I’m starting to think this spring vegetable series is jinxing spring from actually coming. A week into March and it still feels like January over here. At this rate, the leaves on the trees might come out in June. Thankfully, we’re going to Florida in 3 weeks so I can forget about the misery that is NY this time of year for a good 6 days. Let’s dive into radishes this week!
A Guide to Spring Vegetables – Radishes
I think radishes are a pretty under-appreciated vegetable. Many people think of them as sliced on top of a salad and that’s all they’re good for. Not the case as you can see from the recipes below. Here’s the scoop on these spring time root veggies.
Peak season: March-June
Varieties: There are a TON of varieties of radishes but the most commonly seen one is the Cherry Belle with it’s red round bulb and white interior.
What to look for: The bulbs should be firm, not wrinkled or soft. Look for bunches with the leaves still attached as the greens are edible!
How to store it: Radishes will keep at room temperature for a few days. If refrigerated, they’ll usually last up to a month.
How to prepare it: The obvious and most common use is eating them raw after a quick wash. However, roasting them is my absolute favorite. They become almost potato-like and that very distinctive peppery bite diminishes quite a bit. Pickling is another option as well. The radish greens can be treated like any other leafy green and used in a quick saute to take full advantage of the plant.
Nutritional benefits: Radishes have a ton of ascorbic acid, folic acid, potassium and a good dose of vitamin B6.
Radish recipes from Running to the Kitchen
Radish recipes from around the web
Blue Corn Blini with Avocado Salad and Fried Radishes – What Jew Wanna Eat
Spring Radish Tart – Noble Pig
Roasted Root Vegetable Fajitas – With Food + Love
Pickled Radishes with Carrots and Green Garlic – Healthy Green Kitchen
Watermelon Radish Carpaccio – Gourmande in the Kitchen
Easy Red Radish Kimchi – Jeanette’s Healthy Living
Roasted Black Radish and Grape Quinoa Salad – Brooklyn Supper
Apple Radish Slaw with Honey Lime Jalapeno Vinaigrette – The Lemon Bowl
Warm Mexican Chopped Salad – Bran Appetit
Other Spring Vegetable Guides:
A Guide to Spring Vegetables – Asparagus
Next week: A GUIDE TO SPRING VEGETABLES – ARTICHOKES