If Rothko designed vegetables, these watermelon radishes from Farmers Fresh would be the result. Stunning magenta interiors, encased in white and celadon. The raw bite is peppery; thin slices add punch to an otherwise ordinary suppertime salad. Sauteed with a bit of butter and finished with salt and pepper, they are earthy, more like beets.
I decided to add them to a slaw, made with carrots and last week's kohlrabi. The dressing was simple: three tablespoons white wine vinegar, one teaspoon Dijon mustard and one teaspoon honey (from the CSA New Member pack, Wally B.'s honey). I think that's a trifecta, isn't it? Using three CSA items in one dish?
The peppery radish taste got lost in the slaw, which I consider a good thing. Check out the bowl of color: orange carrots and magenta radishes with creamy white Kohlrabi matchsticks.
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