Radishes are so easy to grow and one of the first root crops to pop out of the garden. Little round red radishes commonly found in green salads are not the only variety out there anymore.
French Breakfast, with red skin and a bright white tip, are a favourite of Alice Waters, eaten raw with a bit of salt.
Watermelon radish, originally from China, are a large globe with pale green skin and bright pink flesh looking like their namesake once cut open.
Black Spanish Round have jet black skin and bright white flesh and have been around since the Mona Lisa was painted.
Beyond the salad bowl, radishes add colour and crunch to whatever they accompany. For sandwiches, dice up your favourite variety and add to egg, tuna or chicken salad. Or slice thinly on dark bread with plenty of butter and a sprinkle of sea salt.
Heres a quick and easy refrigerator pickle that make a great salad when mixed with fresh, sliced cucumber and sesame oil.
Asian Pickled Radishes
Adapted from Put Em Up by Sherri Brooks Vinton
2 cups thinly sliced radishes of your choice
1 cup rice or red wine vinegar
2 tbsp fresh cilantro stem, chopped
1 tbsp mirin
1 tsp fish sauce
1 tsp tamari
1 garlic clove, crossed.
Toss all ingredients together in a medium non-reactive bowl. Let sit at room temperature for at least 10 minutes to allow the flavours to combine. Ladle into bowls or jars and refrigerate for up to 1 week.
Jenn Chic is a writer, photographer, baker, cook and market manager for Kitsilano and Kerrisdale Farmers Markets. ;
