With the season winding down, the offerings at Blooming Glen Farm's stall at the Headhouse Square Farmers' Market were slim today, but what they did have was choice, including these black radishes.
When you find them in supermarkets, black radishes tend to be the size of bocci balls. They're good, but the smaller, freshly dug versions are superior.
You can roast them like a turnip, but they're probably at their best raw. I like to grate mine and mix into soft sweet butter, then spread it on good pumpernickel or rye bread. But I've seen some salad recipes that look like they're worth trying. Most call for the radishes to be thinly sliced (a mandoline comes in handy), then tossed with apples or oranges, placed atop a bed of escarole or similar green, dressed with a simple vinaigrette. And the green tops can be treated like any other cooking green
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