Black Spanish radishes have long been a late winter staple in European countries, often making their appearance on the market table during that sullenly barren time when winter reserves have been depleted and spring crops have yet to bloom. Traditionally eaten by the slice with a swig of strong ale, these ominous looking root vegetables stand out amongst their brightly colored peers, in color, taste and size. The black radish’s rough dark skin and tender fleshy white interior adds intrigue to any table, while its robust and earthy flavor compliments the nutritive qualities of whole grain bread or malted brew. Eaten raw, brined and tossed with vinegar, or sautéed in butter, black Spanish radishes are a versatile and unique addition to an otherwise starchy pile of winter storage crops. Originally cultivated in China, the black radish made its way to Greece and Egypt long before the pyramids were built, and eventually arrived in England around 1548. Pilgrims cultivate these rough skinned, white bodied wonders in the early 1600’s, but over the years, the black radish all but disappeared from the American diet. It is now making a comeback on off season market tables, as farmers discover its amazing stalwartness as a late season winter storage crop.
A cool weather vegetable, the black Spanish radish is best planted in late summer, early fall, typically reaching maturity within 60 days. If eaten right after harvest, the radish will tend to grow hair on a young man’s chest with its sharp mustard like flavor. Taming the pungent taste by soaking the grated radish in salt water and serving in a salad of apple and sour cream will suffice, but the true beauty of the black radish, comes to fruition only after a winter season’s worth of cold storage. Whether stuck in a perforated bag at the back of the refrigerator or buried deep in a box of cool damp sand in the basement corner, these charcoal tinted orbs will look no different four months later, then they did coming up out of the ground, but the aging process will melt away the robust bitterness unveiling a crisp and refreshing flavor that will leave you wanting for more.
There are several easy ways to serve up black Spanish radishes. Eating a slice with strong ale is first and foremost on the list, followed closely by serving radish slices or grated radish with a little mayonnaise or sour cream on a thick slice of whole grain bread. Throw on a little lettuce and some fresh parsley for a gourmet black radish sandwich. Sauté sliced radishes up in butter, or add them to any stir fry. A quick radish salad is another tasty option.
Black Radish Salad
2 black Spanish radishes, cleaned and grated (leave skins on for contrast)
1 large carrots, grated
1 medium cucumber, diced
1 small onion, minced
2 TBSP Parsley
1 tsp Black pepper
1 tsp cumin
2 TBSP Olive Oil
1 TBSP grated lemon rind
Juice from 1 lemon
Mix all ingredients together, let stand for five minutes and serve with crackers, bread or on a bed of lettuce.
This week at Cottin’s Hardware Farmers Market –Indoors! Avery’s Produce will have an ample supply of black Spanish radishes, fresh out of winter storage and ready for your culinary bravado. Stony Ridge Farms and Upward Spirals Bake Goods will also be on hand with their usual selection of breads, bake goods, jams, jellies, honey and farm fresh chick, duck and quail eggs. Wakarusa Farms will also supply a variety of locally grown mushrooms and goat cheese pate.
Come join the fun every Thursday, from 4:00 pm – 6:00 pm at Cottin’s Hardware Farmers Market – Indoors! Located inside Cottin’s Hardware & Rental at 1832 Massachusetts Street in Lawrence, KS.
Tagged: Black Spanish Radish, Cottin's Hardware Farmers Market - Indoors!


















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