Watermelon Radish Salad

Although the color of the watermelon radish  is screaming summer, this vegetable is  actually a fall crop and may make its way into some of your CSA boxes soon.  Shave this mild radish  to  make a crisp and colorful  base for a salad.

IMG_4584It was my Mother’s influence, in a rather indirect way,  that interested me in cooking. Today, the Recipe Redux is challenging us to share our first cooking recollections. Buckel up,  because mine goes back the year Bennie and the Jets was a top 10 single. Sigh.  It start’s with the  the story of  my first attempt to bake a cake from scratch.    The day was Oct. 9, my Mother’s birthday.  Barely a teenager,  I was home alone and hoping to surprise her (in a good way). Before I began,  I asked myself:

What could go wrong?

How could this be difficult?

Not convince  it was a bad idea, I opened Mom’s Betty Crocker Cookbook to the recipe for a family favorite,  chocolate cake, and  began to assemble the necessary ingredients. Soon I was on to the instructions…but then there was this..

Grease and flour the pans. 

 Suddenly, I ‘m stumped. Sure, I knew how to grease a pan, but the flour part? What’s up with that, I thought to myself.  Googleless, and  feeling a little unsure of myself,  I scooped up some shortening on a piece of wax paper,  smeared the cake pans, cautiously  added a little flour to the slick pans, shaking and turing  them until they looked  a tad dusty.  Voila. Why was that so perplexing? IDK. The story has a happy ending with  a delicious cake and  a cheerful Mother and Daughter!!!

Now you’re probably expecting me to share a recipe for a baked good or that chocolatae cake, right? But let me take this story a little further.  Mom was the baker in the family. Like most daughters (then and now), I craved my own identity, which  is why I  taught myself to cook, #gofigure. Unlike my mother, I tried new and different things, and never  worried if anyone else in the family would like them,  #teenagersareselfish. In the spirit of this first food recollection, I am trying something new and different, made with a  vegetable I have never had (but looks kinda cool), the watermelon radish. On the exterior,  this radish is creamy white, but cut into it and you’ll  expose the exceptional  magenta interior. Shaving it spotlights its color and crisp texture, making it a fabulous  base for a salad! Because I like to keep things simple, I finished the salad with just  feta cheese, a lemon vinaigrette and fresh chopped mint. Have you ever had  watermelon radishes? If so, please share your experience in  the comments below. Don’t forget to  the visit the links at the bottom of this post for more  first cooking recollections!IMG_4578

Watermelon Radish Salad

by Diane Boyd

Prep Time: 15 minutes

Ingredients (serves 4)

  • 1/2 pound watermelon radishes
  • 1/2 pound red radishes
  • fresh mint
  • 1/4 cup feta cheese

for the lemon vinaigrette

  • 1/2 teaspoon salt
  • 1/2 teaspoon honey
  • 1 teaspoon orange juice
  • 1 Tablespoon lemon juice
  • 2 Tablespoons canola oil

Instructions

1. Wash and peel watermelon radishes. Shave with either a vegetable peeler or a mandolin slicer. Set in bowl.

2. Wash red radishes and slice into rounds. Set in bowl with shaved watermelon radishes.

3. Combine ingredients for lemon vinaigrette in a small prep bowl and whisk briskly. Pour over radishes.

4. Top with feta cheese and fresh mint. Toss. Serve immediately.

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Why I Joined the Produce Box

The Produce Box brings the farmer’s market to your doorstep!Image-5
Disclosure: I am a member of the Produce Box and have been asked to participate in the blogger program  “join The Produce Box”. I have been compensated for this post. Opinions are my own.

You never know what good fortune attending a health fair will bring, no matter who you are! For me, it was meeting Robyn Arthur, an area manager of the Produce Box and learning  how North Carolina residence can have fresh local produce (pictured above)  delivered to their doorsteps!

Initially,  doorstep delivery seemed superfluous.  I am, however, passionate about eating local, eating seasonal, and  supporting North Carolina farmers. But let’s face it,  all of the above can be achieved by shopping at any of the numerous farmer’s markets in my area.

However, after my first few delivered boxs from the Produce Box, and getting in the routine of ordering, I am finding the convenience of delivery is one of the BEST reasons for being a member! Prior to becoming a member of the Produce Box, I would set aside time during the week to shop at  one of farmer’s markets in Wilmington. Going early was always smart, as goodies sold out quickly and were often picked over by noon. I generally bought what looked good, and figured out what to prepare with it after I got home.

Now the process of ‘shopping’ for fresh, local produce is simplified. It not only saves me time by eliminating a trip to the market, it has also improved my efficiency with meal planning.  On Friday afternoons, I log into my Produce Box account and view the menus. It looks like this..IMG_3536TheProduceBoxScreen Shot_edited-1TheProduceBoxScreen Shot

TheProduceBoxScreen ShotTheProduceBoxScreen Shot

There are generally 5 to 8 different varieties of North Carolian farmer-grown fresh fruit and vegetable produce boxes. Contents vary depending on what’s in season. Specialty items  from local artisans are also available, including: honey, local meat, seafood, bread, cheese, butter, peanuts, peanut butter, jams and desserts. I can make my selection online immediately, but generally I think about the choices over the weekend , considering what I have going on in the coming week and plan meals around one of the  boxes offered.  I place my order by Sunday night at 9 p.m. Deliveries are Wednesday; right to my front door. All I need to do is unpack my box and refrigerate the produce. This week I selected the Harvest Box. Here’s how I  plan to use it:

Green beans will be steamed and used in my light and healthy Salad Nicoise.IMG_2006 copy_edited-1

Yellow squash will be prepped into zoddles in  this easy recipe for  Cod, Pasta and   Zoddles with Lemon Pesto .IMG_codwithzoodles_edited-2

The corn will be cut off the cob and made into a  Roasted Corn, Black Bean and Mango Salad  that’s a perfect accompaniment for just about anything I put  on the grill this week.

Field tomatoes  and bibb lettuce will be the base of the salads I make  for lunch or dinner.

Strawberries will be gobbled up in between meals (with  a little whipped cream). YUM!

I never realized how much time I spent shopping and planning meals until I streamlined the process with doorstep delivery made possible via the Produce Box. Join me in making healthy eating easy, sign up for local produce delivered  to your doorstep today!

 

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