How to Prepare...Black Radishes

Radishes have been featured on the blog before, those were smaller more delicate ones. This time it's a about the larger Black Radishes. These radishes came from Lakeside Organics in Watsonville CA. Rich in folic acid and potassium; also good sources of vitamin B6, riboflavin, and magnesium.

These radishes had great taste, unfortunately because of the size they were a little woody and chewy in texture. When that happens the best thing to do is to shred it. Rinse and lightly scrub the radishes. The scrubbing removes the smaller roots. The larger roots can be trimmed with a knife when you cut off the tops and bottoms.  

Cut the pieces to fit into the food processor chute. They can be shredded by hand easily also, but when your doing 25lbs, the machine is your best friend. 

After the radishes are shredded, they are tossed with olive oil, salt and a splash of cider vinegar. Let the radish chill in the fridge for a couple hours,  the salt and vinegar will bring out the sweetness and tenderize the radishes. 

Right before serving sprinkle with parlsey. 

A recipe my mother taught me was for Radish Salad. Shredded radish and carrots, green onions, dijon mustard and mayonnaise. Works great as a side dish or on a sandwich made with toasted bread, sharp cheddar and lettuce. Trust me it's great.