I just returned from the village store. I took a few cold beers from their fridge, the coldest beers around. I like that. It’s summer. Three beers. Having a store in the village rocks. It is convenient for me, only a … Continue reading →
The sun blessed the goings on with shine and for 2.20Euros your plate looked like the ones below.
Long lines at the drinks/eats ticket booths, long lines at the radish tables, longer lines at the drinks tables, long lines at the sausage grill table and lines at the two porta potties way in the back.
gour·mand [goor-mahnd, goor-muhnd] 1. a person who is fond of good eating, often indiscriminatingly and to excess.
Gourmands radish perspective: salted radish with a piece of ‘Bauernbrot’ (farmer bread) with butter
Eat your radishes. They’re good for you.
Radishes and their greens provide an excellent source of vitamin C. Radish leaves contain almost six times the vitamin C content of their root and are also a good source of calcium. Red Globes also offer a very good source of the trace mineral molybdenum and are a good source of potassium and folic acid. Daikons provide a very good source of potassium and copper.
Radishes, like other member of the cruciferous family (cabbage,kale, broccoli, Brussels sprouts), contain cancer-protective properties. Throughout history radishes have been effective when used as a medicinal food for liver disorders. They contain a variety of sulfur-based chemicals that increase the flow of bile. Therefore, they help to maintain a healthy gallbladder and liver, and improve digestion. Fresh radish roots contain a larger amount of vitamin C than cooked radish roots. Radish greens, contain far more vitamin C, calcium, and protein than the roots.
Murray , Michael N.D.. The Encyclopedia Of Healing Foods.
New York: Atria Books, 2005.
Centers For Disease Control And Prevention-5 A Day.