Every year I
try growing new vegetables, and this year the Nero Tondo radish made the cut.
It is better known in Europe, has a thick black skin, and pure white inside. It
is recommended to peel the outside. They are larger than your typical radish,
and quite spicy. Try roasting or baking it to reduce the spice and bring out
the flavor. Traditionally, these were grown as a winter storage crop, and
their spiciness over months of storage.
Sweet
Sour Black Radish Salad
This
is a recipe that was inspired by Elizabeth Schneider in her book Vegetables
from Amaranth to Zucchini
2 T olive
oil or butter, divided use
2 small/medium black spanish radishes, cut into 1/4 inch dice
2 leeks, trimmed
and thinly sliced
1/4 cup rice wine or white wine vinegar
1/4 cup water
about 2 teaspoons honey
Cook in 1 T
of oil or butter over medium heat the leeks and radishes for about 3 minutes, until
softened and beginning to brown. Add vinegar and water and cook, stirring often,
until radishes are soft but still a little firm, about 5 more minutes. Add
honey to taste. Season with salt and pepper.
If you are
really excited about this new black radish, check out the following website for
many more recipe ideas!
