Farm-ily,
Have you ever bitten into a radish... only to have it bite you back? Those little red globes pack a mean punch! If you want to get technical, however, that kick isn’t “spicy”; it’s “pungent”. Radishes, like most vegetables, are alkaline foods. They don’t contain any of the capsaicin compounds found in chilies. Their heat is more similar to mustard, horseradish, and wasabi. It comes from chemicals called isothiocyanates that are present in varying degrees across all radish cultivars.
Some types of radish are certainly milder or more pungent than others, but the radish’s spice is also a mirror for its growing conditions. Radishes grown in hotter weather, or larger varieties that spend longer in the ground, have greater concentrations of isothiocyanates. That kick helps to protect the radish root and the larger plant from bugs and bunnies by making it less appetizing. For us, however, it creates a deliciously flavorful veggie that adds depth to salads, sandwiches, and slaws. If you haven’t read “Salt, Fat, Acid, Heat” by Samin Nosrat, add it to your book list, or check out the docuseries on Netflix. Nosrat tells us that the secret to a delicious meal is a balance of these four flavor components; we can count on radishes to bring just enough heat to round out a recipe.
If you need a trick or two to tame your radishes, there are several ways to reduce their pungency and enjoy them raw. The easiest is to simply peel them. The isothiocyanates are are largely found in the skins, and the inner flesh has a milder flavor. Another method is to “cap” the radish like a strawberry, and cut a crosshatch pattern in the remaining bulb. Each knife cut should slice about a third to halfway through the meaty section of the radish. Once it’s been scored, place the radishes, cut side down, in a bowl of ice water in the refrigerator. About 45 minutes of this polar swim will produce sweeter, gentler radishes ready to be diced over your fall lettuce. If you’re craving comfort food, skip all those steps and just throw your diced radishes on a sheet pan in the oven. Radishes plus heat: sweet! Roasted radishes make a great side dish, adding variety and nutrition to basic potatoes.
As you enjoy your radishes this week and in the weeks to come, we hope you also enjoy the sense of culinary confidence that comes from mastering a new ingredient. That glow you feel at the first taste of something you’ve washed, cut, and carefully prepared is the same one we feel when we harvest. There’s nothing like good vibes from the Farm to add flavor to your food!
Eat Well and Be Well,
Ashley, Collin, John, Alexandra, Lex, Rory, Gabe, and the hens, hogs, and dogs
For more radish suggestions
&
other recipes to inspire you this week
visit our Willowsford Farm Pinterest page!
