Spring has come to Orange County, although you wouldn't know it from some of the weather we've been having. What this means for faithful frequenters of the Irvine Farmers Market, such as myself, is a dazzling new variety of tender, young vegetables to tantalize taste buds jaded after three cold months' worth of tubers and brassicas. April marks the beginning of radish season, something I look forward to in particular.
Radishes are one of my favorite vegetables, with a crisp bite and a clean, fresh taste. Their peppery aroma, reminiscent of wasabi and apples, signals an end to the stodgy flavors of Winter. They're also quite good for you, full of vitamin B6, ascorbic acid, folic acid, copper, calcium, riboflavin, magnesium, and potassium. I picked up this delightful bunch from one of my favorite stalls at the Irvine Farmers Market. Unfortunately, the owner is a bit camera-shy, so no picture of his stand. You'll have to look around the market for radishes yourself.
My favorite method of enjoying radish roots is in a simple salad. I thought this refreshing side dish would be a great accompaniment to the leftovers from my Garlic Lemon Parsley Roast Chicken dinner. Sunday roasts can leave you feeling a little heavy the second time around, so the astringent, acidic flavors of this salad help cut the richness of the chicken.
Recipe for Simple Radish Salad
Gear:
1 cutting board
1 knife
1 small mixing bowl
Ingredients:
1 lb of radishes
2 tsp of sherry vinegar
1 tsp of fresh lemon juice (No lemon juice handy? Use more sherry vinegar, or the fruit vinegar of your choice.)
2 tbsp of extra virgin olive oil
Salt and pepper to taste
Instructions:
Wash the radishes. Remove their stems and roots. Trim off any woody portions of skin. Thinly slice. Sprinkle with salt and pepper.
In the mixing bowl, whisk together the vinegar, lemon juice, and olive oil. Toss the radish slices in the dressing until lightly coated and serve immediately.
Serves 2-3.
Good Eating!
10 comments:
I just adore radishes, my mum used to grow them when I was a kid and I suppose I got the taste for them then. My husband slices them thinly and has them on lightly buttered bread. Very dainty!
Oh, really simple, and really good eating!
Let me check my nearby farmer's market! :D
I enjoy radish kimchi... it has a nice crunch to it.
You've been cooking quite a bit lately CP! Can I come over for some good eats? It looks fantastic, tasty, and simple!
I too love radishes, raw and cooked. They are really underappreciated, aren't they? I adore the rainbow radishes that come in shades of pink, white, and purple, but the farmers' market hasn't had them yet this year. Great story on OC markets too! I've been to several of them and apparently have a few more to try!
i love farmer's markets!! but i don't get to go very often.
not crazy about radishes though i like the japanese kind!
The best vegetables and fruits are at the farmer's markets! Great recipe, thanks!
"Wasabi and apples" -- perfect description!
I have never cooked this before. This ingredient is beyond my cooking skill; somehow Malaysian food and Chinese food don't use this ingredient at all...
Freya and Paul,
I think I've seen that before. Sounds lush. I'm going to try it with my next batch of radishes.
Tigerfish,
Spicy! =)
Henry,
Why have I not heard of radish kimchi before? I must try it.
PE,
Cooking on Sundays is a good form of stress relief after the weeks I've been having.
Susan,
They're so pretty, and sweet if you pick the right ones. Sometimes I just eat them straight while watching TV.
Joanh,
You live in Taipei. How do you avoid the farmers markets?
Spider63,
Farmers markets are the best. Buy fresh and local!
Elmo,
Pass the soy sauce.
Rasa Malaysia,
Yeah. It was such an exciting discovery when I first tried them.
- Chubbypanda
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