It’s a sunny day in Portland, and we’ve suddenly noticed the days are a little longer. And while we’re pining after the fruits of summer, we’re also thankful for Oregon’s long growing season, and the special yields of the winter garden.
If you’re missing that crunch in your salad, that hint of bright color, that unique seasonal ingredient, try experimenting with one of our favorite ingredients, the radish! Radishes are quick growing, good for the soil, and easy enough for even kids to grow. For us, they satisfy that need for beautiful, colorful, variegated produce in the darkest time of the year.
Yesterday Chef Michael spent the day with one of our farmers, Grey Horton of Morgan’s Landing Farm on Sauvie Island, and brought us back the lovely array you see in the photo above. Featured on our menu for January are black, red, white and watermelon radishes, highlighting a juicy Painted Hills flank steak with roasted parsnips and carrots.