December 18, 2017

The Watermelon radish. An Ah ha! moment


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This week while prowling the aisles at the Union Square Farmers market in New York City, I came across a smallish farm stand offering up bins of micro greens and some crazy looking jumbo radishes.  One caught my eye.  The Watermelon radish, an heirloom variety of the Daikon family. Apparently it’s pretty unusual in these parts and a very short late winter / early spring season.  I had never seen one before.

Ah ha moment:  (this is how my head works by the way)

It was one of those times where you look at a new ingredient and the ideas just started coming together. Seared tuna fillet on a hoagie with julienne watermelon radish, pickled ginger and wasabi aioli? Maybe slicing it thin on a mandolin and softening it in warm water so that it could be rolled around raw tuna and garnished with nori flake, black sesame seed and chili aioli.  How about putting it on fresh pumpernickel bread with good butter and flaky sea salt.

I’ll stop here, getting hunger and my head hurts.  Time to go shopping.  Thinking that the pumpernickel sandwich will make a snack right now.

What would you do with a watermelon radish?

 

 

 

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