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Casa Quickie: Plant Carrots With Radishes
One smart move I made when planting my Winter garden was to mix my radish seeds and my carrot seeds together. I used Easter egg radishes and Chanterey carrots for the garden, which are both known for their mild flavor. I also favored the Chanterey carrots because they are short, and thus suited for raised beds that might not have as much soil depth as some gardens.
Midday Muse: How Does Your Garden Grow?
I don't know about your garden, but Grumpalita's garden isn't coming up silver bells and cockleshells, but it's coming up radishes. Isn't this shade of red just luscious? This photo makes me want to whip up some of YumSugar's Summer corn and radish salad.
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What's in Season: Watermelon Radishes
I was recently at my local farmers market when I noticed these beautiful watermelon radishes. I've had them in salads before — they're absolutely gorgeous and add a tremendous amount of color to a dull-looking meal — but have a hard time finding them in person.
The watermelon radish has the crunchy texture like other radishes, and are peppery — like regular radishes — on the outside, and sweeter towards the middle.
In Season: Radishes
On a recent trip to my favorite local farmers market, the Ferry Plaza Farmers Market, I bought way too many vegetables — including a few bunches of elegant French breakfast radishes from Petaluma-based Marin Roots Farm.
Although radishes are available in Northern California year-round, it's during warm Summer months when one can truly appreciate them for their crisp texture and spicy-juicy bite. These root vegetables are related to the turnip and horseradish families, and come in a myriad of varieties, from my dainty, fine-textured breakfast radishes, with their fuschia-hued base and white tips, to fiery red globes, trippy-looking watermelon radishes, and large, sweet daikons.
Butter-Braised Radishes: An Unexpected Surprise
Lately I've been drawn to preparing everyday vegetables in unexpected ways: Last week, I wrote about turnips and the spicy quality they take on when served raw in a salad. Likewise, when I saw a recipe for braised radishes, I couldn't wait to try it. Unlike turnips, which are often found simmering in stews, radishes are typically served raw in salads or as crudités.
Casa Shops: Rose and Radish
I used to live around the corner from Rose and Radish, so I'm glad the gallery/boutique/flower shop is becoming a major presence online. The physical store is a showcase for constantly revolving pieces: Every three months, Rose and Radish choses a different theme (such as "round" or "tea time") and curates a collection based on the theme.
If you're ever in San Francisco, I encourage you to stop by; the floral designs, in particular, are a must-see.
Nice and New: Nymphenburg Porcelain at Rose and Radish
The folks at Rose and Radish recently took a trip to Munich to visit the Royal Bavarian Porcelain Manufactory Nymphenburg, which has been one of the world's finest producers of porcelain for 250 years. In the shop's journal, they wrote, "One of the greatest parts of the Munich trip was being able to use the porcelain during the entire visit. Our favorite snack was gummi bears on the Ted Muehling Bird's Wing Dish."
5 Things: Radishes
Radishes add a nice crispy texture and a tangy bitterness to salads, but do they offer anything for you nutritionally?
Yummy Link: Summer Corn and Radish Salad
Quick! Get to the corn before it's all gone! Summer is ending, and so is the amount of time you have to make Summer Corn and Radish Salad.
Summer of Salads: Grilled Steak With a Pineapple Punch
While it doesn't quite feel like Summer with the Bay Area's cool weather, I still want to enjoy a simple yet delectable salad. Tossing a mildly spicy ginger dressing over grilled flank steak with sweet pineapple, peppery radishes, and refreshing cucumbers proved to be a great sweet-and-salty combination.
The preparation is easy, with only a bit of chopping, a quick dressing, and flank steak that takes no time on grill.
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