Pickled Pink (radish)

photoThere are only a few vegetables I didn’t particularly like growing up. Radishes were one of those few. They were spicy. Harsh. I saw my dad eating them by the bag full and would cringe. What’s the deal? And then to add insult he’d put a dash of salt on every bite. Blech.
Maybe your palate changes with your appreciation ( or gulp, age)? Or your appreciation with your palate? Growing food certainly increases how much of something you consume, but may even change how you like it. If anything – whether I like them or not, my body certainly does. They’re packed full of nutrients, anti-inflammatory properties, Vitamin C, Potassium, and are anti-congestive so all this fluey stuff going around can be mitigated with this wonder veg.

Radishes are easy and quick to grow here on Kauai. Sliced super thin in a salad with delicate lettuce and a slightly sweet vinaigrette, Divine. Or, as I’ve done here; Massaged kale with olive oil and sea salt, chunked radish and homemade ricotta. Plus a thick smattering of papaya seed dressing. A perfect lunch for the beach and a great use of leftovers. This is one of those super simple, completely locavore, proud moments.

Want something a bit more innovative? Creative? Pickled?
Radish is awesome after a long soak in brine. Here’s a simple local use for radishes that utilized other local ingredients like honey, sea salt and garden herbs 🙂
  • 1 bunch radish – thinly sliced with a knife or mandolin
  • 3/4 cup apple cider vinegar – or what have you
  • 3/4 cup water
  • 3 Tbsp local honey
  • 1 tsp salt
  • 1 Tbsp mustard seed
  • 1-2 sprig thyme
Slice all your radish and place in a mason jar large enough to hold. Sprinkle sliced radish with mustard seed and shake jar, add sprigs of thyme. Combine rest of ingredients in a sauce pan and bring to a boil. Turn off and pour over radish. Give the jar a jiggle, top with a lid and store for as long as it’ll last