Found a great recipe for radish soup. I wouldn't consider this a main course kind of soup like minestrone or a veggie heavy Miso, but it is easy to make and it would make a great first course.
I tweaked it a bit when I made it for myself and my daughter. I skipped the horseradish. When you cook radishes they get sweet like turnips, or carrots almost. The horseradish would have brought back the spice and zing that you would probably expect from a radish soup. Instead of using half and half and the mayo, I just used 4 cups of heavy whipping cream. It was rich, but worked nicely with the remaining texture from the radishes. I didn't serve it with cheese, but a little garnish of an aged white cheddar might have been nice. Enjoy!
Farmer Russell's Renegade Market
The Bryan Park Market officially ended last Tuesday, but I will continue to be setting up shop through the third week of November. Look for me near (in ... shhh) shelter 3. I can appreciate why RVA's most hidden market closes shop at the end of October, but with three more weeks in the CSA, the show must go on. I will be inviting other farmers to come out and join me, but odds are that I will be there solo. Radishes and other winter greens continue to come in and I look forward to wrapping up the CSA with larger and larger bags each week. -FR
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