Though the Hillsdale Farmers' Market will not be in session this weekend—it has begun its twice-monthly winter season schedule, in effect through April—contributor Anthony Boutard of Ayers Creek Farm kindly provided an excellent recipe that will tide us over until the market convenes again on Dec. 21st.
Myrtha Foradori studied in southwestern Germany for two years. During that time she signed up for a weekly produce box that provided, among other vegetables, black radishes. Made aware of our insecurity with respect to cooking black radishes, she mentioned how much she enjoyed a simple soup prepared using the root. Myrtha kindly sent along the recipe.
Potato-Black Radish Soup
4-5 medium sized potatoes, chopped in cubes
Half of a big black radish, thinly sliced
1 big yellow onion, chopped
Some garlic, minced
Olive oil
About a glass of white wine
Enough vegetable or chicken broth to cover while simmering
Sour cream (optional)
Heat the olive oil in a soup pot over medium heat, add the onions and garlic and sauté. When the onions are translucent, add the potatoes and stir on medium heat. Add white wine. After it has evaporated, cover the potatoes with a fair amount of broth. Cover with a lid and let cook on medium heat. When the potatoes are almost done, add the black radish and cook for a short time until tender. Purée and season with salt and pepper. Serve with some sour cream.
The farm chef, Linda Colwell, prepared the soup today substituting butter for the olive oil, leeks instead of onions and no garlic, reflecting her northern European orientation. We sprinkled grated horseradish over the top. It is a very fine soup and, with specks of black skin from the radish, very attractive as well. Recommended.
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