Italian Black Summer Truffles
Black summer truffles are more subtle than the winter variety. Shave truffle over cooked potatoes, toss with herbs and a shallot vinaigrette. Thinly shave truffle over scrambled eggs.
White corn is a sweet corn variety. Its ears are wrapped in tightly layered pale lime green to white husks. One ear of corn can contain up to 400 kernels growing in rows lengthwise.
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Radishes are members of the Brassica (mustard) family along with arugula, broccoli and turnips. Radish pods AKA Moongra and Mogri, are essentially the seeds of the radish plant. One singular radish, the "podding radish", botanical name R. caudatus, AKA Rattail radish, may be considered the quintessential Radish pod (as it doesn't develop a taproot and thus is grown strictly for its pods) yet any radish left to bolt and seed will produce an edible seed pod. Once the plant's leaves have developed and its roots peak from the soil, it is ready to be harvested. If left in the ground, the plant will flower and at its latest stage of maturity, it will develop hundreds of seed pods, signaling the radish is ready to give way to another season. The seed pods can be harvested and eaten along with the leaves and flowers.
Radish pods vary in length and color, but generally all Radish pods grow in taper-ended bean-like pods and carry one to two seeds, which only become distinguishable once mature. Coloring ranges from green to purple and all pods if left to seed will harden and brittle. If harvested young, the pods will be crisp and succulent and bear the same peppery notes of the radish's edible root, yet more nuanced and refined. That peppery flavor is due to glucosinolates, which are trademark organic compounds that occur in nearly all of the Brassica family plants.
Though there remains one ubiquitous application for Radish pods, pickling, they are also well suited for fresh eating as a salad ingredient or lightly sauteeing in fat to bring warm flavors to the cooling backbone of the pods. Radishes stimulate the sensation of freshnesh on the palate while also increasing the perception of bitterness and acidity. These impacts on taste can be utilized when pairing Radish pods with other ingredients. Complimentary pairings include apples, anise, carrots, celery, cinnamon, coriander, fennel, ginger, basil, lemon balm, lime, mint, and parsley. Radish pods balance fat and cool heat, thus making them ideal pairings with bacon, butter, cheese, salmon, chiles and wasabi.
The Rattail radish is native to South Asia. Radish pods are historically most relevant as an ingredient in Asia and Europe. Though briefly mentioned in the book, Acetaria: A Discourse of Sallets, in 1699, one of the first firmly documented recipes specifically dedicated to radish pods was published in John Farley's The London Art of Cookery in 1789. Radish pods were introduced to the public on a grand scale during the International Horticultural Exhibition in London in 1866. As each radish plant will yield an abundance of seed pods, few plants need to be left in the ground to bolt to produce a prolific harvest of pods. Radish pods can be found in Asian markets and farmers markets throughout the Eastern and Western hemispheres.
Recipes that include Radish Pods. One is easiest, three is harder.
|The Intentional Minimalist||Mizuna, Radish Pods and Turnip Ribbons Salad|