Elizabeth, longtime-crunchtime, texted a photo of a gorgeous bunch of vivid radishes that caught her attention at a farmers market. “What can I do with these?” I believe were her words (although, she is my best friend and I have had to delete our past conversations more often than we care to admit to). I get it, is there anything in nature so striking as a magenta radish and yet so underused? Aside from Ryan Gosling, I cannot think of one. Not being able to offer her an answer her well beyond using radishes for garnishes, pickling, or earrings, I leaned on some brilliant food magicians who put these beauties to use:
Karen fromglobetrotter diarieswent to one of the best stops in radish exploitation, salt and butter, a French favorite. I love her philosophy on restaurant reservations – she may become my LA best friend.Check outrawxsy and her foxy raw living site for a supreme salad combination: asparagus and radishes. And, Marija at palachinkawhose site offers glorious simple foods found a way to improve the radish beauty. And finally, Gabi from honest faregives us pretty provisions and notes from the kitchen and this one is another magical combination with string beans.
Why all the trouble with radishes? Because they are another cruciferous vegetable that I should be getting one serving of per day.
And they’re pretty.
Help me out here and let me know if I’ve missed any great way to get more radeesh in my diet.