Tag Archives: radishes

Watermelon Radishes

7 Mar

These things are really crazy.  Pale green/white on the outside, bright pink on the inside, and very juicy and a little sweet.  Nowhere near as bitey as the little red radishes at the taco bar.

 

If you close your eyes (and you're completely insane), these radishes are just like a bite of summertime.  Not really.

If you close your eyes (and you're completely insane), these radishes are just like a bite of summertime. Not really.

 

 

 

 

 

 

 

 

 

 

Another day, another salad with radishes, greens, and lemon/olive oil.  Oh!  And also very fancy salt from Maya.  It was freaking delicious.

yaaaay for salad!

yaaaay for salad!

 

How to clean organic greens, um, organically

7 Mar

So here’s a trick I learned in Brazil.  It’s how to clean organic greens.  Because sometimes, when you get organic greens, you get some homies in there that accidentally came along for the ride.  And maybe you don’t want to eat said homies.

Put your greens in a big bowl, fill with cold water.  Add a few shakes of vinegar, stir, and leave it alone for 15 minutes.  Any inadvertent stowaways will float to the top.

No homies here.  But look how greeeeen!!  zOMG!!1!! First greens of the season!  I shriek with girlish delight!

No homies here. But look how greeeeen!! zOMG!!1!! First greens of the season! I shriek with girlish delight!

Post rinse and salad-spin, I added some of those amazing leftover watermelon radishes, some blood oranges, a little fennel, and a squeeze of lemon and olive oil.  Salad ensued.

Salad-tastic.

Salad-tastic.

Scarlet Turnips and Watermelon Radishes: The Harissa Treatment

21 Feb

My friend Maya’s family is of Tunisian origin, and dinners at their house include a glorious parade of vegetables slathered in harissa and served with couscous.  She recommended I try the harissa treatment on my scarlet turnips and watermelon radishes this week, and the result was freaking delicious.

First I had to find harissa, which is a chili-tomato paste that comes in tiny, adorable cans.  I posted a question to Chowhound about where to find this stuff around these parts, and the Chowhounders located every harissa retailer in New England.  Amazing.

That radish has Whiskers of Doom

That radish has Whiskers of Doom. But look how tiny the can of harissa is! Kawaiiii!

The plan was to cut up raw turnips and radishes, slather with harissa, lemon, and olive oil, and eat it with couscous.  I doctored the couscous by cooking it in my Proprietary CSA Veg Scraps Stock and adding a little minced red onion, and some marinated olives on the side.

Watermelon radish and scarlet turnip - EXPOSED!!

Watermelon radish and scarlet turnip - EXPOSED!!

So here’s what they look like inside.  Pretty!!  The watermelon radish has pale green skin and a ring of fuchsia on the inside.  It has that pleasant sinus-clearing effect, but is pretty mild as far as radishes go.

The turnip is purple on the outside and white with purple flecks on the inside.  I was surprised by how sweet it tasted. Nobody told me turnips were kinda sweet!

Oh and I put those whiskery roots in my Future Proprietary CSA Veg Scraps Stock container in the freezer.

Turnip chunks

Turnip chunks

I used just one large turnip, and cut it into approx inch-long chunks.  The watermelon radishes were too pretty to cut into chunks, so I sliced them instead.  Then I combined them, which was maybe not the best aesthetic choice.

Looks like a psychedelic kiwi, tastes like a radish.

Looks like a psychedelic kiwi, tastes like a radish.

After the slicing, chunking, and couscous cooking, I tossed the radishes and turnips with about 2 tablespoons of harissa, juice of 1/2 lemon, and a table spoon of olive oil. You can dial up or down the harissa according to your spiciness preferences.

Radishes, turnips, harissa, couscous

Finished product. Could have been prettier, but not tastier.

Ta-da! Here, you’re looking at couscous, radishes & turnips in harissa with lemon, some olives, and some leftover roasted chicken.  Dinner was rad.  Can’t wait to make the radishes and turnips again, but next time I’ll make them separately.