Radishes are in season. They can be eaten raw, pickled, baked, or sautéed. And they are a great source of fiber, calcium, and vitamin C.

Check out this delicious recipe from our friends at the Peachtree Road Farmers Market.

Radishes & Feta

Ingredients

• Watermelon and Summersicle radishes, thinly sliced if large or sliced into bite size pieces if small
• ½ cup of goat's milk feta
• 4 tablespoons buttermilk
• Coarse salt and freshly ground black pepper
• Chervil (Chevril is an herb that resembles flat-leaved parsley.  Its aroma and taste are more similar to tarragon and fennel, although it’s much less potent than the latter.) 
• Olive oil for garnish

First, slice the radishes and soak them in ice water. 

Next, whip the feta and buttermilk together until they have a smoother consistency. Place the feta mixture into a small serving bowl and garnish with salt, pepper, herbs & olive oil. Serve alongside the chilled radishes.

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