thoughts on radishes

radishes

i haven't always been a fan of the natural pungency in radishes.  however, when prepared with a little extra love, they can be tangy and flavorful.  my father-in-law grows radishes in his little plot in carmel, new york.  after a visit upstate, i love coming home with bags full of cruciferous root veggies chock full of dirty bulbs and leafy tops fresh plucked from the earth. here are a few tips on how to get the most out of your radishes (from our trusty friends at green giant):

history: radishes were first cultivated thousands of years ago in china, then in egypt and greece

why they're good for you: like their relatives broccoli, cabbage, and kale, radishes are cruciferous vegetables that offer cancer-protecting potential

storage: if you're working with radishes with their leaves attached, remove the tops unless you'll be serving them the same day. radishes won't keep as well with their tops left on. the leaves, if fresh and green, can be cooked like other greens or used in soups. place radishes in plastic bags. because of the high water content of radishes, they will not freeze well when left whole, but will keep if diced. cut radishes in 1" cubes and blanch for 2 - 3 minutes. immerse in ice water for same amount of time. drain, dry, and place in airtight freezer bags

ideas for preparation: to tame the heat of a radish, cook the vegetable. to boil, place sliced or whole radishes in rapidly boiling water for 10 - 20 minutes. to conserve the most nutrients of the vegetable, steam radishes in steamer for 5 - 15 minutes, or until desired tender-crispness is achieved. radishes can also be roasted. to begin, slice or dice radishes and toss with cooking oil and seasonings of your choice. spread across cookie sheet, and roast radishes for half an hour in a 425 degree oven until vegetable tenders and browns. 

my recipe: radish and red baron onion salad

prep time: 15 mins

ingredients:

• dozen fresh radishes, scrubbed clean and sliced thin
• half dozen red baron onions, sliced thin
• mine were from the greenpoint farmer's market
• 2 tablespoons good olive oil
• juice of 1 lime
• salt & pepper to taste

clean and slice all veggies.  toss with olive oil, lime juice and add salt & pepper to taste.  refrigerate, best served the next day.