What to do with all those radishes

Several years ago when my husband and I started our first vegetable garden, radishes where on the first list of potential vegetables, every list of food to grow and of course, the shopping list for the above said garden.  Why?  It's the ultimate test: if you can't grow radishes, well.... get used to spending time at the Farmers Market for those fresh veg!  With a maturity date of around 1 month, you can simply plant radishes from seed straight to your soil, water and watch them grow.  And there are many varieties of radishes: different colours, shapes and variations on flavour that make such a beautiful picture when you pull those puppies out of the ground.  I have to admit, though, I've never been a fan of this lovely-looking vegetable.  The taste.  Blah.  But every year we plant, every year we harvest and every year my husband adds a few to his salad and stores the rest in the fridge.  Seems a shame, don't you think?

So this year, I decided to give the hearty radish another look and taste.  We have three variations this year: the traditional red bulb (red globe), a white and red long bulb (french breakfast) and a white version (icicle) that looks more like a carrot than anything else!  The questions then remains: what do I do with this harvest?  Coincidence or not, we found ourselves in NYC in May and on my list of places to nosh, was the Spanish gastropub, Tertulia.  With great reviews and a nice tapas menu, we were bound to have a great meal.  On the list was a radish salad - paired with baby market carrots and an anchovy vinaigrette.  OK, two strikes on this one: the radish and the anchovy.  But hey, when in NYC, you try something new.  I loved it!  What a great re-introduction to this little vegetable.  Now, to recreate the salad when on home turf... On return to Edmonton and when firmly seated in front of my computer, there seemed to be no shortage of mention of this salad, from Martha"s (Stewart) Blog as well as GP's Goop!

I found a recipe from the New York Times for the anchovy vinaigrette and basically harvested a variety of our radishes as well as some baby and organic carrots, added a little sweet onion and herbs. 

Anchovy Vinaigrette

Ingredients

• 1/2 cup extra virgin olive oil
• 3 tablespoons or more good red or white wine vinegar
• Salt and fresh-ground black pepper to taste
• 1 heaping teaspoon Dijon mustard, optional
• 3 anchovy fillets, or more to taste, with some of their oil
• 1 large shallot (about 1 ounce), peeled and cut into chunks

Preparation

1.

Combine all ingredients except shallot in a blender, and turn the machine on. A creamy emulsion will form within 30 seconds. Taste, and add more vinegar if necessary, about a teaspoon at a time, until the balance tastes right.

2.

Add shallot, and turn machine on and off a few times, until shallot is minced within the dressing. Taste, adjust seasoning and serve. (This vinaigrette is best made fresh but will keep refrigerated for a few days. Before using, bring it back to room temperature, and whisk briefly.)

Health fact of the lovely radish:  radishes provide several vitamins including Vitamin C, K, B6 and folic acid!

Other food combinations I found for radishes:

• Strawberry and radish salad with balsamic vinegar
• Panzanella salad with radishes
• Roasted radishes, with or without other root vegetables
• Escabeche of shrimp, mango and radish

Whatever your preference, if you are a new gardener or one in need of almost instant gratification, the radish is a simple and hearty vegetable to grow for your summer table.  And for those that thought the radish belongs only in Asian cooking or tossed in as an after thought with your salad, think again!  Boiled, steamed, roasted or eaten raw, this vegetable is worth another go on your plate!