Our Food, Our Stories, Season by Season

SIIIG 2012 MMbI CI IIbI CCMM!IJIS ISS! 16

THE PLANT CHICAGO
RHAPSODY OF RADISHES
SPRING GREENS
Taste Buds
14 edible chicago | Spring 2012
Photo Sarsmis/Shutterstock.com
in Season
by Terra Brockman
SPRING BRINGS A
Rhapsody of Radishes
www.ediblechicago.com 15
Small Farms.
Big Taste!
TM
www. scrumptiouspantry. com
Radishes are one of those forlorn vegetables more often
used to decorate a plate than to delight the palate.
i confess i was one of those folks who just didnt get
it when someone would wax rhapsodic about radishes.
But since i discovered sauted radishes a few years ago,
i now have the zeal of the convert.
Before we get to these luscious beauties browned in
butter and sprinkled with spring herbs, heres a bit of
advice for the gardeners (or would-be gardeners) among
you: just do it! Plant some radishes. a package of seed
costs a dollar or two, and within one short month you
will be winning friends and infuencing people (or at
least impressing your family and neighbors) as you pull
up your home-grown globes of many colors.
Unlike some vegetables that can take weeks to
germinate, radishes are up and growing in just three to
seven days. Tis makes them perfect for school gardens,
where you can extend the lesson into etymology: the
Latin genus name for radishes, Raphanus, is from
the greek raphanis, which is from ra (quickly) and
phainomai (to appear, as in phenomenon and phase).
after they sprout, radishes will sprint all the way to the
fnish line, going from zero to edible in about 30 days.
if youre not up to growing your own, dont worry,
you will see great heaps of radishes at the frst farmers
markets of the season until the hot weather of July
knocks them out. Favorite varieties include Red globe,
Yellow helios, French Breakfast (thumb-sized red
radishes with white tips), Easter Egg (usually a mix of
red, white, and purple globes), and Pink Beauty, the
sweetest of the bunch. any of these will add bright
bursts of color and crunch to your spring salad greens.
Tis season, be sure to throw some radishes into
your saut pan. Teir edgy, hot tang favor when raw
metamorphoses into a sweet, mild taste when cooked.
Tat kinder gentler radish, combined with nutty butter
and fresh herbs, will have the most serious radish-
phobe singing a spring rhapsody.
NUTRITION
in addition to being bright and lively in color and in
taste, radishes pack a punch nutritionally. Tey are
particularly rich in Vitamin c ( cup serving provides
14% of your daily needs), and have high levels of
Vitamin K, B6, niacin, folate, and potassium, with
small amounts of other essential minerals such as
calcium, iron, magnesium, zinc, and manganese. all of
this comes with few calories, no fat and no cholesterol.
For centuries, radishes were used medicinally, to aid
digestion and to ward of colds. New studies show
radishes are indeed an anti-congestive, good for colds
and allergies, and, because they are a natural diuretic,
they may help with kidney and urinary tract problems.
Your supplier of farm fresh, locally raised and processed,
humane certifed Piedmontese beef.
You can fnd us at Chicago area
farmers markets.
See our web site for exact locations
www.heartlandmeats.com
815-538-5326
16 edible chicago | Spring 2012
radish History
Though currently not considered the sexiest vegetable around, the radish
has played a starring role at dinner tables around the world since the dawn
of civilization. The wild predecessor of radishes is thought to have originated
in China where they became popular in a wide variety of Asian cuisines. They
eventually made their way to the Greek Empire, where they were held in such
esteem that small replicas sculpted in gold became part of the ritual worship
of Apollo.
From Greece, radishes traveled to the European continent, becoming popular
in Germany and France long before they reached England in 1548. They fnally
made their way to the colonies in 1629. For a few hundred years, radishes were
a crucial part of the American diet, appearing on the table morning, noon,
and night.
But vegetables, like everything else, have their cycles, and until recently radishes
in the U.S. were relegated to the status of garnisha fact the British cookbook
writer Jane Grigson decried: It insults radishes, the most ancient of appetizers,
to chop them up and bury them in a salad.
I would add that it insults the radish to unceremoniously discard their lovely
greens, particularly in this time of rising food prices. The seemingly rough and
unappetizing leaves are delicious and nutritious, and make every bunch of
radishes a great two-for-one deal.
Not only are the roots of these cruciferous
(cabbage family) vegetables nutritious, so
are their leaves, which actually contain
more Vitamin c and calcium than
the roots. Tis means that you get two
vegetables for the price of one every time
you buy a bunch of radishes. Te greens
from freshly harvested spring radishes are
amazingly tender and delicious. You can
braise them together with other greens, or
include them in a stir-fry.
