To say that I am looking forward to spring would be a complete understatement of my anxious anticipation of warmer weather and greater food variety. I am more than eager to say goodbye to our local winter staples of butternut squash, kale, brussel sprouts, swiss chard, and even radishes, which are a relatively new vegetable variety in our kitchen. Sadly, I have reached a mental wall with what I can do with these ingredients, so please spring – arrive soon!
In what may be my last real attempt to try something new with these ingredients, I consulted the stand-by Madhur Jaffrey World Vegetarian cookbook several weeks back to use up some market radishes. I settled on her Chinese Radish Salad dish, simply because I had all of the other ingredients on hand and the recipe stated that the prepared radishes would keep for two weeks in the fridge. The only changes I made from the recipe as written were to use regular soy sauce (instead of "light soy sauce"), eyeballing the measurements of the ingredients, and having the radishes before pounding them with a plastic masher.
The result was surprisingly tasty – salty, crunchy and a bit of bite from the raw garlic and sauce mixture. I mostly ate the radishes with some rice on the side, but also ate them plain as well. If the farmers market continues to have radish bags, I may actually pick another soon despite being sick of these roots dominating our selection the past several months 🙂
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