Category: Radish, Black Spanish

--adapted from Myrtha Foradori via Anthony Boutard of Ayers Creek Farm (who grows both the black radish and the horseradish)   This is a simple but elegant soup. The wine and radish give it a nice tang and the sour cream and fresh grated horseradish finish it with real flair. ... Read more »

[caption id="attachment_14141" align="aligncenter" width="660"] I happened to have a gorgeous purple Napa cabbage for this batch.[/caption] --inspired by Heather Arndt Anderson   There are entire books on this wonderful Korean condiment and it can be made with many different kinds of vegetables, spices and aromatics. Here is a fairly basic version that uses the traditional Napa cabbage and various roots (carrots, daikon, other radishes). Kimchi typically uses gochugaru, a smoky, sweet and somewhat hot coarsely ground chili powder. If you don't have gochugaru you can substitute a combination of red pepper flakes (spicier than gochugaru) with some smoked paprika and/or chipotle powder. You'll want to use a smaller quantity to account for the increased heat level of the red pepper flakes.   Kimchi-making does not have to be exact, you just want to be sure to have very clean containers and work surfaces. 1 large Napa Cabbage (about 2 1/2 lb) 3 carrots (optional) 1 medium daikon or large watermelon radish and/or the "honorary root" kohlrabi 1 quart water + scant 1/4 cup salt Aromatics: 1/4 - 1/2 cup gochugaru, medium grind (ground Korean red chili pepper), depending on how spicy you'd like it to be 3-4 green onions/scallions – white and green parts, trimmed and cut into 2-inch length or 1 cup spring onion tops, chopped 1 tablespoon finely grated ginger (microplane works great) 6 cloves garlic, grated or minced 1/2 small apple peeled and grated or 1 1/2 teaspoons sugar 1/2 small onion, minced 1 tablespoon fish sauce (optional)  ... Read more »

  --adapted from Roots by Diane Morgan   First of all I suggest you go buy this book since it’s a great resource for year-round seasonal cooking and a beautiful book that will make for many a delicious meal. I adapted Diane’s recipe to use black radishes instead of turnips. It works beautifully and is a refreshing condiment with the sweeter, heavier dishes during the colder months of the year.... Read more »

This is a simple preparation I was introduced to by John Taboada (of Navarre and Luce).   The radishes typically have that sulphuric taste common with winter brassica. Some love it, some not so much. For those who do, this is your dish!   Preheat oven to 400 degrees.   Peel black radishes, however many you want. Cut in half (or leave whole if small) and slice on the slicer of a box grater or use a food processor or mandolin. Toss the slices with a little olive oil and salt. Spread on a sheet pan in a single layer and roast, checking after 15 minutes, until crisp and browned around the edges, about 20-25 minutes.    Add a squeeze or two of lemon juice a little more good olive oil and some chopped parsley if you'd like.  ... Read more »

Peppery arugula and/or mizuna, radishes and herbs pair well with a flatiron steak (also knows as top-blade) or flank steak, a tender, very flavorful and fairly thin cut. It’s best either grilled or cooked on the stovetop to medium rare. For this dish you can either toss the thinly sliced steak with the greens and dressing or simply serve the sliced steak along side the salad. The generous amount of parsley, used like a salad green itself here, and the arugula and mizuna make for a vibrant and complex dish. Serve with roasted potatoes, good crusty bread, etc.  ... Read more »

This root often stumps CSA members and market shoppers. It grows well in the Pacific Northwest, keeps well and is very nutritious--rich in Vitamin C and particularly good for digestion and liver and gall-bladder health. It's more common in my native Germany, especially in Bavaria where it is a fresh, crunchy accompaniment to beer and the requisite bread, cheeses and meats that go with the beer. They are delicious mashed or turned into kraut alongside roasted meats.   Much like turnips or watermelon radishes the black radish is good both cooked and raw. The black radish is typically a bit spicier and the flesh is even firmer. The spiciness can be off set with sweeter vegetables like apples and carrots in a lovely slaw or it can be mellowed with cream and/or butter in a mash or gratin. I do particularly love them sliced as thinly as you can and roasted with salt and olive oil until crisp/chewy.... Read more »