Black Spanish Radish
I encourage you to try this radish while we still have it. Sure, it’s handsome, but it also is a great health-aid. We’re currently carrying it as a result of a local nurse’s special order. She uses it in treating patients’ kidney stones. The Black Spanish Radish is also, like the others of its family, an especially effective liver-aid, which helps maintain healthy blood and metabolize toxins throughout the body. I was recently told that Radishes are always served with meat in Mexican dishes because they clear cholesterol.
Radish greens are an excellent source of vitamins A, C and all the B’s.
If the spice of radish is not to your tastes, try steaming them for 8-12 minutes, or cooking them alongside other root vegetables, herbs, or meats, as they will absorb the flavors.
Here are a couple recipes from the Madison Area Community Supported Agricultural Coalition’s indespensible book, “From Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce.”
Beet and Daikon Slaw
1 yellow beet, peeled and cut into 1/8 inch matchsticks
1 red peet, cut the same
1 six-inch daikon radish, peeled and cut like the beets
1 teaspoon toasted sesame oil
2 teaspoons canola oil
1 teaspoon unsalted rice vinegar
1 teaspoon sea salt
This will be two servings once you’ve combined all the ingredients and let stand for at least 1/2 hour.
Radish Top Soup
6 tablespoons butter, divided
1 cup chopped onions or leeks (white portion)
8 cups loosely packed radish leaves
2 cups diced peeled potatoes
6 cups water, chicken stock or combination
salt
1/2 cup heavy cream (optional)
freshly ground pepper
Melt 4 tablespoons butter in large saucepan, add onions and cook until golden, about five minutes. Stir in radish tops, cover, and cook over low heat until wilted, 8-10 minutes. Meanwhile, cook potatoes until soft in water or stock with 1 teaspoon salt. Combine with radish tops and cook, covered, 5 minutes to mingle flavors. Purée in food processor or blender. Add cream and remaining butter, if desired. Season to taste with salt and pepper. Serve hot. (Note: to serve cold, omit butter enrichment.) Makes 4-6 servings
Oooo, and sandwiches with thinly sliced radish, cheese and raw spinach on crusty sourdough. That’s hot.
