The problem with being a food blogger is that people assume you know what to do with all kinds of crazy ingredients. The upside is that you occasionally end up with crazy ingredients to figure out what to do with.
Such was the case this past weekend when we inherited a black Spanish radish from her CSA box, along with some kale and bok choy. "If anyone knows what to do with it," she said, "you two would." Why, of course we do.
OK, no we don't, or didn't. Admittedly, at first I was intimidated by this new creature, this charcoal-black, apostrophic, striated monster the size of both fists. But it's just a radish, right?
As a matter of fact, yes, it sort of is. A big, black radish. That it's also evidently Spanish is beside the point. But a quick Googling uncovered a trove of recipes for said radish, from Mariquita Farms, no doubt where this beast came from in the first place.