Monday, January 28, 2013

Watermelon #Radish! #Recipe

As I have shared before, I love being an active member of a CSA (Community Supported Agriculture) where I receive fresh, in-season, certified organic produce on a weekly or biweekly basis. In this particular week's box, I had three vegetables that I wasn't familiar with: Mache, Watermelon Radishes, and Rutabaga. 

On Sunday, I made the Watermelon Radish. Early next week, I'll experiment with the Rutabagas by steaming them and adding them to mashed potatoes. Lastly, the Mache will be juiced! 

Photo credit: The Produce Guide
If you've never had this kind of radish before, you can see above why they're called watermelon radish! So pretty!! 

Fun fact about me: I once said that I would never eat a radish! At that time, I had NO idea that there were more varieties than the red bulb kind. I can now say I enjoy Daikon and Watermelon Radish! The health benefits of radishes are listed here and here

Roasted Watermelon Radish Recipe:

Scrub exterior and trim roots. 

Cut into wedges (similar size for even roasting). 

Preheat oven to 375 degrees and lightly coat the radish with EVOO (extra virgin olive oil) and sea salt. 

Roast for 45 minutes flipping half way through until fork tender. 
Easy! Delicious! And, best of all, healthy! =)

Note: When I was researching how best to enjoy the radishes, I had read that they're also called Asian Red Meat. I like 'watermelon' over 'red meat' BUT when the radishes were done roasting, they looked more like red meat. See what I'm saying in the images below? 

One final comment: It was a hit in my home even my husband enjoyed them (he's usually harder to please in the vegetable department). He said the taste reminds him of cabbage, which he likes! Our 4 year old ate a few bites, too. I'll be making them again. I hope they're in our next CSA box!! 

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Choose, eat, and live well! =)

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