Continue reading In Season - Open-face butter and radish sandwiches
Radishes are a nice, crunchy addition to salads, lending a peppery flavor and some color to whatever they're combined with. In Oaxaca, they take full advantage of the versatility of the vegetable by celebrating la Noche de Rabanos, or "the night of radishes," on December 23rd. The annual festival showcases the radish carvings, made from extremely large radishes (up to 10lbs). The carvings are often extremely elaborate, shaped as dancers, animals, village scenes and parts of folk stories, as well as religious images (like Nacimiento, the nativity scene).
The Radish festival began in the late 19th century when the mayor of Oaxaca "inaugurated the first exhibition of radish art." Now, tourists come in, "snapping pictures like radish paparazzi" and enjoying the carnival-like atmosphere. Cash and other prizes are given to the best pieces and lots of food and drinks (only some of which involve more radishes) are enjoyed.
Click here to see a flickr photo gallery of some of the really intricate radish entries from this year's festival.
[via neatorama]
This is the perfect drink for a Halloween party (or if you just feel like scaring some friends a little bit). It is called a Bloody Eyeball Martini and starts out as a straight martini, with gin and vermouth. The "bloody eyeball" accent is made by carving most of the red peel from a radish, leaving a few strips of color to look like veins. Once it is peeled, a small hole should be carved at the top and stuffed with a pimento olive, which represents the iris. After your eyeballs are ready, just store them in the freezer until you're ready to use them. If you don't mind watering down your drink a bit, you can actually freeze the eyeballs in an ice cube tray filled with water, which would be a great way to prep them for use in punch, where you don't necessarily want radishes and olives floating around on their own.
Drying fruit is easy, mostly hands-off and yields a sweet and healthy snack.
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