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THE DISH ON EATING LOCAL RADISHES

3 ways you can enjoy discovering local radishes in your area!

1. Find Radishes at your Local Market

Not only is eating local radishes good for you, they are also good for the environment and your community! According to Local First Arizona Foundation, “When you buy, grow, and eat local food, you are also building a more connected community. You have more opportunity to interact with farmers and food entrepreneurs at farmers markets, with your neighbors when you are growing together in community gardens and backyards, and with your family when you are sharing homemade meals around the table together.”

You can find radishes all across Arizona. Here are some of the local farmers markets where you can find radishes in your area, and contribute to growing your vibrant community! 

2. Eat Radishes at your Local Restaurant

Many local restaurants endorse sourcing out some of the best ingredients, but do they use local ingredients? Here is one such restaurant we have discovered that uses local radishes in this wonderful dish by Chef Dirk Flanigan called Ravanello Bruschetta. Below is the information to find out more on this location and restaurant.

Merkin Vineyards Tasting Room & Osteria

Location: There are 3 locations in AZ!

Caduceus Cellars since 2009
158 Mn St Jerome, Az 86331

Merkin Vineyards Osteria since 2016
1001 Mn St Old Town Cottonwood, AZ 86326

Merkin Vineyards Scottsdale 2019
7133 E Stetson Ste 4
Old Town Scottsdale, AZ 8525

Website: merkinvineyards.org

To find more local restaurants sourcing local ingredients click here!

Recipes change all the time and viewers should check with all restaurants to find out what’s on the menu currently.  

3. Learn a Recipe to Make it Yourself

Want to discover how to make this local radishes dish? Watch the video on just how easy it is to bring Farm to your table.

Chef Dirk Flanigan's Ravanello Bruschetta

Serving Size: 4 Prep Time: 35 min Wine pairings perfect for this dish would be a dry AZ Rosé - Merkin Vineyards Chupacabra Rosa or Queen B Sparkling Mourvedre Rosé

Ingredients:

  • 20 pieces assorted radishes (icicle, Easter egg, Cincinnati radishes), washed
  • Ice water to cover
  • Rustic bread, cut into ¾-inch to 1-inch slices
  • Olive oil
  • Kosher salt or nice flaked salt
  • Fresh basil leaves
  • Fresh Italian parsley leaves
  • Pepper mill set to course

Procedure:

  1. Wash thoroughly.
  2. Carefully shave on mandoline or slice very thin with a sharp knife.
  3. Rinse with cold water until water runs clear.
  4. Cover with ice water.

For vinaigrette:

  • ½ cup lemon juice
  • 1 ½ teaspoons sugar
  • Pinch salt
  • Pinch black pepper
  • Pinch crushed chili flakes
  • 1 cup olive oil
  • ⅛ teaspoon xanthan gum (optional)

Procedure:

  1. Place lemon juice, sugar, salt, pepper, and chili flakes into blender. Turn on low.
  2. Increase speed to dissolve sugar, slowly add olive oil to create semi-emulsion, or also add xanthan gum to emulsify.

For smoked ricotta:

  • 3 tablespoons fresh-squeezed lemon juice (approximately juice of 1 lemon)
  • Zest of 1 lemon
  • 1 cup extra virgin olive oil
  • 20 ounces whole milk ricotta
  • Pinch of salt
  • Pinch of white pepper

Procedure:

  1. Place lemon juice, zest, olive oil, and ricotta into blender in that order.
  2. Using a smoking gun, fill the blender with alder smoke.
  3. Start blender on low and increase speed to ensure ricotta is getting emulsified into olive oil.
  4. Add salt and pepper to taste.
  5. Repeat smoke three times.
  6. If contents stop moving, use a stomper.

Creating the Ravanello Bruschetta:

    Procedure:

    1. Heat grill.
    2. To serve, brush sliced bread with olive oil, sprinkle with salt and set aside.
    3. Place a couple of handfuls of sliced radishes into mixing bowl, coat with dressing, season with salt and pepper, add basil & Italian parsley, mix lightly.
    4. Place bread on medium grill to get some toasty char on the bread. Remove.
    5. Place heaping spoon of smoked ricotta on toast and smash lightly with back of spoon to spread onto crostini.
    6. Top with a nice half-handful of the radish/herb mixture (about ¼ cup), season with salt and cracked pepper to finish.

    YOU LOOK RADISH-ING TODAY!

    Want to know more about local radishes?

    Radishes are edible root vegetables in the same family as broccoli, cabbage, cauliflower, and turnips.  There’s nothing in archaeological histories to help scientists determine the history and domestication of them, but they’re believed to have originated in southeast Asia then domesticated in Europe in pre-Roman times.  In ancient Greece, gold replicas of radishes were offered to the Greek god Apollo. Ancient Egyptians were fans of radishes too. They began cultivating them even before they built the pyramids! In fact, the ‘wages’ for the workers who built the pyramids were paid in radishes, along with onions and garlic.  

    The name radish comes from the genus for this vegetable – Raphanus – which comes from the Greek for ‘quickly appearing.’  This is fitting because radishes can germinate in as few as three days and be ready to eat in under four weeks from planting.  Some people call them the speed demons of the vegetable garden. Because of this, they are a great starter vegetable for kids with short attention spans.  Radishes are crunchy and sometimes have a bit of a spicy bite. Radish varieties can be round or elongated and in a wide array of colors, though their insides are always white.  A few of the varieties include Round Black Spanish, Daikon, April Cross, Bunny Tail, Cherry Belle, Icicle, Easter Egg, and Sicily Giant.

    Radishes are high in ascorbic acid, folic acid, and potassium, as well as vitamin B6, riboflavin, magnesium, copper, and calcium.  They are incredibly low in calories. Radishes have been used to relieve stomach aches, facilitate digestion, ease constipation, eliminate excess water in the body, and regulate blood pressure.  They contain a substance known as sulforaphane, which has the potential to prevent cancer development.

    In Oaxaca, Mexico, the annual Noche de Rabanos, or Night of the Radishes, is a festival that takes place the day before Christmas Eve.  On this day, sculptors create Nativity scenes using large radishes. They also carve figures of animals, saints, conquistadores, and revolutionary heroes.  These go on display in the local zocalo for judging. The origins of this festival aren’t clear, but the first official radish competition was inaugurated by the Mayor of Oaxaca in 1897.  

    Some varieties of radishes grow best in the warmer months, some grow best in the cooler.  When shopping for local radishes, look for roots that are fresh, stout, and firm in texture.  Their top greens should also be fresh, crisp, and green, not wilted, yellow, or shriveled. Once you get them home, remove their tops as they will keep robbing the roots of their nutrients.  They will remain fresh in your fridge for about a week. You can use the top radish greens as well mixed in a salad or used in a soup or curry.

    Buying local radishes is beneficial to the local economy, good for the environment, and support a healthy lifestyle.  When we purchase radishes from a local market or farmers market, we make an active choice to know exactly where our food is coming from.  With all the farmers right here in the state of Arizona, we can be assured that your produce is being taken care of from the seed to the market stand.

    2019-05-29T18:25:23+00:00