I love to shop at my local farmer’s market.
It’s fun to get swept up in the wholesome, friendly energy of the market.
Living in the city, it feels good to mingle with my neighbors–both human
Tasting featured farm-fresh samples.
Chatting it up with farmers.
Discovering new foods to try.
And happily hauling home fresh, organic produce.
This week I found some lovely organic radishes, so I decided to buy them.
Red, pink, white, gray-black or yellow–radishes are available in a variety of shapes
lengths, colors, and sizes and generally categorized into four main types–summer,
fall, winter, and spring.
Radishes provide riboflavin, vitamin B6, magnesium, copper and calcium.
What’s more, they are rich in ascorbic acid, folic acid and potassium.
Low in calories, one cup of sliced red radish bulbs is approximately 20 calories.
Radishes have their own festival too!
The citizens of Oaxaca, Mexico celebrate the radish in a festival called “Noche de los Rábanos”
(Night of the Radishes) on December 23 as a part of Christmas celebrations.
“Night of the Radishes” is considered one of the most impressive vegetable festivals in the world.
Mexican craftsmen and locals carve religious and popular figures out of radishes and display
them in the town square and the winner of this competition is honored.
The festival continues on Christmas Eve and Christmas Day with float parades, fireworks displays
and street dances.
This bit of folk history gave me a new-found respect for this relatively low-key root vegetable.
I realized that there may be more to the radish than meets the eye!
Relished for their crisp texture and pungent, peppery flavor, the bulb of the radish is
usually eaten raw.
I often add them to perk up my “mega” tossed salads with their bite, but I thought it would be
fun to prepare them a different way for a change.
Like me, the only way many people eat a radish is raw and often, just chopped in a salad.
But did you know that radishes taste great cooked?
Radishes can be found roasted, boiled, stewed, stir-fried or steamed in recipes and cuisines
across the globe.
They taste marvelous cooked and this roasted radish recipe proves it.
You can vary the quantity of ingredients to meet the number of servings you require.
Oven Roasted Organic Radishes
Prep Time: 5 min
Cook Time: 25 min
1-2 cups organic Radishes-depending upon the number of servings
2-3 tablespoons cold-pressed Extra Virgin Olive Oil or oil of choice–adjust
amount to your needs or preferences
A small bunch of fresh, organic Oregano
Sea Salt and Pepper to taste
Preheat your oven oven to 375 F.
Remove the greens from your radishes and clean them thoroughly.
You can save the greens and saute them, if you’d like.
Then slice the radishes in half and place them in a mixing bowl.
Finely chop the oregano and it to your mixing bowl.
Use as much oregano as you’d like, depending on the amount of radishes
you have on hand.
You can also substitute dry oregano or other herbs, if you prefer.
Experiment with the flavors for best results.
Coat the radishes and oregano lightly in olive oil and place on a baking dish.
Add sea salt and pepper to taste.
Place in your oven for about 20-25 minutes, or until radishes are softened
and start to brown.
If you have larger radishes, you may want to increase your cooking time.
Remove from oven when done.
Serve roasted radishes with the rest of your meal.
What are your favorite ways to prepare and eat radishes?
Share your thoughts and recipes with us?