English Peas, Spring Onions and Roasted Almonds
Just cooked English peas, sautéd spring onions and roasted, salted almonds are a delicious combination of tender sweet, sweet pungent, and crunchy just salty. You can set this side dish next to grilled fish or chicken or mashed potatoes and a roast. It's...
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Serving Radishes
Round, red radishes are often called spring radishes because that’s when they are grown and harvested. But radishes grow in mild, cool climates throughout the year.
Most radishes can be served raw or cooked. Here are some ideas for serving radishes:
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Radish
The Barber of Seville is Gioacchino Rossini’s best known opera and the opera William Tell begins with Rossini’s best known overture.
But Rossini’s Four Hors d’Oeuvres contains his only composition dedicated to radishes--and three other appetizers: butter, anchovies and pickled gherkins.
(Good to know should classical music and radishes come up in the same conversation.)
Radishes can be small and round, large and round, oval, oblong, and long. A cherry radish can be about ½ inch (13 mm) in diameter—about the size of a cherry, and the carrot-like giant daikon can grow to 1½ feet (45 cm) in length.
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Black Spanish Radish
There is a radish at your farm market this week that you just might mistake for a dark-skinned turnip. It’s called the Black Spanish Radish.
If you are looking for a zingy addition to a winter salad, the black Spanish radish is a great pungent choice.
Some radishes—such as the French breakfast radish—can be mild and almost sweet. Others have a peppery flavor that will zip up your palate right into your nostrils. The black Spanish radish is one of them.
The black Spanish radish is a winter-keeping radish meaning if you set it aside under the right conditions it will keep for use at the table long after your local radish harvest season has past.
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