Strikingly beautiful black radishes are larger and spicier than your usual May radish, but the long, cool nights of fall give them a sweetness and soft texture. They get milder tasting when cooked and are pretty intense raw, however rubbing slices with salt and letting them sweat for 10 minutes or so takes some of the heat off. Grating or cutting into thin slices or matchsticks is the best way to prepare raw winter radishes, and they go fantastically well with salads of all sorts. A simple vinaigrette is the finishing touch.
- 3 medium size black radishes
- 1 large or 2 small carrots
- 4-5 stems of parsley
- ½ tsp salt
- 1 tsp sesame seeds
- 2 tbsp lemon juice
- 3 tbsp olive oil
- ½ tsp maple syrup
- ½ tsp minced ginger
- 1 garlic clove, minced
1) Grate radishes with largest size grater and place in a small bowl. Add salt and mix well. Leave to soften while you prep the other ingredients.
2) Grate carrots with largest size grater. Finely chop parsley and combine with carrots.
3) Mix dressing ingredients.
4) Squeeze excess water out of radishes and move to a colander. Rinse well and add to salad bowl with carrots and parsley.
5) Add sesame seeds and dressing and mix well. Let rest for 5 minutes to allow flavours to mix and then serve.
This is our final recipe of the 2015 season. We will start up again with weekly recipes featuring the seasonal bounty of the farm in June 2016. Until then, we'll be blogging about life on the farm in the off season - the work never ends!
Thanks to all our CSA members for supporting the farm this year!