Seasonal Summer Eats- Ravishing Radishes

In my quest to eat local, seasonal produce, I recently found a wonderful resourse I'd like to share with everyone- it is a link through NRDC- Natural Resources Defense Council.  Their website has a great link for discovering what is in season in your area- here is the link.


According to the NRDC, late June in New York brings us this cornucopia of fresh produce:

• Beans
• Broccoli 
• Cabbage
• Peas
• Potatoes
• Radishes
• Rhubarbs
• Spinach
• Strawberries
• Summer Squash
• Sweet Cherries

One item on this list that I've never eaten much is the radish- besides salads, what can I use them in?  They seem so appealing this time of the year- cool, crisp, and peppery.  The classic snack of raw radish slices with butter and salt never fails, but I found a few other interesting recipes that I intend to try soon.

First, Quick Radish Pickles- pickling doesn't have to take weeks- these are done in 2 hours! 

Second, try Spring Radishes Braised with Shallots and Vinegar.  I absolutely love braised vegetables- quickly browned then cooked in a little liquid till tender on the inside, crispy outside.

Health Notes:

Radishes are an excellent source of Vitamin C, Folic Acid, and Potassium.  They benefit the liver and the gallbladder via increasing the flow of bile, thereby improving digestion.  Traditional Chinese Medical wisdom would agree! The Radish Seed is called Lai Fu Zi and is in the category of "herbs that relieve food stagnation."  Food stagnation is pretty much what it sounds like- you eat too much (usually not so healthy) food and feel bloated or otherwise uncomfortable for a few days.  Lai Fu Zi helps eliminate distention and fullness, avid reflux, or abdominal pain.