The root veggie with the dramatic black exterior in your box this week is an heirloom variety of radish that has been enjoyed during the winter months in Europe for the last 600 years and in Asia long before that. Try some of the ideas we listed below to take advantage of this wintertime source of vitamin C, B vitamins, and minerals.
Raw: Serve with salads, vegetable dip, or on sandwiches Roast: Toss these radishes with oil, salt and pepper, and other sweeter root veggies (carrots, sweet potatoes, parsnips) and roast in a 425° oven. Sauté: Slice into ¼ to ½ inch rounds and sauté in butter with salt and pepper until both sides are nicely browned. Add fresh herbs or a cream sauce if you wish.
Traditionally this radish was stored during the winter months in a root cellar, so it will keep in a perforated plastic bag in the fridge for months. Farmer David Silveira discovered last year that the flavor actually gets better the longer it sits in storage.
Subdue the pungent flavor of this radish by soaking sliced or grated pieces in salted water for a few hours before serving with salty snacks, soft cheese and beer; grated in salads; or on sandwiches.
Peel it fully, peel away alternating strips of the skin for a zebra pattern, or leave the skin on.