Radishes at their crisp, refreshing best!
The often overlooked radish has been on our table frequently since we joined the Tierra Miguel Farms Community Supported Agriculture program. They are not a food I normally buy, so I’m glad we have been receiving them. That is one major benefit of joining a C.S.A., you get a wider range of produce and therefore nutrients.
Radishes contain sulfur-based phytochemicalsis that support liver function, as well as kidney and urinary tract health. They are high in the cancer preventing antioxidant, vitamin C. They are a strong source of potassium, and have a beneficial ratio of Omega 3’s to Omega 6’s (this ration is grossly inverted in the Standard American Diet).
But are they tasty?
My mom used to eat radishes right out of the garden and I thought she was nuts. They had too strong a taste for me to enjoy. For a long time I simply passed on them, until I tried a radish salsa by my friend and fellow chef Andrea Ruhl. I never got her to divulge the recipe, so I have recreated it as best I can. The salsa is simple, fast and easy. Like most salsas it gets better as it sits, but I can’t seem to make enough to have left overs to see how well it keeps. Enjoy!
Radish Mint Salsa
1 cup sliced radish
2 tablespoons mint leaves, chiffonade cut (stack leaves, lay them flat then cut into ribbons)
2 tablespoons green onion, chopped
1 tablespoon agave nectar
2 tablespoons fresh squeezed lime juice
pinch Himalayan sea salt (to taste)
if you want more of a kick add a little diced jalepeno
Toss all ingredients well. Let marinate 5 minutes. Toss again and serve.
This is great with chips as a refreshing salsa, but my favorite way to eat it is wrapped in chard leaves. The greens marinate in the juices of the radish mint salsa and soften slightly. It also makes a great quick salad if you toss it with a light lettuce such as green leaf and include some pepitas for protein. YUM!
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