I have a question about the recipe "Roasted Red Pepper and Cauliflower Dip" from Ella Quittner. What are the vegetables/fruits(?) in the accompanying photo?
Looking at the photo, here's what they seem to be starting from the upper right corner and moving clockwise: radicchio, cucumbers (maybe Armenian), baby carrots (purple, orange and red), watermelon radishes, fennel bulb and more watermelon radishes.
Oops, sorry, those are *Persian* cucumbers, not Armenian ones.
I guess one of the other Hotline threads distracted me.
Watermelon radishes... They look intriguing. I'll have to source out some seeds for spring planting.
Seed Savers Exchange (seedsavers.org) based in Iowa sells the watermelon radish seeds. They specialize in heirloom, organic, non-GMO seeds.
I don't grow these myself, the watermelon radishes are readily available at my town's farmers market. I buy these several times a year.
I usually give them the asazuke (Japanese quick pickle) treatment rather than eating them raw. They are photogenic but the flavor is not particularly noteworthy. I prefer the French Breakfast radishes for eating raw.
Note that the watermelon radish is a winter radish (per the Seed Saver catalog) not a summer cultivar. Maturity is 50-60 days, better to plant in fall.
Best of luck.
Thanks, cv. After replying that I was going to find a source for watermelon radishes, I found one at High Mowing Seed Company, which has organic, non-GMO seeds. They also state that they are best grown in in the fall.
Yes, those are watermelon radishes! I love them—or any radish slices—with this dip.
Thought at first the watermelon radishes were candy cane beets, which would also be nice.
Maybe include lettuce and some hard boiled eggs or marinated fish, to make wraps.
I don't see any instruction about peeling the peppers: is it unnecessary?