Tom, I saw a recipe in Will Weavers book on Heirloom veggies. It goes something like this: Grate winter radishes, salt and let stand. Rinse and toss with oil and vinegar. Never tried it, but sounds tempting.
I've heard that Daikon-type radishes have been planted on soils that are compacted in order to break them up and bring minerals to the surface.
I love to saute white icicle radishes (with about an inch of their greens left on) in butter and garlic... wowsa... so very yummy.
And there is just nothing like going out to the garden for the very first harvest of the season, pulling out a radish, spraying it with the hose and CRUNCH! Oooo it's so good!
Lisa
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