I fondly remember my youth of making tie-dye leggings in psychedelic shades of fuchsia, yellow, and electric blue. (I am not dating myself as a product of the 1960’s; remember, there was a resurgence in the 80’s…..) I love color and I especially love seeing it naturally in the world around us. Spring reminds me that G-d has a great eye when it comes to animating the world with hue.
It’s not a surprise then, that radishes are one of my favorite vegetables to use in the spring. They just fit the season. Unlike my delicious, but depressingly colored mushrooms, these electrifyingly pink additions to recipes tickles me, uh, well, pink.
The cherry bell radishes that are commonly seen in the store are but one of an array of radish choices you can purchase. Daikon, also known as Asian radish, is delicious too. Easter Egg radishes are not a type, but a compilation of a variety of radishes. There are so many radishes to tell you about.
Radishes grow year round and different varieties come up each season. The calorie count for one small radish is less than a calorie! Awesome, right! A cup has about 19 calories. They are mostly water and fiber, so the lack of fat and cholesterol make them a dieter’s dream. Radishes are a great source of vitamin C and antioxidants.
But it’s not so easy to just down these veggies. They have a spicy bite to them, deeper in the summer when the soil is warmer. I like to slice, or better yet, grate them in salads. If you slice them early, be sure to keep them in water to ensure they are crisp.
I created this minute steak radish recipe by accident. It is delish as a Yom Tov appetizer or for a Sheva Brachot meal. Try getting some arugula into your mixed greens, they are a great complement to the radish.
Try any of these great recipes found on KosherScoop.com as well!: