FRESH BITES
Radishes add colour and crunch to salads,
The next two months will be tough on locavores as we wait for the earth to warm up so farmers can start planting their spring vegetables. Then we’ll wait again until they grow big enough to harvest.
Fast-growing radishes are first from the field. Organic grower Cookstown Greens expects to start seeding spring radishes — the familiar round Easter egg and cylindrical, white-tipped Breakfast — this week, says marketing manager Catriona Ffrench, for harvest in mid-June.
While we wait, now is a good time to visit a farmers market or trendy supermarket for a final taste of Ontario winter radishes, asleep in storage since October.
Favourites include the big round Spanish black, beloved by Eastern Europeans for its dense spicy flesh, and the sweeter, nutty watermelon or Valentine variety, its faintly green, cream-coloured skin hiding a bombshell hot-pink interior.
Ffrench says Cookstown’s Valentines, a key ingredient in Joey restaurant’s 500 Salad, should be in stores and farmers markets for another month. Spring fling: Radishes have stimulated appetites for thousands of years. If you can’t wait until June, give dinner guests a blast of spring now with a bunch of imported radishes. Trim, cut in half if large and place in a serving dish. Set out another dish of soft unsalted butter and a third dish of kosher or sea salt. Let guests pick a radish, spread it with butter and sprinkle with salt, French style.
“It’s a ridiculously easy nibble with drinks and guests love it,” says food writer pal Julia Aitken. Buy and store:
The freshest radishes are firm and bright, sold in bunches with green leaves attached.
To store, remove the leaves (try cooking them), wrap in plastic and refrigerate.
Check out colourful bunches of round spring radishes in red, white, pink and purple.
Bagged radishes should look fresh and firm. Refrigerate up to a week.
If radishes seem less than firm, immerse in ice water for an hour or two before serving. Prep:
Trim root and top, leaving a little green if you buy bunches.
The skin of winter radishes, especially black, can be tough and spicy. Peel if desired.
Sauté: Cut 1 lb (450 g) trimmed spring radishes lengthwise in half or quarters. Melt1tbsp (15 mL) butter in a skillet on medium-high heat. Add a pinch of salt and cook, stirring until crisp-tender, about 12 minutes. Transfer to a platter and keep warm. Sauté 1 small garlic clove in the butter, add chopped radish greens and stir until wilted, about 1 minute. Add radishes and serve.
Roast: Cut radishes in half lengthwise and toss with a little olive oil. Place cut-side down on greased baking sheet, sprinkle lightly with coarse sea salt and roast at 450F (230C) about 18 minutes or until crisp-tender. Add more salt if desired. Serve:
Serve radishes on their own or on a raw vegetable platter.
Sliced radishes add a peppery flavour and pretty colour to any grain or mixed green salad.
Mix with yogurt or sour cream dip.
Thinly slice and pickle with a little lemon juice and salt.
Make a tea sandwich of sliced radish, unsalted butter and bread.
Grated or diced black radish adds a fiery taste to slaw or egg salad. When cooked, its flavour softens and adds a great texture to stir-fries or soup.
Wilt fresh radish leaves in hot oil and serve as a side dish or in soup. In medium saucepan, bring water to boil over high. Add quinoa. Reduce heat to low; cover. Cook until liquid is absorbed, about12 minutes. Uncover and let stand until cool and dry.
In medium saucepan of boiling water, cook edamame 3 minutes, until just tender. Drain; rinse under cold water so they don’t shrivel. Cool.
Cut off top and bottom of lemons. Cut down, following the curve, to remove all white pith. Pick up lemon. Over a bowl, and with a sharp knife, cut out each segment in a V between membrane walls, saving juice. Cut lemon segments in half.
Halve avocados, remove pits and scoop out each half in one piece with a spoon. Place half pit-side down and cut in chunks or long, thin slices. Repeat with other half.
For dressing, in small bowl, whisk oil, lemon juice, garlic, cumin, salt, pepper and chili flakes.
In serving bowl, stir avocado and lemon segments. Add quinoa, radishes, edamame, sprouts if using and dressing. Toss gently to mix. Add more salt and pepper if needed.
Makes 6 servings.