Don’t Throw Away Your Radish Greens! On Second Thought… Maybe You Should.

June 26, 2019

I love radishes. Sometimes you can find them bagged, and without greens, but most of the time they’re piled up at the store, leaves and all. And most of the time I bring them home, chop off the greens, and throw the greens out. But not this time!

Radish greens are edible. I’ve known that Read the rest of this entry »

Advertisements

Cucumber Radish Salad

April 10, 2015

First things first. I’m feeling a lot better since my last post. I’ve spent time with family I don’t see very often, had some good workouts (including the run I made myself do after writing that post), am eating ok, and have kept busy, which helps my mind from wandering down dark and depressing roads. This little lady has been helping out, too:

David-Luna-Bed

It’s Luna! She’s my pal Tavi’s dog, and I Read the rest of this entry »


What’s In The RediSetGo? Part Thirteen

April 15, 2011

Well, folks, it’s been about a month and a half since we last played What’s In The RediSetGo?  You can thank my desire to buy a new RediSetGo as the reason for the hiatus – and I still haven’t purchased a new one yet  – but tonight I envisioned a meal that I didn’t want to make any other way.

So shut the blinds, lock your doors, and turn your cell phone to ‘vibrate’, because it’s go time.

If you want to squeeze in some practice rounds of What’s In The RediSetGo? before continuing, go to My Favorite Posts – the first twelve parts are archived there.

Are you ready?

WHAT’S IN THE REDISETGO?

A TUNA BURGER is in the RediSetGo!

I picked these up at Whole Foods the other day – I had never tried one before:

The back of the box says that each burger has 130 calories and 5 grams of fat.

Before I get into what I did with the burger, I have to switch gears for a while, as one of the other elements to the tuna burger meal needs some explaining.

Remember all the produce I picked up at Whole Foods the other day?  There was one vegetable I left out of the photo.  I could hardly believe it when I saw it at the store – it’s yet another type of radish!

I thought I must have surely found all the varieties of radishes out there.  Besides the common red radishes, I’ve blogged about Easter Egg radishes, and then I found black radishes and French radishes, and, the other day, I found these:

Anyone know what they are?

They’re called watermelon radishes.  I had never seen them or heard of them before, so, naturally, I bought two.  Here they are washed, and with their ends cut off:

This is when I really got intrigued, because every single other radish I’ve tried, whether is was red, purple, white, pink, or black, was still white in the center.  These, however, were a lovely shade of pinkish red!  I cut more slices because I was so curious:

Beautiful!  I was hesitant to eat a slice, because it could either taste delicious, like regular, easter egg, and french radishes, or be completely unedible in its raw state, like black radishes.  I closed my eyes and took a bite, and… delicious!  And the radish taste was more subtle than in regular radishes – these guys are winners!

OK – back to the tuna burger.

I wanted to make a really incredible (and healthy) sandwich, so I cut a whole-wheat pita (155 calories, 0 fat) in half and toasted it.  I added a handful of spinach, then put down the cooked tuna burger, then a few slices of radish:

The green sauce is actually a brand-new salad dressing that I bought for the first time:

I’ve been meaning to purchase this salad dressing for literally months.  It was recommended to me way back in October from my friend Penny, who told me about it in a comment she left on this blog post.  I love cilantro, and I haven’t been impressed with many of the salad dressings at Whole Foods, where I’ve been doing most of my shopping lately, so yesterday, while running errands, I finally picked up a bottle at Trader Joe’s.  Damn, I should picked it up months ago, because it’s delicious!  I might be my new favorite dressing, and I’ve only eaten it once!  Oh, and it’s 45 calories/3.5 grams of fat for 2 tablespoons, but I only used about 1, so we’ll say it had 25 calories/2 grams of fat.

Sidebar about Penny:  I know Penny because she’s one of my sister’s best friends.  I don’t see her that often, but I got to hang out with her for a few days back in December, and in addition to being smart, witty and fun to be around, she is one fit lady, which impresses me so much, as she’s the founder and owner of a booming cupcake bakery in Washington D.C. (check out Hello, Cupcake here).  She is literally around thousands of cupcakes every single day – that’d be a recipe for disaster if it were me.  I don’t know how she does it!

