Food trends fascinate me. A few years ago, the highly acclaimed baker, Nancy Silverton (and co-owner of the Pizzeria Mozza Restaurants) put Butterscotch Budino on her menu…she got rave reviews for this tasty pudding…and all of a sudden we started seeing budino’s and butterscotch on dessert menus everywhere we went. Beets is another item that has made the rounds on menus – various varieties, colors, sizes, & cooking methods are offered as the golden or red beet may be pickled, smoked, roasted, or served raw… along with their leaves too.
When in Napa Valley, I love to walk to The French Laundry (TFL) gardens in Yountville…located directly across the street from Thomas Keller’s famed restaurant. After visiting this winter…I predict the humble radish to be the food trend we see adorning plates everywhere…from bulb to leaf. The gorgeous TFL gardens were prolific with baby broccoli, chives, nantes carrots and more…but the radishes really caught my attention…while I was not familiar with most of these varieties, I can see why TFL likes them…they offer a crisp texture, pungent, peppery flavor and plenty of color lending themselves to be a valued addition to almost any plate.
The French Laundry Winter Garden…featuring…the radish…a cool season vegetable that is easy to grow. Takes three weeks to harvest.
Nutritional information about the radish … One cup is just 19 calories, 4 grams of carb., 29% of your recommended daily vitamin C and 7% fiber…there are also several minerals, including potassium.
So, what’s your radish? My preference is to enjoy them thinly sliced or julienned over a fresh salad…my husband can sit and eat several whole ones as a snack. However you choose, using them offers a little more depth to a dish…either in texture, crunch, color, and that bit of peppery flavor.