In your box this week you’ll find a black radish called a Spanish radish or Nero Tondo. Nero Tondo translates literally to round black. The radish traces back to 16th century Europe. The Spanish brought radishes to Mexico and in Oaxaca they celebrate the Night of the Radishes or the Noche de los Rábanos. It takes place on December 23 and is a part of the Christmas celebrations. The locals carve figures into radishes and display them in the town square.
Radishes are full of nutrients. They have fiber, Riboflavin, Vitamin B6, Calcium, Magnesium, Copper and Manganese, Vitamin C, folate and potassium (as much as bananas!). It is also detoxifying and contains antioxidants.
Buttery Nero Tondo Radishes
Adapted from Organic Farm
Butter or olive oil
Salt and pepper to taste
Heat the butter or oil in a pan. Add the radishes and sautee for just a few minutes, until the radish slices begin to turn a bit translucent. Season with salt and pepper. Enjoy as a sweet and salty snack or as a side dish.
Lemon Parsley Salad Dressing
1/4 of a preserved lemon, peel only (optional)
1/2 cup fresh parsley leaves, minced
2 – 3 Tbsp. extra-virgin olive oil
1 Tbsp. fresh lemon juice
1 tsp. finely grated lemon zest
1 small clove garlic, minced (optional)
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 tsp. dry mustard
If you have some preserved lemons on hand, take 1/4 of one, rinse off the pulp, and mince the peel. Whisk all ingredients together in a small bowl or put them in a jar and shake to blend. Taste and adjust salt and pepper to taste. If the dressing is too zingy for you, feel free to add more olive oil to soften the flavor. A bit more salt will help temper the acid, too. Use immediately or store, covered and chilled, up to 1 week (olive oil will solidify in the refrigerator but will melt quite quickly at room temperature again).
Dijon Aioli Roasted Veggies
Adapted from Kilpatrick Family Farm
2 cup diced nero tondo radishes
2 cups diced potatoes
2 cups diced carrots
1 bunch of kale
2 cloves of garlic
1 spring onion
3 tbs dijon mustard
3 tbs lemonaise (regular mayo will do)
2 tbs capers
1/4 cup olive oil
salt & fresh pepper to taste
In a large bowl, whisk mayo, dijon, capers, salt and pepper until blended. Add diced vegetables and toss until coated with aioli. Spread evenly over roasting pan or 1 to 2 cookie sheets. I like to add a little more salt and pepper at this point. Roast for 40 minutes at 450˚, turning vegetables halfway through. Makes about 6 servings.