Radish

Radishes hold a special place in the hearts of vegetable enthusiasts; they offer colour, coolness and a peppery, satisfying crunch with every bite. Greens like sugar snap peas and asparagus might be some of the better-known heroes of spring, but equally synonymous with the season are radishes and their delightful edible greens.

Curtis Stone Maude Radish

Cooking and pickling radishes are a delicious way to enjoy them, but to really get to know and appreciate their natural beauty, eat radishes simply, eat them raw. Halved or quartered and served as a crudite with a creamy, feta dip, is a treat for the tastebuds – the salt and fat from the creamy, sharp cheese tempers the mild heat of the radish.

Curtis Stone Maude Radish

Here in the U.S., the Scarlet Globe radish with a bright-white interior, proliferates in the spring. However, there are several varieties that come in a host of pale and vibrant colours, including the French breakfast radish, also known as a D-Avignon, plus the slightly sweet white icicle, and Easter egg radishes, which much like the chocolate eggs we buy at the store, come in a mix of enticing colours – shades of pink, white, red and purple. Though radishes are available year-round, they hit their peak in spring, from April through July.

Curtis Stone Maude Radish

In April, we’ll put all kinds of peak season spring radishes under the microscope at Maude, to decipher the most unique and delicious ways to eat them. Radishes play well on a team, and pair perfectly with chives, scallion, pepper, parsley, dill, mint, spring peas and greens, steak, pork, eggs, citrus, soft cheese, avocado, celery, and much more. We look forward to threading spring radishes and their leafy greens through each course in April and to welcoming our radish guests to our dining room.

Curtis Stone Maude Radish

Reservations for April's Radish Menu open 1st March 2016.

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