While half of the world lives autumn, the other half lives spring. Have you noticed how balanced our life always is? -Roxana Jones
Happy Equinox! Today the sun is perfectly poised to shine directly on the equator. Of course, it is the Earth’s tilt that changes our position relative to the Sun. A tilt of merely 20-some-odd degrees and seasons happen!
Radishes are often thought of as a spring vegetable. Here in Montréal, they are one of the first of our local crop to debut at the market in early spring. But radishes are more correctly a cool weather vegetable and can be cultivated here all the way into late fall. They also have a short time to maturity ensuring that they can be harvested many times during their growing season. Here are two quick and easy ways to enjoy this cool weather friend.
Easy Pickled Radishes
Thinly slice 8-10 radishes. Drizzle 1-2 tsp of lemon juice over the sliced radishes and let marinate at least 12 hours (you may want to shake your jar every so often to ensure that all the radishes get coated with lemon juice). As they marinate, they loose their “bite” and take on a pinkish colour all over. Keep refrigerated for up to one week.
Radishes with Butter and Salt
This is traditionally eaten in France. Butter a slice of bread, top with a layer of sliced radishes, sprinkle some salt over it and enjoy!