Every week, we’ll spotlight a particular item we love at Black Sheep Farms. It may be a fruit, vegetable, flower, animal, or something else. If you have any suggestions, send it to us at farm@BlackSheepFarms.com.
The Radish!
I’ll be honest with you, the radish has never been my favorite vegetable. When placed in a salad, I would always pick it out and there it would sit, unloved and unwanted on the side of my plate. But, I have learned to appreciate it in recent years, mostly because I’ve learned that it works in so many other dishes besides a salad!
In our house, the cooking motto is, “When in doubt, sauté.” This works beautifully for our friend the radish. If you don’t care for the heat of a radish, sauteing or baking it takes most of the heat out of it. Brian is a big fan of pickling (me? not so much) and radishes are excellent pickling candidates. Oh, and did you know that you can eat the tops? They won’t stay fresh as long as the bottom, but you can eat them like any other green, but like other greens, it wilts down to practically nothing in a saucepan!
This year, we are growing 3 kinds of radish. First up, we are offering the Cincinnati Market, a slender variety, unlike the traditional radish, it resembles a carrot and can grow up to 6″. It looks beautiful julienned, grated or sliced.
Need more ideas for the mighty little radish? Here are some yummy recipes we’ve found. If you try any, let us know how you like them!
