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Allotment Stuff => Swap Shop => Topic started by: pigeonseed on October 03, 2010, 13:03:58

Title: thanks for the radish seed, 1066!
Post by: pigeonseed on October 03, 2010, 13:03:58
1066 generously gave me seed for three different types of winter radish - and I was very happy to eat 4 of the radishes yesterday. The Hilds blauer herbst und winter and a spanish black round radish.

We ate the leaves in a curry with flat bread, stuffed with grated, fried radish.

(http://i135.photobucket.com/albums/q124/pigeonseed/th_CIMG6104.jpg) (http://s135.photobucket.com/albums/q124/pigeonseed/?action=view&current=CIMG6104.jpg)

Delicious!

Thanks, 1066!
Title: Re: thanks for the radish seed, 1066!
Post by: 1066 on October 04, 2010, 08:44:19
Aaawwww shucks!
You grew them - so well done you. I'm looking forward to trying mine sometime soon too  :)

And paratha (parrota) - totally jealous!! I haven't made any in a while, but if my radish are as any good as yours I'll be joining you on that one  :)
Title: Re: thanks for the radish seed, 1066!
Post by: Jayb on October 04, 2010, 09:42:27
They look gorgeous and I love the sound of how you used them, I've written the idea down to try maybe this week or next, thanks.

Title: Re: thanks for the radish seed, 1066!
Post by: earlypea on October 04, 2010, 10:26:53
 Hilds blauer herbst is that the attractive pinky purple one?

Does it taste much different to the Spanish Black which I find a total abomination  :-X  including the smell

Maybe I'm allergic to winter radish, but I'm hoping not because they're so easy to grow.
Title: Re: thanks for the radish seed, 1066!
Post by: pigeonseed on October 04, 2010, 12:08:07
yes - the blauer herbst is the violet coloured one. It was less strong than the black one, and had more tender flesh. The black one had a very thick skin as well. But if you grate them for cooking, it doesn't matter.

I find once you cook these radishes, the pungent radish taste disappears. My husband can't stand raw radishes, but he loves the grated fried radish.

I wondered whether it would also make a good roesti as well. It goes quite sweet and crispy when you fry it.
Title: Re: thanks for the radish seed, 1066!
Post by: earlypea on October 05, 2010, 08:13:57
Actually Pigeonseed I boiled the black radish to death, sampling as I went, and there was still an unpleasant pungent undertaste to it for me even after about an hour!.  Maybe we're just not cut out for each other.

I'll give the grating and frying a try - I've got a row of them on the plot and I hate to waste things.
Title: Re: thanks for the radish seed, 1066!
Post by: saddad on October 05, 2010, 08:20:55
China Rose (HSL) is good too...
The flavour thing is quite individual. I find it goes with cooking but OH says it stays?  :-\
Title: Re: thanks for the radish seed, 1066!
Post by: pigeonseed on October 05, 2010, 21:15:35
Yes maybe it's those compounds that all the cabbage family have - I forget the name. Some people find the flavour especially objectionable.

Give the frying a try earlypea!

Boiling it for an hour - well, they can't say you haven't put in the effort!  ;D ;D
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