Spring crops are here and will be gone soon enough as the weather warms up more. Now that we've got crops coming out of the garden, I've been cooking a bit more too. As I've been enjoying cooking the first vegetables from our own gardens, I've had lots of fun with one of my favorites -- RADISHES!
If you are like me at all, you may be seeing the radishes show up in your farm boxes or markets and wondering what the heck to do with them besides put them on top of your salad?! I thought that was the only use for radishes for ages. That is, until one day I had dinner at a fabulous restaurant in NYC called Print and they served me oven roasted radishes. I couldn't believe how sweet and delicious they were and from that moment, I was committed to find ways to enjoy the humble radish.
First off, if you are looking for something to grow in your garden with a great payoff, radishes are it! There are so many varieties and colors each with their own sweetness and bite. Radishes grow quickly for the most part and also are great companion plants for lots of other things. All this makes them a perfect addition for your garden. Keep in mind, they like the cooler temps, so they are best for spring or fall plantings. Many of the seed packages will tell you if they are a spring or a fall radish-- for example, I usually grow the Cherry Belle or French Breakfast Radishes in spring and a Watermelon or Black Spanish Radishes in fall weather. And, although they are a root, they usually don't need super deep soil (unless you're growing something like a Daikon radish).
Now that you've got them coming up in your garden, the next question is what to do with them? Of course they are wonderful sliced thin on top of a salad. They really add a crisp crunch with a bit of spice to anything you put them on raw. I also enjoy them on a sandwich, taco, or toast (with avo, or cream cheese or whatever you like). If you're feeling a French flair, you can dip your raw radish in a little bit of good quality butter and sprinkle a bit of sea salt or even dried herbs then snack away.
If you have the time and interest, a light pickled radish is a nice addition to a salad, taco or sandwich also. Doing this quick pickle takes the bite out of the radish and then adds a salty sour to the sweet of the root. Slice thin your radishes, and fill up a jar. Mix together 1/2c. apple cider vinegar, 1 c. warm water, a tsp or so of salt and a TBSP or so of sugar. Pour the mixture over the radishes and let it sit at least 10 minutes before you use them.. Then you can seal the jar and store it in the fridge to finish later.
To roast your radishes, cut them in half and toss with a bit of coconut oil, ghee, butter or oil of your choice. You can add salt, garlic, herbs or whatever you like (experiment -- that's half the fun!) and spread them on a baking sheet and roast for 15-20 minutes at 425. YUM! If you'd like, roast them with with other roots such as small potatoes, sweet potato pieces, turnips, carrots, etc. Just make sure all your pieces are about the same size so they roast evenly at the same time.
My other favorite way to make radishes (as well as other veggies) is to steam them. Once steamed, I love to add a butter sauce. I learned this technique from one of my favorite cooking resources, Cook's Illustrated. Here's a website that reprinted the recipe and they also talk about how you can add or remove veggies from the original. I've done this technique with all kinds of veggies and it works wonderfully!
Why eat radishes? Radishes are great for your blood by purifying and cleansing it as well as increasing oxygen supply to your red blood cells. They are also packed with all kinds of vitamins and minerals including Vitamin C and Potassium, amongst many. And finally, they are a tasty source of fiber to aid in digestion.
Whatever you do, this is the time of year to enjoy your radishes in all their colors, flavors and varieties!!
PS: DON'T TOSS THE RADISH GREENS! Save the greens, wash them thoroughly and throw them in a food processor with some olive oil, nuts (of your choice), lemon juice, garlic and salt and voila... a Pesto! THe perfect topping for a steak from the grill, other veggies, a piece of fish, or just about anything you'd love to add a bit of kick to. Mine used Pecans and a bit of dried basil plus a touch of honey to balance the bite of the greens. It's been delicious and stays green longer than a standard basil pesto.
