As some of you know, each week I chat with Matt Swaim on the Sonrise Morning Show/Sacred Heart Radio. Today it was all about radishes. Did you know they were eaten as a staple of the slaves during Bible days?

(And by the way – I had a fun time cooking with friends and colleagues, Giovanna Trimpe and Annie Mitchell at the Cincitalia Festival at Harvest Home Park here in Cincinnati last Saturday!)

RADISHES

Not mentioned specifically as such, radishes were a common vegetable eaten by Bible people. 

Their history dates back to ancient times, when they were served daily to Egyptian slaves, along with garlic and onions.  

How were radishes eaten during Bible days?

Generally they were eaten raw, and sometimes cooked. Cooked radishes are more mild than raw.

They do have a bite to them.  Are all radishes hot?

Radishes are a member of the cruciferous veggie family. The hot flavor is due to mustard oil found in these plants. 

Radishes come in an array of colors and sizes, too. They can be red, pink, black, purple, or white and come in lots of different sizes.  MATT WHAT’S 

YOUR FAVORITE? 

Can you eat the leaves?

Oh yes, both the leaves and the root have vitamin c and are great for our immune system and heart.

VEGGIE CREAM CHEESE SPREAD BETTER THAN STORE BOUGHT

OK here’s the deal – if you really don’t like radishes, leave them out. No fresh dill? A teaspoon of dry is good. Adapted slightly from the Pioneer Woman.

Ingredients

3 packages, 8 oz each, cream cheese, softened 

Radishes to taste, finely diced – I put in 2 from our garden

6 whole green onions, Sliced

1 nice carrot, finely diced 

1 rib celery, finely Diced

1/2 red bell pepper, finely diced  

1/4 cup red onion, finely diced

1 tablespoon chopped chives (opt) 

1 tablespoon dill leaves, chopped or more to taste 

1 clove garlic, minced

Instructions

Combine  cream cheese with all other ingredients in food processor. 

Pulse until the mixture reaches the consistency you want – we like it real smooth. Taste and adjust whatever…

Servewith crackers, crostini, bagels, or use as a spread on a veggie sandwich or smeared into pita halves and then toss in lots of fresh veggies.