The Radish – derived from the Latin word radix, meaning root. The
radish root is 94 % water and contains potassium, phosphorous, magnesium, and
iron. The greens are an excellent source
of vitamins A, C, and the Bs. Radishes
are beneficial as blood cleansers and digestive aids as well. – From Asparagus to Zucchini: A Guide to
Cooking Farm-Fresh Seasonal Produce
Storage tip: Store radishes for up to 2 weeks in a plastic bag
or damp-wrapped in the refrigerator.
Store green tops separately, wrapped in a damp towel in the hydrator
drawer. Use as soon as
possible.
FEATURED RECIPES
Radish Salad
1 bunch radish, washed and shredded
½ onion shredded
¼ cup toasted walnuts, chopped
½ c feta cheese
juice of ½ lemon
½-1 c plain yogurt
1 tsp dill weed (or more to taste)
½ tsp spearmint (optional)
salt to taste
Combine all, serve at once—does become soupier as it sits
Radish Leaf Pesto
- 2 large handfuls of good-looking radish leaves, stems removed
- 30 grams (1 ounce) hard cheese,
such as pecorino or parmesan, grated or shaved using a vegetable peeler
- 30 grams (1 ounce) nuts, such
as pistachios, almonds, or pinenuts (avoid walnuts,
which make the end result too bitter in my opinion)
- 1 clove garlic, germ removed,
cut in four
- a short ribbon of lemon zest
cut thinly from an organic lemon with a vegetable peeler (optional)
- 2 tablespoons olive oil, plus
more to get the consistency you like
- salt, pepper, ground chili pepper
Put all the ingredients in a food
processor or blender, and process in short pulses until smooth. You will likely
have to scrape down the sides of the bowl once or twice. This produces a thick
pesto; add more oil and pulse again to get the consistency you prefer. (This
can also be done with a mortar and pestle; it's great for your karma and your
triceps.)
Taste, adjust the seasoning, and pack into
an airtight container (I use a recycled glass jar). Use within a few days (it
will keep longer if you pour a thin layer of oil on the surface) or freeze.
-http://chocolateandzucchini.com
Radish/Kohlrabi/Green onion/Carrot Salad – All
Variations Welcomed
5-6 radishes bunch
radishes
2 tablespoons red wine vinegar
2 medium kohlrabi
6 carrots
3 green onions
Fresh basil, for garnish
1/3 cup rice wine vinegar
1/4 cup honey
2 cloves minced garlic
1 tablespoon freshly grated ginger
Pinch of red pepper flakes
Salt, to taste
3 tablespoons toasted brown sesame seeds
1. Shred carrots, radishes, kohlrabi and whatever else you may be adding.
2. Slice the green onions.
3. If your basil leaves are small, leave them whole; otherwise, slice them into
strips. Set aside.
4. Combine the veggies in a large bowl.
5. In a small bowl combine
the rice wine vinegar, honey, garlic, ginger, red pepper, and a touch of salt.
Add to veggies.
6. Add the green onion, basil, and sesame seeds. Taste and adjust the
seasoning, vegetables as desired.
Radish/Cuke Recipe
Slice
and chop radishes
and cucumbers.
Toss these together with fresh greens like spinach or kale. Add walnut
pieces, lemon
juice, freshly minced garlic, and some fresh feta cheese chunks for a tasty kick.
Mix butter, 2 tablespoons
chives, sesame seeds, ginger, and oil in small bowl; season with salt and
pepper. Spread butter mixture over each bread slice. Top with radishes,
overlapping slightly. Sprinkle with remaining chives and course salt, if
desired