I’ve got two special announcements today. First I just got back from the hospital the cast is OFF, freedom and physio therapy ahead. And second, a huge event, as part of the 5 Star Foodie Makeover group! We have a May Event – Restaurant Wars.
For this event, the group got divided into teams of three. Each team was responsible for choosing the theme or main ingredient for their restaurant. Then each member produces an appetizer, main course or dessert.
The first challenge was to decide on a main ingredient with my teammates Faith and Shannon. We wanted something a little different… something challenging… a vegetable none of us like? Indeed, we’re trying to come around to this root vegetable ourselves 🙂
Radishes are members of the mustard family Brassicaceae, along the likes of broccoli, cauliflower and Brussels sprouts. The flesh of radishes is crisp with a peppery flavor. Some of the more common varieties of radishes include red globe, black, breakfast and daikon.
A favorite of any gardener, radishes are easy to grow and their rapid germination means that radishes will be one of your first harvests! Radishes are a good source of fiber, vitamin B6, riboflavin, magnesium, copper, calcium, potassium, folate and vitamin C.
When buying radishes, choose ones that are firm, unblemished and brightly colored. It is also good to make sure that the attached greens are nice and healthy as well. If you aren’t using them right away, cut away the greens and pop the radishes into a jar and cover with water. They’ll stay nice and crisp in the fridge until you’re ready to use them.
While they’re most often enjoyed raw or pickled, we thought radishes would be a worthy challenge for Restaurant Wars, where they are going to take center stage through a three course meal. To make things even more interesting, citrus and vanilla will be incorporated into each dish. Go ahead, have a taste!