Talk about a childhood food memory, bread and butter in one hand, a radish in the other, a bite of each, another bite, some more when that’s gone. I guess it’s a French thing, the radishes with bread and butter, but for me it’s a memorable childhood food experience. Thanks Mom.
There are more sophisticated presentations. You can be fancy and slice them very thinly across the top of a buttered piece of bread – it’s both a mouthful and an irresistible eyeful that shows off the glorious design embedded in each slice. Chefs with knife skills make mini radish sculptures for our plates; some of us just slice and toss them into salad. Either way, they’re peppery and crunchy and so red. (Also nutritious. See end of post.)
I asked the vendors at Willie Greens what else I should know about radishes that I might not be aware of. “You can eat the greens”, they said. Noting my skepticism they elaborated. “You can eat them, they’re not very good, but you can eat them.” OK, I get it, if I’m desperate. If anybody out there has had a delicious experience with radish greens, please let me know.
Finally, you can grow radishes in a big hurry. Plant the seeds in late spring/summer and three or four weeks later you’ll have radishes. It’s a good growing food project with kids and they might decide to like a tangy radish when offered with bread and butter, the beginning of another childhood food memory.
Wikipedia: Radishes, another root vegetable from the Brassicaceae family, are rich in ascorbic and folic acids, and potassium. They are a good source of vitamin B6, riboflavin, magnesium, copper, and calcium. One cup of sliced red radish bulbs provides approximately 20 Calories or less, coming largely from carbohydrates, making radishes, relative to their size, a very filling food for their caloric value.