Radishes seem to be below everyone's radar. I'm not sure why- perhaps they are just so familiar that we don't really celebrate them anymore. But particularly at this time of year they are a welcome burst of color amidst the sea of green leafy items in the spring (or gray- in the case of our weather!) There are so many varieties available nowadays- you have the standard round red ones, but also the
Easter Egg radishes, so called because of their pastel hues. Then there are the
French Breakfast style - the slender cylindrical type that have a lovely white tip with a red blush, and
daikon (literally translated as big root)- the sometimes giant radishes that are delicious raw or cooked in a stew. My husband has been bringing home
watermelon radishes throughout the winter that have kept our plates beautiful, and have provided a nice balance to the heartier fare we enjoy when it's cold.
My first 'real' enjoyable encounter with radishes was during my youth. My then best friend's mother was French, and they shared their method of dipping fresh radishes in homemade mayonnaise. Not only did I see radishes in a new light after that - as an actual food for eating as opposed to a salad garnish - but I was also amazed that someone took the time to actually MAKE mayonnaise. At home. At the time (middle-school) I had no idea that such a thing was even possible. Heather has included a recipe for radishes below, which is a simple and delightful way to enjoy them. And
here's one of my favorite ways to eat them, that manages to get even my 'radish-averse' spouse to enjoy them, too.
And finally, can you believe there are only two more indoor markets before we move back outdoors? Mark your calendars for opening day at Howe Meadow on May 14!
See You at the Market-
spelt waffles ~ shortbread samplers ~ recycled bottle jars ~ handmade soaps and balms ~ dark chocolate-covered Peeps ~ raw milk cheeses ~ apple cider ~ lettuces ~ knife and scissor sharpening ~ homemade granola ~ fres
h spinach ~ 1-lb. packages unseasoned ground pork ~ spinach ~ empire biscuits ~ potatoes ~ leeks ~ buckwheat ~ arugula ~ fresh pasta ~ handmade Easter cards ~ "buffalo style" flavored chicken patties ~ fresh roasted specialty coffees ~ radishes ~ puffed spelt ~ spinach pies ~ apples ~ grass fed beef ~ and more!