I must say I’m sorry. I know the “pantry” generally refers to a place for storing ingredients that are not fresh but dry or preserved and will keep for awhile. Here at LaDomestique, I choose to take a more liberal approach to the pantry. It’s just that I am feeling intense passion for my radishes right now and I need to share it with you. Is that ok? I hope so.

You see, we had a full week of rain in Colorado (very unusual).  When I visited my garden yesterday the radishes were ready to harvest. I just can’t believe how lovely these little darlings are. Just seven weeks ago I planted the tiny, ambiguous radish seeds in my community garden plot. “Will these little seeds grow?” I thought. It’s hard to believe such a minute speck could grow into a radish. Gardening is like being a child again, observing the power of nature with hope and wonder. It’s a reminder that as adults we are not masters of the universe. Growing vegetables is faith and hope and waiting. Yesterday, as I gently pulled my radishes from the soil I felt giddy- the radishes are here!  Those little seeds really grew! I felt the pride and joy of a new mother, “Isn’t it beautiful? My little radish. You are the cutest most wonderful radish that ever lived! You will grow up and do great things, radish!” Ok, I’m totally losing control here.

Needless to say the ingredient of the week is the radish. We shall celebrate its jeweled colors, ranging from red to pink to purple and white. Radishes can be globe shaped or long and torpedo like. The flavor can be mild or hot and peppery, and the texture is crisp with a pleasant crunch. It’s not surprising that radishes are part of the mustard family and the name “radish” comes from the Latin word radix which means “root” (according to the Deluxe Food Lover’s Companion). I’ve discovered that radishes are ridiculously easy and quick to grow. Though radishes can be found year round in supermarkets, their season is actually during spring and autumn, when cool temperatures yield the best texture and flavor. The peppery flavor of radishes pairs nicely with many ingredients. I encourage you to find your own  combinations, just let balance be your destination. Look to partner radishes with flavors that are sweet, buttery, salty, rich, or herbal. Tomorrow in 10 Ways Tuesdays I will have suggestions for using radishes in spring dishes- raw and cooked. Don’t just focus on the root, the leaves are certainly edible as well.

In Chez Panisse Vegetables, Alice Waters writes, “No meal at Chez Panisse is quite complete without radishes. In one brilliant flash of red and green, they help define where and who we are.” You might be wondering, “What’s the big deal with radishes, people?” Check back at LaDomestique.com throughout this week to find out.

My Spring Garden

radishes, peas, beets, cilantro, mesclun greens, romaine lettuce