What do I know of man’s destiny?
I could tell you more about radishes.
Samuel Beckett
Radishes grow just about anywhere.
People think, ‘Oh, it’s just a radish.’
But radishes are delicious,
and people don’t think of cooking them.
— Emeril Lagasse
Dear Radish —
We have known each other for a long while, haven’t we? I know we’ve attended many more meals than I can count.
All that time, we never spoke, not even once. You silently and cheerfully bore witness to many conversations, from the mundane to memorable.
I never told you I love you. Mine is a deep and generous fondness, extending to all members of your extended family, from the mellow white-capped Frenchies to the jumbo Watermelons.
You know I’m not thinking only of the salads where you were a member of the band. I have great affection for your understated contribution to many a stir fry as well as lots of miso and other soups. I fondly remember the salads where you were the main ingredient and star attraction. I adore your unforgettable solo appearances, like that one late night in a Parisian bistro, laid out in thin slices on a small plate accompanied only by a couple of pats of butter and chunks of baguette. How can I forget you, pickled, atop that fancy smoked fish spread and the way you brightened many a sushi roll?
Like most relationships, ours hasn’t always been easy. Ever since that day at the farmers market, there’s something I’ve been needing to tell you.
You remember, as the vendor was putting the change in my hand, she casually asked, “Have you ever cooked the greens?” She must have seen my puzzled reaction because she said they were a bit peppery. She continued, explaining how good the greens are in soups and stews or simply and quickly sauteed in olive oil, a splash of lemon, maybe with some garlic, and, just before serving, a dash of salt.
Standing there in the afternoon summer, I was suddenly hot with the flush of shame. Even though I have met you so many times and held your wholeness in my hands ever since I was a child, I never really saw you. What I took as a sensual kind of intimacy missed half — half! — of who you are, half of what you have to give.
I am so sorry.
I am sorry for not appreciating the bigger truth, not seeing who you are in your totality. I ask you to forgive me for all the years of unwittingly and repeatedly undervaluing you. Please also excuse me for taking so long to say anything.
There’s something else I need to say. Yesterday, as I was slicing you thinly, I suddenly felt appreciation from head to toe. I am so grateful you’re in my life.
Without you, I might never have learned how easy it can be to take something or someone for granted. Thanks to this realization, I’m learning to ask, “What am I missing?”
Love & gratitude,
Yep, I took the photo at the top.
These are radishes from the local farmers market. Though there is only one bunch in the image, you’ll probably not be surprised I bought two.
These aren’t pretty, perfect grocery store radishes. You can see where the snails nibbled on the leaves. No problem. I will make sure to wash them well; I assure you they are going to be delicious.
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Responses:
Moira Bayne -September 01, 2023
-grin- This made me laugh and remember soaking garden radishes in the pool before eating them as a child! Will have to try the greens!
Larry Goldfarb -September 01, 2023
Hello Judi - Thanks for letting me know that last weekend's Foam Roller Revolution was so useful for you, especially dealing with consequences of your open heart surgeries. I am glad to hear that the changes you experienced in your breathing, the flexibility of spine and chest, and posture during the workshop have continued after. It's so cool that your PT, chiropractor, and others noticed that you were taller and walking different aftetward! The recordings will be a great help in revisiting the lessons and continuing to benefit from them. You'll hear from Castle Hill Fitness about how to access the files.
Ann Harman -September 01, 2023
Great metaphor. But, Larry, if you were from the South, you'd know about radish greens, turnip greens, beet greens, collards, and all those other delicious greens we eat here.
Larry Goldfarb -September 01, 2023
Thank you, Eric Tasting . . . and tasty!
Larry Goldfarb -September 01, 2023
Hello Moira - Thanks for sharing your childhood radish memory! Please let me know what you think of the greens after you give them a go!
eileen-darley -August 31, 2023
Hi Larry, it's Eileen from Semaphore here, perhaps you remember me. How delightful to read your lovely ode to the radish and appreciation today. I wish I could upload a picture of my row of radishes. I planted the seeds only four days ago (!)and there they are, green and robust already. Radishes are truly wondrous plants. Ive had to defend them from the caterpillars because they're so young but I think they would probably survive them too.
Rika Lesser -August 31, 2023
Hi Larry, How do you feel about daikon? I fell in love with them at least 20 years ago and preferred them to red radishes ever since. ;-) Rika
Larry Goldfarb -September 01, 2023
Hello Eileen - Yes, indded, I remember you! (For the readers who don't know, Semaphore is close to Adelaide, South Australia. It was the location of the training that Alan Questel and I directed.) I'm so glad that my ode to the radish struck a chord. They are indeed wonderous plants! Hope your new crop survives the caterpillars and makes it to your table. <em>Bon appétit!</em>
Larry Goldfarb -September 01, 2023
Hello Norma - Thanks for the recipe! Since you provided the ingredients without let's us know the name of the dish or the cooking instructions, I'm not quite sure how to proceed. It's the cup of steel cut oats that lends a particular air of mystery to the what we're cooking up.
roberta-perlman -September 01, 2023
❤️
Larry Goldfarb -September 01, 2023
Hello Ann - Glad you appreciated the metaphonr! I'm not a Southerner, but I cook up all kinds of other greens including turnip and beet greens. For some reason - maybe because used to think of radishes a vegetable served raw? - I hadn't thought of cooking them until that fateful day in the farmers market.
Larry Goldfarb -September 01, 2023
Thank you, Saška. I'm so glad you enjoyd my radish love letter and the question that it led to!
Ash Taylor -September 01, 2023
This is very beautiful. Thank you.
Larry Goldfarb -September 01, 2023
Hello Rika - I love daikon! It is delicious in salads, soups, and other dishes. I had a line about it the draft I'd written for the blog, but it got cut in the final revisions. Have you ever tried the red variety?
Norma Leistiko -September 01, 2023
4 servings 5 red radishes, thinly sliced 2 Persian cucumbers, thinly sliced 2 Tbsp. black vinegar or unseasoned rice wine vinegar Kosher salt 12 scallions, divided ¼ cup (½ stick) unsalted butter 2 garlic cloves, thinly sliced 1 Tbsp. finely grated peeled ginger (from one 1" piece) 1 cup steel-cut oats 4 tsp. instant dashi powder (we like Ajinomoto) 4 tsp. chili oil or your favorite hot sauce ¼ cup coarsely chopped roasted salted peanuts
judi clinton -September 01, 2023
Dear Dear Larry, this classis a major step in recovery from surgery 15 years ago. I am doing a few minutes every morning with my PT and Bones for Life moves on the floor. I am walking taller but slowly as all those little CVJs are getting a new workout. My chiro is helping make the new posture a little easier, and everyone is noticing I am walking differently, being taller. I think I am less winded because I have more space and flexibility in my rib basket. yeah. I am looking forward to the recordings, cuz I think I slept through that last lessonl. Thanks for your generosity in sharing. in gratitude, judi clinton in Ioway.
Larry Goldfarb -September 01, 2023
Thanks, Roberta!
Larry Goldfarb -September 01, 2023
Thanks, Barbara! You got what I was getting at!
Saska Mesel Konic -September 01, 2023
Dear Larry, what a lovely letter you wrote and what a great question to ask myself each and every day. Wishing you well, Saška
barbara-koerse -September 01, 2023
What an incredibly beautiful expression of love to a dear friend. So nice to read 🥰
eric-lichtman -August 31, 2023
Beautiful! Tasting radish-compassion.
Larry Goldfarb -September 01, 2023
Thank you for saying so, Ash. It mean a lot to me.
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