Texas Locavore

Falling temperatures mean radishes are coming back to Texas markets en force, and we say, “Welcome back!” The cool-season crucifer - a near relative of cabbage, turnips, and mustard - is known for its swollen red root. The color of that root, though, varies by variety from white to deep purple. You’re most likely to find familiar red ones at grocery stores, but if you scour the farmers’ markets, you’ll find white, pink, and purple, too. In Texas some 500 acres are planted in radishes each year for an annual economic gain of nearly a million dollars. A relatively easy crop to grow, radishes are low on water needs and fast to mature: The scientific name for the radish genus is Raphanus, which means “quick-appearing” in Greek. And they’re certainly quick to be eaten. Rinsed and sliced, radishes contribute spicy crunch, as well as small amounts of a long list of nutrients, to salads. But if I’m left alone with a radish, I’m more likely to slice it and dip it in salt before eating it with my fingers. If I’m feeling truly decadent, I’ll butter bread and make a salty-radish sandwich.