I mentioned before that Kyle has been on a radish kick lately. I don’t know what got into him, but he has been all about the radishes for the last few weeks. He never used to touch them, until about a year ago when I threw some diced radishes on top of Cuban black beans and rice. Then he was hooked. Ever since he saw them at the farmers’ market 4 weeks ago, he has asked for them every week. I am running out of ideas for preparation, which can only mean one thing in my house. Desperation breeds creativity in the vegology kitchen. Having tossed them in salads and sandwiches for the last few weeks, I am ready to move on to something more challenging.
Not only do these root vegetables add color to the plate, but they also pack a good dose of nutrition for your body. Radishes are considered by many to be a superfood due to their high concentration of nutrients relative to calories. Radishes contain Vitamin C, zinc, folic acid, B-complex vitamins, and anthocyanins. They contain nutrients that help rebuild tissues and blood vessels, they have cancer-fighting properties and they can help decrease inflammation. Radishes are a natural diuretic, which can aid in fighting certain infections. They also have a good amount of fiber, which can improve digestion. Who could deny a loved one his radishes, after finding out how great they are for his health?
While brainstorming this weekend, I thought about our first positive experience with radishes. Diced and served fresh over spicy black beans and tender rice, radishes were a refreshing component of the meal. When paired with tender, sweet baby greens, radishes offer a pleasantly bitter complement to a salad that would otherwise be lacking a much needed edge. However, when paired with soft and spicy beans, the crisp radish seems milder in flavor, and it adds a refreshing crunch to the dish. Having recently had great success with black bean tacos and mango salsa, I decided to give the spring radish a new stage on which to shine. A corn tortilla, topped with spicy black beans and fresh mango with tiny flecks of minced jalapeño thrown in for good measure.
The mango isn’t local, but who could resist these tender juicy mangoes that are currently in season in Chiapas, Mexico? Perhaps a locavore purist could, but when I saw this new-to-me variety in the grocery store, I had to give it a try. The Champagne mango is very tender, deliciously fleshy, and super sweet. It’s basically my spirit animal, if spirit animals could actually be fruits. I read that these Mexican mangoes are more closely related to Indian mangoes than the more popular Tommy Atkins mango. I bet these would be a good weapon to have in your arsenal if you planned on tackling a mango chutney.
We added a little cheese to our tacos, but you could leave it out to make them vegan. We enjoyed these on a warm night on our back porch. The sounds of kids playing and dogs barking in the distance mingled with the natural chorus of wildlife in the woods right behind our house. The sun went down as we laughed and talked and wiped mango juice from our chins, as diced radish and cucumbers and tender black beans tumbled out of their soft taco shells and littered our plates. We had the awe-inspiring experience of watching a baby blue jay learn how to fly as we dined. We saw many crash landings and a few promising vertical flutters, before its parents swooped in at dusk and (I assume) vowed to try again tomorrow. We experienced the best of spring in one night during that meal, and I was really thankful that Kyle had convinced me (again) to pick up some radishes at the market. What is this season for, if not for trying new things?
- 1 cup diced radish
- 1/2 cup peeled, diced cucumber
- 2 large scallions (or 3-4 small), thinly sliced
- 1 clove garlic, minced
- 1/4 tsp ground cayenne pepper (less if you can’t take the heat)
- Juice of one lime
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- Combine all ingredients in a medium sized bowl. Stir to mix thoroughly. Season with salt and pepper to taste.
- Store covered in refrigerator and serve cold.
- Serve with chips, on black bean tacos, or on a salad or sandwich.