Submitted by Kimberly
The truth is, I appreciate radishes for their swift growing cycle and brilliant colors, but I just don't care for eating them. But I love pickles! If you do too, here's the easiest pickled radishes this side of the Mississippi. It takes 10 minutes to make a batch, including slicing. 

Ingredients:
1 clean pint jar with lid
1 1/2 c. radishes, cut into small slices or chunks
1 c. rice vinegar (other types might work too)
1/2 c. sugar (could probably cut back a bit, the radishes are pretty sweet in the end)
1 1/2 tsp. salt (it says kosher)
1 tsp pickling spice (I buy mine bulk at the co-op and that's real cheap, but I'm sure you can get it elsewhere, and    
definitely at Penzey's in the Strip)

Directions:

1. Put radishes in jar with pickling spice, cover, and shake gently to mix. Uncover.
   
2. In a small saucepan, bring vinegar, sugar and salt to a boil. Boil one minute, then pour over the raw ingredients (use a funnel!). Cover loosely with the lid and allow to cool. 
   
3. Cover tightly and refrigerate for up to a week. A fuschia delight!
   

If anyone has a recipe that doesn't use this much sugar, please share. it seems like a whole lot just for that pint jar, and the radishes are pretty sweet.

Submitted by Emily
makes about 4 cups

Ingredients:
- a few large handfuls of radish greens (about 12 oz or so)
- 2-3 Tablespoons butter
- 3 medium potatoes, peeled and quartered
- salt
- pepper
- chicken or vegetable stock (about 3 cups)
- sour cream (for serving)

Directions:

1. Heat the butter in a heavy-bottomed saucepan. 
2. Add radish greens. Cook until wilted. 
3. Add potatoes and salt/pepper to taste. 
4. Add enough stock to cover the vegetables. Bring to a boil. 
5. Turn down to a simmer and cook until the potatoes are tender, about 20 minutes.  
6. Blend with an immersion blender, food processor, etc. 
7. Serve with a dollop of sour cream.