Ode to the Watermelon Radish

At the farmer's market there was a small box of odd vegetables sitting prettily between all the others at this vegetable booth. The box of tennis ball sized, pale green orbs with rosy pink centers (a few had been cut open to demonstrate the inner color) caught my eye as I wandered through the booths. I was drawn to them like a honey bee to a lavender bush. There was a small hand-written sign above the little box that read, "Watermelon Radish". I had seen these radishes before at another farmer's market, but I didn't buy any because I am not a huge radish fan. Well today I thought I would give it a go.  They were definitely unique looking... maybe they would taste better too... only one way to find out... So along with the other vegetables I bought from this booth, I bought a watermelon radish. Yes, a watermelon radish. I bought one. 

When I got home, I immediately took out my one watermelon radish, and cut it. Just like the ones that had been cut open at the market, this one had the same stunning pink center. The person who decided to call this variety of radish a "watermelon radish" didn't have to think very hard to come up with the name for upon opening it you immediately think, "Aha! This thing resembles a watermelon."

Enough about how it looks. How does it taste? It turns out that it tastes quite good, at least in my opinion. Unlike the radishes with a red outside and white inside that have a sort of earthy and simultaneously peppery taste, this radish was much milder. Less pepper and less dirt (there, I said it. I think radishes sort of taste like dirt and "earthy" is just a nice way of saying it). 

As for what I did with these nice slices of watermelon radish... I made a sandwich. Yes, a radish and butter sandwich. I had also bought a sourdough baguette at the farmer's market. I cut off a nice sized piece of that, cut it in half, spread a thin layer of organic butter on each side, layered thin slices of radish, sprinkled some course salt on it, and voilá! A radish butter sandwich. 

I actually didn't come up with this combination myself. I remembered reading something about it in Deborah Madison's Vegetarian Cooking For Everyone. In fact, I just looked up the little recipe for it, and she doesn't call them sandwiches, she calls them "canapés," which according to her book are:

 "old-fashioned cocktail or tea sandwiches of bread buttered or covered with a spread and topped with fresh vegetables like cucumbers and radishes, sprigs of herbs, or grated vegetable salads. Despite their fifties image, canapés achieve a contemporary feeling of freshness and flavor without being filling."

It was indeed fresh tasting and delicious. In fact, I had it for lunch two days in a row. I think next time I come across them I will definitely be buying more than one watermelon radish.