Seasonal eating is something I have always aspired to do but never quite concord. With limitless options in the grocery store it makes it hard to say no to favorites even when you know they had to travel around the globe to get there. However, eating seasonally offers a world of benefits for our bodies and minds.
Now being permanent vendors at the local farmers market every weekend with so many local, organic, and seasonal produce option right in front of us. We have decided to kick the grocery store and start eating only what is most easily accessible and local.
Last weekend I picked up some radishes and while, I love radishes, I don’t typically buy them and I have only ever enjoyed them raw in salads or pickled. As I was standing at the produce stand I thought there had to be other ways to enjoy these colorful little roots, so I took out my handy iphone and jumped on the google. Sure enough I was bombarded with brilliant ideas and overwhelmed with excitement to bring these bad boys home and cook them up!
The first option I decided to go with was broiling them in the over like red skinned potatoes. Now lets be real, they aren’t potatoes and they aren’t going to “really” replace that glories comforting feeling that comes from eating potatoes. However, they did come out crispy on the outside, juicing on the inside, and absolutely delicious. Then after another google search regarding all the amazing nutritious benefits these guys offer us, I decided I will most certainly be adding them into our regular repertoire of veggies options.
Red Radishes are extremely high in Vitamin C and also contain B-vitamins, vitamin A, and vitamin K. They provide the body with minerals such as iron, magnesium, phosphorus, zinc, and have nutrients which include potassium, calcium, and sodium. Because they are so rich in fiber they aid the body in digestion (which I always need a little help with) and the greens have been known the firm up loose stool and get rid of diarrhea. They are also known to promote the production of bile, which is one of the most important parts of good digestion.
So there you have it. Radishes for the win! The greens will wilt up on you pretty quickly so earlier this week I cut them off, rinsed them thoroughly and sautéed them up. To me they tasted a lot like spinach. The husband thought they were a little too bitter, which I then had to inform him was the point. “Bitter is good honey, it will help your digestive enzymes get to work, which means you wont be gassy later.” Boys are silly.
Broiling the radishes was incredibly easy. I rinsed them off, diced them up, and placed them in a glass baking dish.
I then added about 3ish tablespoons of extra virgin olive oil, garlic salt, and an Italian herb blend with black pepper to taste.
And placed them in a pre-heated oven of 350 degrees for 30 minutes. The last 5 minutes I turned up the heat to around 500 degrees to get those crispy edges.
I added them to a wonderful dinner of lemon Mahi Mahi, garlic jump scallops, and asparagus. We were pretty happy with this meal and I can promise you it will be one we enjoy again soon.
I challenge you eat more seasonally this year and also to broil up some radishes cause let me tell you, they are yummy!!!