December 1, 2011
Radish on Buttered Oat Bread
Cherry Belle, French Breakfast, and Icicle radishes.
Cherry Belle radish with a dash of salt on buttered oat bread.
Remember those beautiful giant radishes picked from the garden in early November. Well I've been eating the delectable beasts with the kind of enthusiasm that borders on avarice. Never before had I enjoyed such a radish.
Prior to this I might have glanced at them in the grocer with mild interest those little red balls offered up in the springtime when the weather too quickly turns warm. Perhaps I even purchased a small bunch, quickly regretting the impulse purchase with the first bite from this weird little vegetable whose flavor was an odd mixture of heat and bitterness harking to consuming raw horseradish. Uck, who would eat such a thing. But now. Now. I am a convert, it is as though a moment of clarity has come over me. Grown in the fall with long cool nights and the mildest of days the radish is soft and tender with a crispness reminiscent of the delicate nature of young cucumber which has a drier more fleeting quality then their over-watered and overgrown compatriots. Served on buttered oat bread with the lightest sprinkling of salt, makes this vegetable. A revelation.
I am a bit sad and remorseful that all I have are a few self-sown radishes still in the garden. I will be mourning their absence when they are gone. Wishing I had taken the initiative to plant a giant bed of these lovely plants.