September 14, 2011
These incredible watermelon radishes are a fun addition to any garden. I plant them from seed year around and their beauty always astounds me. Somewhat plain on the outside, but with a single slice, a sneak peak is revealed of shockingly beautiful and brilliant color inside.
I prefer to slice them thin with a mandoline to best show off their glory. These special radishes elevate any platter of veggies to gorgeous and are delicious dipped in your favorite concoction. I often use my Green Goddess Dressing or Gorgonzola Dressing.
Watermelon radishes are a bit spicy, so another favorite way to serve them is sliced on a platter and smeared with great butter (Oh, Nelly!) and a sprinkle of chunky sea salt—that’s what we call perfection around here.
Don’t forget that you can cook radishes, too. In the fall, I will quarter and boil them in salted water for about 8-10 minutes. Then, just toss them with some melted butter or olive oil and fresh herbs to create a tasty, easy side dish with a great punch of color.