My favorite thing to do with radish green
tops is make radish green soup. Rough
and unappetizing leaves are suddenly
transformed into a velvety soup of vibrant
green, just like the season. ec
A celebrated author, food policy advocate
and ardent radish fan, terra brockman can
often be spotted at the Evanston Farmers
Market where she occasionally helps her
siblings Teresa and Henry at their fruit and
vegetable stands.
Want to know where your food comes from? Go right to the source:
DINE
ON THE
FARM!
Reserve tickets online:
www.brownpapertickets.com
Location:
23601 E 600 North Road,
Fairbury, IL 61739
Phone: 815-848-9385
Email: slagelmeats@live.com
www.slagelfamilyfarm.com Just 90 minutes from Chicago!
Slagel Family Farm will host multi-course, family style meals throughout
the season, prepared by Chicago chefs and served with seasonal ingredients
and Slagel Family Farm meat products.
Dinners will be from June - October
Chicago chefs scheduled:
Paul Kahan and Brian Huston
of The Publican
Jason Vincent of Nightwood
Chris Pandel of The Bristol
Stephanie Izard
of Girl & The Goat
All-day affair. VIP Farm tour and bus transportation to and from Chicago
included with meal price. Children welcome with adult. Tickets are
limited so purchase today!
Now offering CSA Meat Baskets! Monthly pick-up locations in select Chicago and suburb locations
You can fnd our products at The Butcher and Larder and Publican Quality Meats
17 edible chicago | Spring 2012 www.ediblechicago.com 17
Recipes from Terra Brockman, author of
The Seasons on Henrys Farm
1 pound radishes of your choice
1 tablespoon, plus cup extra
virgin olive oil
teaspoon salt
teaspoon pepper
cup (4 tablespoons) butter
4 anchovy fllets, fnely chopped
2 large garlic cloves, fnely chopped
Pinch red pepper fakes
1 tablespoon chopped parsley
(or other spring herb)
1. Wash and trim radish tops and
tail, and cut in half. (Cut larger
radishes into quarters.)
2. Place a large skillet over
medium-high heat. Add 1
tablespoon oil and place
radishes in a single layer, cut
side down. Sprinkle with the
salt and pepper.
3. Cook radishes until the cut
side begins to caramelize,
3-4 minutes. Shake pan and
continue cooking until a fork
goes in easily, about 4 more
minutes.
4. While radishes are cooking,
melt butter in a small skillet.
Stir in anchovies, garlic, red
pepper and remaining oil.
Reduce heat and simmer
about 5 minutes.
5. Combine the radishes and the
sauce. Serve as a side dish, over
pasta, or (my favorite) on toast,
sprinkled with parsley or your
herb of choice.
Seared Spring
Radishes in
Garlic-Anchovy
Sauce
Photo Evgeny Korshenkov/Shutterstock.com
Come to the Table in 2012!
Join us for our PreSERVE garden project,
book club, farm dinners and other activities.
Details at: www.slowfoodchicago.org
18 edible chicago | Spring 2012
Spring Radishes Sauted in
Brown Buter
2 tablespoons butter (or half oil and half butter)
1 pound radishes of your choice (I like to leave
about a inch of the tops attached, and cut
into halves or quarters depending on the size
of the radishes. You can also thinly slice the
radishes if you want them to cook more quickly)
teaspoon sea salt or kosher salt
teaspoon freshly ground pepper
2 tablespoons freshly snipped herb of your choice
(I love French Tarragon, Asian chives, or mint,
but feel free to use any herb you like)
1. Heat the butter in a heavy saut pan over medium
heat. Let butter melt and then cook 1-2 minutes,
until its golden and releases a nutty aroma.
2. Add the radishes and toss to coat with butter.
Sprinkle with salt and pepper. Cook for 8-10
minutes, tossing 2 or 3 times, until radishes are
tender and slightly browned. Let cool 5 minutes
and then sprinkle with herbs and more salt and
pepper to taste. (Some herbs darken quickly
when exposed to high heat, and lose their lovely
taste and aroma, so be sure to let the radishes
cool before adding herbs like mint.)
Velvety Green Radish-Top Soup
2 tablespoons olive oil
Greens from 2 bunches of very fresh radishes,
coarsely chopped
3 green onions, thinly sliced
2 medium potatoes, thinly sliced
3 cups vegetable or chicken broth
cup cream (optional)
Salt and pepper to taste
Radishes and chives for garnish
1. Heat the oil in a saucepan. Add the greens,
onions, and potatoes. Toss until leaves wilt. Add
2 cups broth. Cover, simmer over low heat until
potatoes are soft, about 15 minutes.
2. Put soup in a blender or food processor and
puree until smooth. Return to pan and stir in
remaining broth until the soup reaches the
desired consistency.
3. Add cream if desired. Season with salt and
pepper. Heat soup and ladle into bowls. Garnish
with thin slices of radish or chives. Enjoy!