You’re never too old for a new perspective. Take me and radishes.
I’ve always been emotionally neutral about radishes. I think you can guess why.
As a child, they felt like a trick. Bright pink, juicy and crisp, quickly giving way to an irritating pungeny and quickfading, heat. And despite looking like delicious, misshapen fairy apples, they’re utterly bereft of sweetness.
Recently I learned that radishes can be cooked. In fact, they should be.
Now, if you’re in love with the raw radish’s zesty and nippy character, you might not be enticed. If, like me, you’ve resisted the radish up til now, try quartering them, then browning in a little oil, perhaps with a bit of garlic and a few fresh herbs.
And don’t forget to use the radish tops. Despite looking slightly fuzzy in their pure state, chopped radish greens cook up quick and tender. I’ve been feasting on both radish parts straight-up or with brown rice vermicelli and purple sage leaves.
On a side note, it’s asparagus season! I’ve been trying to appreciate local, in-season veggies as much as possible, so I haven’t had asparagus since last year this time.