One of the first vegetables any child plants, and one of the first to mature in the garden, is the lovely radish. So round, so brightly colored red on the outside and so intensely white on the inside. What’s not to like? The taste! I hate radishes. Always have.
So this year I planted some radish seeds that I got from Cook’s Garden called Summersicle. A red daikon, they said, “crunchy, sweet…” – sounded great.
It was, to put it mildly, really awful. It started out peppery like a “regular” radish, then just got worse… and worse… in the mouth. I’m sorry, folks, but I didn’t keep it long enough in my mouth to be able to describe just what it did taste like. It was the first fresh food I’ve ever spat out.
What to do? I have a whole row of these beauties. Well, what do you do with anything that tastes too strong fresh from the garden? Cook it. So I just did a quick sauté of the sliced radish with onion in coconut oil (it might easily have been our other favorite, olive oil), then added a bit of white wine and the radish leaves and stems chopped up. A tad more cooking, a bit of kosher salt and fresh ground pepper and then a taste of just the radish alone.
It was pretty good! Reminded me of cooked turnip, and no wonder, since the two are related. Then I ate a forkful of the entire mixture and it was really good. It actually took a bit of restraint to leave a couple bites to Dave.
The radish crop is safe for consumption, then, as a real quick sauté that I look forward to eating while the rest of the garden matures.
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