My grandmother had an expression that she pulled from her arsenal when she needed us out of her hair: “Go cook a radish.”
I don’t think she was referring to those crimson specimens that pop up in our gardens and CSA boxes. More likely the expression references the black radish, that staple of Eastern European cuisine she would have known from her Polish (ahem) roots.
|Red radishes: those spicy summer treats|
This old expression (the origins of which I’ve been unable to uncover) came to mind recently when several colleagues here at Storey volunteered their radish stories and photos. Maribeth Casey of our International Department had a CSA box that held bunches of French and red radishes with vibrant greens.
|Our own Anne Guest grew radishes for the first time this summer.|
|Anne’s bolted radishes in bloom|
|Watermelon radishes make a beautiful alternative to red radishes|
Radish, Cream Cheese, and Dill SandwichesRye or pumpernickel bread, sliced (use cocktail rye for fancy finger sandwiches)
Plain cream cheese
2-3 radishes, thinly sliced
Freshly ground black pepper
A few sprigs of fresh dill, finely chopped
Spread bread with cream cheese. Top with very thinly sliced fresh radishes, freshly ground pepper, a dash of sea salt, and a little finely chopped fresh dill. You can leave these open-faced or top with another slice of bread. Of course if you want to add lox so much the better!
What’s your favorite way to radish?