Why have I never discovered this before?

So the Saturday Market is overflowing with radishes - red, French breakfast, and Easter egg ones. This week we bought beautiful French breakfast and Easter egg ones. Honestly I had been spoiled with the year-round farmers markets in California. Now that the Eugene Saturday Market has opened, I realize how much fresher and better the produce is than from the regular grocery store (organic or not). You can only eat so many fresh, raw radishes then I discovered butter glazed radishes. Where have they been all my life? So easy, tasty and a great way to eat up radishes. An excellent vegetable side dish to grilled salmon and some kind of grain pilaf (rice, quinoa, bulghur, couscous).

Butter glazed radishes (Molly Stevens, All About Braising)

1 bunch of radishes, trimmed, washed and scrubbed

1 tbsp butter

1/4 c water or stock

pinch of sugar

salt and pepper

Place it all in a skillet and heat on medium. Once boiling, cover and reduce heat to low. Simmer for 20-25 minutes or until radish is easily pierced with a knife. Uncover, shake the pan and continue cooking until the moisture has reduced into a glaze.  Sprinkle more freshly ground pepper to taste. Serve immediately.