Anyway, I devoured the sandwich in a matter of minutes, if not less.  The cilantro dressing and spinach went great with the fish, and the radish added a little spice and crunch.  Including the pita, the sandwich added up to 7 grams of fat and about 320 calories.

Keep it up, David!


Oddly-Colored Veggies, Part Four

April 5, 2011

I’m such a dope.  I’ve spent 32 years on this planet thinking there’s a thing called a radish, and it’s a radish, and it tastes like radish, and if you want a radish, get a radish, because it’s a radish.

Turns out, there are varieties of radishes.  Who knew? I learned this not from a book or a website or a vegetable guru who holds court in a temple atop a mountain, but from strolling the produce section at Whole Foods.

A few weeks ago, my eyeballs grew 20 times their size and burst forth from their sockets, cartoon-style, when I saw Easter Egg Radishes at the store.  Holy crap, I thought, radishes come in other colors? My radish worldview instantly expanded from quite narrow to wide open in a matter of seconds (and just weeks after finding other oddly-colored veggies, like orange cauliflower and purple and white carrots).

Little did I know that the radish world wasn’t finished surprising me just yet.  I’ve now had the regular red radishes, as well as pink radishes, purple radishes, and white radishes… and now there’s a new color to add to the list, because the last time I was at Whole Foods, I bought…

BLACK RADISHES!

They are the blackest vegetable I’ve ever seen.  They’re slightly bigger than red radishes.  I gave them a wash and cut off the ends, like I do with every radish.  I was extremely curious what color the flesh was… any guesses?

Ta-da…. It’s white!

I trimmed off a slice so I could sample it:

I put it in my mouth, chewed twice, and promptly spit in out into the sink.  Gross.  While it has the unmistakable radish flavor, it’s woody and gritty and disgusting.  A quick search on the interwebs turned up a few websites that say you should treat black radishes like you would turnips (so, um, they have to be cooked), although I did stumble upon a few recipes that call for it raw and grated, along with carrots and cucumbers, in a slaw-type dish.  Have any of you cooked with black radishes before?  What did you make?

More online research is definitely needed before I figure out the fate of my black radishes, but I don’t have time for it right now, because…

…I found yet another radish variety.  This time, it’s not the color that’s different, it’s the shape.  These guys are called FRENCH RADISHES!

I found them at Whole Foods too, and each French radish was wearing its own little beret, and enjoying a mime performance over by the croissants.

They’re the same red color as standard radishes, but they’re more cylindrical than bulb-like – they remind me of bullets.  So after I separated them from the greens, I pulled out the leftover bullets from my February firing range excursion, so I could illustrate the comparison:

I can’t tell which are the bullets, and which are the radishes, can you?

Once I trimmed off the ends, I realized that French radishes are easily stackable:

FIVE HIGH!  Just remember, ladies and gentlemen, when you see a radish-stacking challenge on Minute to Win It, that you saw it here first.

I popped an entire radish in my mouth, and it tasted just like a standard radish, although perhaps with slightly less radish flavor – which isn’t a bad thing, because a radish is a potent little sucker.

Before I go, I have one more picture to share.  My friend Alix, knowing my interest in oddly-colored vegetables, sent me this picture today while she was grocery shopping: purple, green and orange baby cauliflowers, all available for purchase at the Ralph’s near her house:

Have you seen any oddly-colored vegetables in your neighborhood supermarket?  Email me pictures at keepitupdavid@gmail.com!

Keep it up, David!


Oddly-Colored Veggies, Part Three

March 20, 2011

First I found rainbow carrots.  Then, I found orange cauliflower.  And now, my streak of finding oddly-colored vegetables continues, because I found these at Whole Foods:

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!


Happy Valentine’s Day!

February 14, 2011

Love your fruits and vegetables this Valentine’s Day…  because they love you!

RED ANJOU PEAR

ROMA TOMATO

 

RED GRAPES

RADISH

STRAWBERRY

RADICCHIO

CAMEO APPLES

RED BELL PEPPER

RASPBERRIES

The best part of creating these photos was snacking on all the carvings that weren’t quite right for the camera!

Keep it up, David!