Spring has sprung, and with it come spring radishes, green garlic, and fresh herbs. The word “radish” comes from the Latin “radix,” meaning “root,” and the Greek word “raphanus,” which translates to “quickly appearing,” alluding to the short growing cycle – from seed to plate in 30 days. Radishes pack fiber, vitamins, and antioxidants into a peppery, crunchy bite. Radish salsa is one of my favorite ways to enjoy this seasonal veggie. Try it on grilled steak or shredded pork tacos, as a zesty dip, or with rice and beans.
• 5 radishes – Waterwheel Gardens
• 2 green garlic stalks, garlic scapes, green onions, or scallions – Agrarian Harvest, Kraay’s Market & Garden
• 1 dried hot (jalapeno, chili, Thai) pepper – Prairie Winds Heritage Farm, Agrarian Harvest
• 1 tablespoon lemon juice – NourishMe
• Handful of cilantro – Waterwheel Gardens, Kraay’s Market & Garden
• Salt and pepper to taste
Chop up radishes and green garlic, mix together. To rehydrate dried pepper, break into two or three pieces and place in water until soft, then dice. Add rehydrated pepper pieces one at a time, tasting after each addition to find your spiciness level.
Chop cilantro, including stems. Add into radish mixture, along with lemon juice, salt and pepper. Taste and adjust seasoning to your liking. Chill before serving. Makes approximately 1 cup.