According to my calendar, Spring is just 6 days away. It's been a long, cold and snowy winter and I just can't wait to put it behind me. To help me feel better, I sent my 2010 CSA registration in this morning! Yes, fresh, local and organically grown produce will soon be back on my plate. While I am waiting, I think I will take advantage of some of spring's first producers- radishes.Here are some facts on Radishes that you may not already know:
1. Radishes can be enjoyed raw and cooked! See recipe below.
2. Radishes are not just Red. They grow in a variety of shapes and colors. Why not give a few other varieties a try this year?
3. In Ancient days, radishes were used for medicine for such ailments as whooping cough, cancer, gastric problems and constipation. Parasites and arthritis were also treated by eating radishes.
4. The pungent flavor is due to the plant's compound- glucosinolates, which are also found in horseradish, mustard and wasabi.
5. Findings indicate that radishes will help protect the body against rectal and colon cancer and heart disease. Research done in India found that radish consumption may reduce the risk of gallbladder cancer by 60%.
6. The nutrients and flavor are found mostly in the skin of the radish, so don't peel them!
7. They are very low in calories (19 calories in 1 cup!), rich in vitamin C, fiber, folate and potassium.
Give this recipe a try.
Sauteed Radishes
Ingredients:
1 tablespoon of olive oil
1/4 cup water
2 bunches (about 1 pound) of fresh radishes, tops trimmed and quartered
1/4 black pepper
1 tablespoon chopped fresh dill.
Directions:
1. Heat oil and water in a saute' pan over medium heat.
2. Add radishes and pepper.
3. Saute' radishes, stirring often, until they begin to brown and are crisp tender (about 8 minutes)
4. Sprinkle with fresh dill and serve immediately.
Serves 6
Nutritional information per serving: 38 calories, 1 gram protein, 4 grams carbohydrates, 2 grams fat, 2 grams fiber, 4 mg. sodium
Recipe courtesy of Environmental Nutrition
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