Author Notes
I have discovered I love radishes as a companion plant in the garden. They discourage cucumber beetles, rust flies and squash borers. Plant them with beets, carrots, beans, cucumber, peas, lettuce, melons and squash. In addition to being a great companion, they are also quick to mature, ready in about thirty days. This means my family has been eating radishes in many different ways. This is our current favorite. Turnips are also delicious prepared this way. —gingerroot
Ingredients
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10-12 round radishes (such as Pink Beauty or Easter Egg) or 8-10 of a longer variety (such as French Breakfast)
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2 teaspoon(s) extra virgin olive oil
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1 garlic clove, minced
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4-5 large green Shiso leaves, finely chopped
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Squeeze of Meyer lemon
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1/2 teaspoon
gluten free tamari
Directions
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Halve or quarter round radishes depending on size. Thickly slice if using a longer variety. You should have about 1 ½ -2 cups.
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Heat oil in a skillet over medium heat until it glistens. Add radishes and cook, turning with a wooden spoon, until radishes begin to wrinkle and brown, about 2-3 minutes. Add garlic and chopped Shiso, constantly stirring to evenly distribute and prevent garlic from burning. Once mixture is fragrant, remove from heat. Add squeeze of lemon and tamari. Stir once more to combine. Serve immediately or at room temperature. Enjoy.
My most vivid childhood memories have to do with family and food. As a kid, I had the good fortune of having a mom who always encouraged trying new things, and two grandmothers who invited me into their kitchens at a young age. I enjoy cooking for the joy it brings me - sharing food with loved ones - and as a stress release. I turn to it equally during good times and bad. Now that I have two young children, I try to be conscientious about what we cook and eat. Right about the time I joined food52, I planted my first raised bed garden and joined a CSA; between the two I try to cook as sustainably and organically as I can. Although I'm usually cooking alone, my children are my favorite kitchen companions and I love cooking with them. I hope when they are grown they will look back fondly at our time spent in the kitchen, as they teach their loved ones about food-love.
Best of all, after years on the mainland for college and graduate school, I get to eat and cook and raise my children in my hometown of Honolulu, HI. When I'm not cooking, I am helping others grow their own organic food or teaching schoolchildren about art.
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