Did you know that you can grow a radish from seed in under a month? It’s true, and I’ve witnessed it. In fact, the Greek name for radish – Raphanus – means quickly appearing. And as fast as these little buggers have been appearing, they’ve been showing up on my plate (if they make it there from the field…) and then quickly disappearing. A great source of Vitamin C, some B vitamins, iron and potassium, and they’re just bursting with that Spring detox energy.
We’re growing a few varieties on the farm: Rudolf, Watermelon, Pink Beauty & Easter Egg. Mild, sweet or peppery, I like ’em all. Most of the time I just rub the dirt off and pop a few as a midday snack, but sometimes I get a bit fancier. Fancy doesn’t mean it takes a long time to prepare though – I whipped up this dish in about 5 minutes!
Pea Shoots with Radish, Apple, Apricot & Walnut
Generous handful of pea shoots
4 medium radishes, julienned
1 crisp, tart apple (I used a Mutsu), julienned
1/4 c. dried apricots, sliced thin
1/4 c. toasted walnuts
Mix the radishes, apple and apricots together and dress it with a squeeze of lemon juice, salt and pepper. Let that marinade for as long as you can stand (anywhere from 5 minutes to a few hours), then mix it with some toasted walnuts and serve it atop some spring greens.
If you’ve had enough raw radishes, try them steamed or roasted! Oh man, they get this sweet, mellow flavor that goes great on a salad, with other root veggies, in a soup or on its own. And don’t just throw away those greens! Put them in your smoothie, steam them up as a side or use them to make pesto!