Radishes

The Radish. A great cool season, easy to grow vegetable that can add that peppery spiciness to any springtime salad or dish you plan to create. Garden radishes can be grown where ever their is moist fertile soil and sun. You could even grow them in the smallest city plot or in the pot on your balcony! They grow very quickly so they are a great vegetable to grow with kids.

*I recently spent two months in the Dominican Republic teaching children about various things, including gardening. The radishes (rabanos, en español) we planted were the first things to arrive and the kids were so excited... it was the flavor that they had the most trouble with. They were definitely not used to that peppery spice but they tried it and some enjoyed it, others... the faces were priceless!

Facts about Radishes:

• different types of radishes can be grown all season long. Winter radishes are sown like one would sow a turnip.
• Winter varieties are slower to develop than spring radishes; and they grow considerably larger, remain crisp longer, are usually more pungent and hold in the ground or store longer than spring varieties
• Daikon radishes (winter variety) are thought to aid in digestion, especially the digestion of fatty foods. It is a common ingredient in Japanese cooking and is always grated and added to tempura dipping sauce.
• A Dominican homeopathic remedy for issues with the lungs such as a cold or cough uses: Radishes, onions, and honey chopped up and marinated together then drank like a shot. *when my father was visiting me in the DR he had a chest cold and the pastors wife whipped him up this homemade remedy and he did get better in the next week... was it the mix or was it time? who knows.
• A 1/2 cup serving (about 12 medium) of sliced radishes provides a goodly amount of potassium, vitamin C, folate and fiber. Winter radishes such as daikons are similar in nutrients.
• Nutrition Facts (1/2 cup fresh sliced raw red globes)
  
  Calories 12
  Protein 0.35 grams
  Carbohydrates 2.0 grams
  Dietary Fiber 1 gram
  Potassium 134.56 mg
  Folate 15.66 mcg

PREPARATION (my favorite part!)

• Spring radishes are most often eaten raw. Just scrub them clean (don't peel) cut away the greens and root end and slice and dice, shred, or serve them whole. How ever you choose. The beauty of Simplicity!

Recipe: Gingery Radish Salad

http://localfoods.about.com/od/spring/r/GingerRadish.htm

• This recipe calls for the use of the herb sorrel which, if you read my previous post, is the cousin of Rhubarb! We have beautiful sorrel available at the farm stand straight from our greenhouse. It adds that lemony fresh zest that, dare I say, a lemon itself can't even match!
• I have not tried this recipe with rice vinegar but I like to use a full flavored extra virgin olive oil. Oil with a fruity, nutty, or earthy flavor would go nicely with this salad (that's the beauty of raw veggie salads!) I would choose my favorite, Bariani Oil from California, which we also sell at the farm stand.
• Paired with a nice New York Riesling (on the sweeter side) or, as an easy pair, go to a glass of bubbly, champagne or a prosecco. Nothing to dry. 

 Cheers to your Spring radish eating pleasures!