The first time my new boyfriend, Neil, stayed over at my apartment, he was bothered by the contents of my refrigerator — or the lack thereof.
“Where’s the food?”
“Yeah, sorry about that. I need to go grocery shopping in the morning.”
“I’ll say. The only thing in here is a giant container of …” Neil pulled a large bowl from the top shelf, “radishes?“
Four years later, I still hear radish jokes from Neil, with whom I now share a home and refrigerator. And, yes, that fridge always stocked with a giant container of radishes. I can’t help it — they’re my favorite snack on this planet. I could eat them every day — actually, I do eat them every day. There’s just something about the crunch and zing of those little veggies that’s immensely satisfying. And bonus: they’re low in calories, high in water content and pack a powerful punch of vitamins.
I know I’m in the minority with my radish love. Look at any crudite platter at the end of any party and you’ll see what I mean — carrots, celery and broccoli are all picked over while a large mound of radishes remain. That makes me sad — unless, of course, I’m at that party. In which case, more for me! Whee!
Veggie platters aren’t the only thing radishes are good for, though. Because of their spiciness, they lend themselves well to — of all things! — salsa. Lately, I’ve been making a batch of this fresh radish salsa once a week. It’s incredibly versatile. I’ve scooped it up with tortilla and pita chips, added zest to salads, packed it for a picnic and garnished grilled goodies with this mixture. The radishes, red onion and jalapeño pepper provide a bite, while the nectarine, cucumber and cilantro come in to cool you off. Make it tonight, and you’ll soon agree — radishes are so rad.
Radish and Nectarine Salsa Recipe
1 bunch radishes (approximately 10-12 medium to large radishes), diced
1 large nectarine, pit removed and diced
1/2 small red onion, diced
1 cucumber, seeds removed, diced
1 jalapeño pepper, seeds and ribs removed, diced
2 tablespoons chopped cilantro
Juice of one lime
1 teaspoon sugar
1 teaspoon salt
1 teaspoon pepper
Mix all ingredients in a bowl. Cover and refrigerate at least one hour before serving.
Let me hear you rave about radishes! What’s your favorite way to eat this veggie? —Susan