olive oil or a pat of butter. Sweat the onions on medium-low for 4-5 minutes, until just translucent. Add the radishes with a pinch of salt and cook an additional 3-4 minutes, until just heated through (add more butter or olive oil if you need it). Remove the pan from the heat, stir in the parsley and a squeeze of lemon. Serve with a lemon wedge and some sel gris, if you're lucky enough to have some.

          Don't watch TV while you eat this, you won't be able to pay attention to your show. Seriously, we had to rewind Doctor Who because we were too enthralled by the CSA magic veg. 

          Have you ever cooked with radishes? What do you think?

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