Until this winter’s CSA vegetable adventures, I’m not sure I’d ever eaten any radish but the usual red salad ones (or butter radishes) you find at any better-left-alone salad bar, and I’m pretty sure most of those were probably not eaten willingly. Do you ever remember mom bringing a radish into the house? I don’t.
This winter, though, we’ve had week after week of radishes of all shapes, sizes, and colors appearing in our CSA box. At first, I was pretty darn stumped as to what to do with them. But they were certainly not going to waste, so I scoured Pinterest and NYT Cooking for some ideas and guess what I found? Radishes are delicious!
Different winter varieties have turned up in almost everyone’s CSA box over the last several weeks; namely, Black, Purple Daikon, regular ol’ Daikon, and my personal favorite, Watermelon Radishes. They are all fabulous.
Black Radishes are kind of scruffy and really not the first thing I’d throw into my bag at the farmers market but they’re surprisingly sweet, crisp, and spicy. So far I’ve only roasted them (skin on is definitely the way to go), but I’ve found a recipe for a simple grated Black Radish salad with olive oil, lemon juice, parsley, sea salt, and black pepper that I’m looking forward to trying. I would have already, but have I mentioned that one of the dogs pooped on my parsley plant? Horrifying.
Purple Daikons — oh so pretty. We’ve been eating these raw in salads with a little white balsamic vinaigrette. Same with the Watermelon Radishes with a little goat cheese. I suppose you could roast them, but maybe you’d lose that lovely bright magenta inside? Maybe you wouldn’t. Maybe I’ll try.
Lastly, the “regular” Daikon. These I’ve sautéed with red cabbage and used in a tofu-and-rice bowl. The girls really liked it, but I have to admit that the radish flavor got a little lost in the mix. I’m going to have to find another way to make these shine.
All of this to inspire you to bring some winter radishes home from the farmers market and figure out all of the things to do with them that I haven’t already. Go!
Oh…and did you know that you can take some of the heat out a radish by lightly peeling it? Most of the spice is in the skin.