May just never warmed up here in Santa Cruz and Winter veggies are still reigning supreme.I jumped to the opportunity to serve up some of my favorite roots. Radishes. Now in general most Americans think of radishes as these red things to avoid on a bland sad veggie tray from the Mega Super. Alas America you are once again missing the boat to simplicity. This vibrant little love is a cousin to the Daikon and at first glance looks like any other Turnip. Then you break open this beauty and a rainbow winks back from deep ruby to a faded Irish moss the colors says so much to the eyes when anticipating the mouths adventure.
In Mexico the classic red radish is a perfect mate to some spicy fare to cool the palate yet leave a bite. Where as in France ,Spain and throughout the Mediterranean little Breakfast Radishes (small long half white half pink)eaten as a late afternoon snack with sweet cream butter and sea salt is simple perfection.
The Watermelon Radish or Rose Heart or Shinrimei,Xin li Mei and my favorite the Asian Red Meat Radish. Is very common in Asian cuisine world wide and the almost sweet quality of this radish goes so well with salty fatty foods. Not only is the Meat Radishes Colors an amazing addition to any plate it is a stand alone beauty that signifies a lazy afternoon enjoying the simplicities of life.
The plate above is a combo of classic red radish to give a spicy bite with some local Watermelon radish, Pork Salumi, my very own sweet cream cultured butter and a small dish of dried Porcini sea salt. If memory serves we drank a wonderful tank fermented SCM Chardonnay and a Mendocino Malbec Rose.........Thank you my little Red Meat..........