This humble little root vegetable has suddenly become in vogue both overseas & here. We've noticed chefs (both celebrity & otherwise!) are getting very creative with them & they are more popular this season at farmers' markets with regular shoppers than we've noticed in the past. No longer are they only used as kitsch garnishes, left largely to the domain of pedantic 'old school' chefs who spend hours carving them into all sorts of flowers & other objects!
We particularly grow spicy, colourful salad radishes from heritage seed (as above)- most commonly Scarlet Globes & French Breakfast but sometimes the other mutli-coloured heritage/heirloom varieties. We try to harvest only up to a certain size to retain their texture & maximum flavour- we think the spicy 'kick' is the best thing in salad radishes!
We aren't surprised radishes have made a 'come back', as we've been enjoying them for ages ourselves to enliven our salads & as a crunchy, healthy snack any time & very nice with drinks or as a palate cleanser between courses. They are also apparently good 'weight loss food' because they energise the digestion & metabolism.
We like them simply washed & halved (or not cut at all) with fresh ground black pepper & sea salt.
But they are very nice thinly sliced, seasoned, dressed & served as a stand-alone dish or added to various salads & meat dishes. But really, the sky's the limit with things to make from radishes!
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