radish

Watermelon radish, also known as a Chinese Red Meat Radish, and sometimes called the “beauty heart radish.” This cool weather crop is an heirloom variety of daikon radish can keep for months if stored properly, making it a favorite among winter market farmers.

I first enjoyed naengmyeon on an August afternoon in a Vancouver, BC restaurant, after being lured inside by a sign advertising a summer menu. I was expecting seasonal vegetables. What I got was a spicy and sour juggernaut that stopped my sweat in its tracks. 

Attention Flash Clients: This version of the radish story has extra helpings of MIssoula and The Camino, the restaurant I got the recipe from. The other version has less Missoula and less The Camino.

Return to the Editor’s Lounge Radish Arugula salad at The Camino Put the Ravish in the Radish This time of year, the radishes stand out like bright bunches of candy.  Sometimes at the farmers market I ask the vendors what to do with their pretty orbs, because I am chronically…