The Giant Radish Dilemma

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So many things have changed in the world since 2020 and pandemic. One of them that seems to be around to stay is online grocery ordering. Even now that I will go back into the grocery store, I still sometimes like to order my groceries. 

Just the other day we were coming back from being out of town for a week or so and I knew that we needed eggs, dairy, bread and fresh produce. I also knew that I wasn’t going to have the energy after a day of travel to do a grocery run. So the answer was an online grocery order. I timed it so we could pick it up on the way home from the airport. 

I learned early on that if I was going to be too picky about my groceries I’d just better suck it up and go into the store. I was ready to communicate with my shopper as they selected my items and gave me options on substitutions. Even then, I was surprised by some of the things that I received. The most surprising was the radishes. 

I did order radishes. I thought I ordered one bunch of radishes. I received two bunches. They were in a bag and it was about the size of a 3 lb pound bag of potatoes. When I dug around inside I found the two bunches, each having about 10 radishes. They ranged in size from golf ball to baseball. When I tasted them they were very spicy like a daikon.

I really wasn’t sure what I was going to do with so much radish. I added them to any salads I made and used them as garnish, but I knew that wasn’t going to be enough. 

Then I decided to roast them. They roast pretty well and these giants one tasted much milder when roasted.  But Roasted Radishes will never be a favorite dish in our household. 

I also put them into the Butternut Squash Curry. They tasted a little like mild turnips in the curry. 

One of my favorite things was in the picture above, where I sliced them and added them to shrimp skewers. That seemed to really bring out the best of their flavor. I put shrimp, king mushroom slices and radish slices on a skewer, brushed them with a store bought pesto, and roasted them at 350° for 20-25 minutes. The key to the time is – don’t overcook the shrimp. I served the shrimp skewers with Harvard Beets, one of my kid’s favorite foods. 

It was all yummy eats!


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