EASTER EGG RADISHES!
This bunch had radishes in four different colors: the standard deep red, then very hot fuchsia pink, purple, and white. Here they are removed from their greens and sorted by color:
I love radishes. I love how unique they taste: peppery and crunchy, and I’m just realizing right now as I type this sentence how difficult the taste of radishes is to describe. There was a short spell last year when I was seeking out radishes every week at the Beverly Hills farmers’ market, because one of the vendors was selling radishes that had grown to outrageous sizes. Check out this radish, that’s bigger than an apple (sorry for shoddy camera phone photography):
And here’s a slice of that radish, with a paper clip for size comparison:
That radish was delicious, but I digress. Back to the easter egg radishes. I trimmed off the tops and bottoms of all the radishes and gave them a good wash. Since I’ve eaten the regular, deep-red radishes countless amounts of times, I singled out one each of the pink, purple, and white radishes:
These photographs aren’t doing the pink radish (on the right) justice. They are incredibly vibrant and bright, but the photos make them seem more red than they actually are. Foiled again by my poor photography skills!
I sliced up all three radishes (and placed the white slices on my knife blade, so you could see them, instead of blending into the white cutting board):
I sampled one slice of each color, and 1) they all tasted the same, and 2) they all tasted like radish. I wasn’t expecting them to taste differently, to be clear, but there was a small part of me secretly hoping one color would taste radically different somehow. Alas, it was not to be.
These radish slices went into the salad I made for lunch the other day:
Also in there: mixed greens, red bell pepper, mushrooms, scallion, roma tomato (which is actually at the bottom of the bowl, under the lettuce – I clearly wasn’t thinking about this picture during salad assembly) and sprouts. The sprouts were daikon radish sprouts, so with those, and the easter egg Radishes, this was one spicy salad! After snapping this photo, I added 2-3 tablespoons light Asiago Parmesan vinaigrette.
It was a great salad. And I still have a lot more easter egg radishes in my fridge.
Like I’ve been doing all this past week, I’ll end this post with a Food Log, like I said I would. So here is my…
Food Log for Saturday, March 19, 2011:
–Breakfast: 1/4 cantaloupe; 1 apple; 1 packet instant oatmeal; 2 hard-boiled egg whites
–Lunch: 2 frozen waffles, with 1 tsp jam each; 2 soy sausage patties (still in a breakfast mood, obviously!); carrot and celery sticks; tomato slices
–Snack: 1/4 cantaloupe
–Dinner: Salad (spinach, other mixed greens, bell pepper, scallion, mushrooms, garbanzo beans, tomato, 3 tbsp salsa); 1 whole wheat tortilla; 1 banana
–Beverages: 2 liters water; 8 oz skim milk; 1 liter sparkling water; 2-3 glasses water
Keep it up, David!