Written for the River Current Publication
Last fall a friend of
mine asked if I would perhaps consider having dinner with a recent
widower…Larry. Larry was actually someone that I knew from my high school
years…and ironically, we had even shared a date or two in college. I had
no hesitation. If I could in some way share some hope or encouragement
with him, I would be honored.
Our dinner turned
into comfortable/easy conversation that lasted well over 3 hours. Not wanting
the evening to end, we decided to even share a movie together before we said
our goodbyes. We have been sharing dinners and time together ever
since. Together we have a keen understanding of each other’s
loss, yet both hang on to the hope of happier days ahead.
I have tried to
support and encourage Larry as he has adjusted to living alone and confronting
the tasks of taking care of things at his home. When he discussed the idea of planting a garden this spring, I was all in! How fun it would be to plant
a garden and reap the benefits of the harvest together. (In my mind I
envisioned a perfect little garden similar to Peter Rabbits friend, Mr.
McGregor.)
Well, here comes the
trick. Larry planted the garden and then came the rain…and the rain kept
coming! It was impossible to get into the garden to weed and the poor
garden soon began to look like a fenced-in island of weeds. Several times
he has threatened to till the whole mess under. But under all of the weeds and
such, I can see glimpses of the brave vegetables that are struggling to thrive
amongst the weed rubble. “Just give it a little longer”, I have suggested.
I can remember as a
child planting and weeding our family garden. I am not new to the whole
gardening scene, but this experience has certainly been less than
favorable! Two of Larry’s favorite things he planted are radishes and
green onions. Thankfully, those two things seem to be enduring the
less-than-favorable conditions they are presently in. I found a
delightful garden recipe in the Dispatch a couple weeks ago and hope to have
the opportunity to try it out on Mr. McGregor this weekend!
Larry and I don’t
always see things eye-to-eye when it comes to my stance with health and
nutrition. Let’s not tell him the many
wonderful health benefits radishes have to offer, beyond their zip and
crunch…we’ll keep that a secret! Check
out the list of goodness our little happy radishes have to offer…I had no idea!
1. Radishes are a naturally
cooling food and their pungent flavor is highly regarded in eastern medicine
for the ability to decrease excess heat in the body during warm weather.
2. They can sooth
sore throats. Their pungent flavor and
natural spice can help eliminate excess mucous in the body and can be helpful
when fighting a cold…clearing the sinuses and soothing sore throats too.
3. Aid
digestion. Radishes are a natural
cleansing agent for the digestive system.
4. Can prevent viral
infections. Because of their high
vitamin C content, regular consumption can prevent viral infections.
5. Radishes are said
to have effective toxin-purging effects, helping to break down and eliminate
toxins and cancer-causing free radicals in the body.
6. Protect against
cancer. Like other cruciferous veggies,
radishes contain phytonutrients, fiber, vitamins and minerals that are cancer
protecting.
7. Radishes have a
calming effect on the digestive system and can help relieve bloating and indigestion.
8. Low in calories,
high in nutrients. With a very low
calorie count, less than 20 calories in an entire cup, radishes are a great way
to add nutrients, fiber and tons of flavor to your meals without compromising
our health.
9. With a high water content and lots of vitamin C, as well
as phosphorus and zinc, radishes are a nourishing food for the tissues and can
help keep your body hydrated and your skin looking fresh and healthy! Bam.
Let food be thy medicine.
Pretty Radish
Salad from Larry's Garden
12 oz. fresh radishes
(1/12/ bunches), cut into ¼” wedges
½ cup fresh flat-leaf
parsley leaves
3 Tbsp. sliced fresh
chives
1 Tbsp. EVOO
2 Tbsp. finely
chopped crystalized ginger
(Because I didn't have crystalized ginger, I substituted
grated fresh ginger and 1 1/2 Tbsp. honey)
2 Tbsp. fresh orange
juice
2 Tbsp. fresh lemon
juice
1 tsp. freshly grated
lemon zest
Kosher salt
1. Place radishes,
parsley leaves and chives in a medium bowl.
2. Whisk together the
EVOO, ginger, orange juice, lemon juice, lemon zest and ¼ tsp. salt. Let sit for a few minutes to let the ginger
soften, then whisk again.
3. Pour and scrape
the dressing over the radishes/herb mixture.
Toss and mix well. Let sit for 15
to 20 minutes.
3.
As the radishes sit, they will stay crisp, release some liquid and also absorb
some of the flavor of the dressing.
4.
Serve the salad along with some of the juices.
Garnish with chive blossoms.
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