Ready for Radishes

By Lori Powell
For One or Two Bites, a blog for singles and couples

One of my favorite late-afternoon snacks at this time of the year when the weather starts to heat up is radishes, spread with a little high-quality unsalted butter at room temperature and sprinkled with flaked sea salt. The natural peppery bite of the radish offers a great contrast to the sweet, creamy butter.

I keep radishes at the ready by cleaning them, trimming the stems (keeping a little bit on the end as a handle) and storing them in a container in water in the fridge, covered. This way, they keep crisp and cold. Also, you always have something on hand for an impromptu visit from a friend or neighbor. Simply pat the radishes dry and cut them in half, if desired.

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Ravishing Radishes

By Katie Barreira

Brightly colored, fresh and crisp, radishes are just right for this vibrant season. I’m particularly enamored of the young heirloom varieties, which are unearthed in early spring. With whimsical names like White Icicle and Easter Egg, these peppery roots are as delightful to behold as they are to eat.

At New York City’s Recette, an “urban American” restaurant with classic French underpinnings, Chef Jesse Schenker is also feeling inspired by the season’s boisterous bulbs. On special this week, a contemporary radish salad – assorted varieties, from fresh slices of pink-fleshed Watermelon to globes of lightly pickled Cherry Belles, all scattered across a creamy smear of goat milk ricotta and finished with a drizzle of basil oil. Sold.

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Dirt to Dish

By Andrew Hunter

As our kids grow, we realize the importance of teaching them how food gets from the dirt to their dish. It’s not just about developing healthy eating habits, but also learning about seasonality, ripeness and sustainability in a fun and experiential way.

We’re teaching them that dirt to dish means striving for a shorter distance between the farm and home, and that if they eat seasonally, their food will be ripe, fresh and at the height of flavor during its natural harvest time. This week’s lesson is radishes. They grow underground with just the leafy tops sticking up, and if you pick them in early spring, they’ll be small, sweet and crunchy – perfect for a child’s palate.

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