My children dislike this phrase because it highlights their lineage back to me. Used here, “a chip off the old block” means a person or thing that derives from the source or parentage. It first appears in the English language in or around 1621 when Robert Sanderson, Bishop of Lincoln, giving his sermon said, “Am not I a child of the same Adam … a chip of the same block, with him?”
Should you ask my sons if they are not a chip of the same block with me or their father, I believe they will dash out the door cringing in terror. At this stage in their lives, they strive to be different. That’s okay. I recall reading a parenting book that suggested testing out full ends of a continuum causes children to learn to make better decisions. As long as they are legal and safe, I’m supportive of that continuum testing.
Radishes are part of my family’s food lineage. I recall them growing in my grandparents’ garden and while I’ve never loved them, I’ve always endured them. They’re kind to gardeners because of their quick production. In fact, the name radish derives from the Greek word Raphanus which translates to “quickly appearing”. As long as they’re sliced and buried beneath salad greens, they’re fine.
Radishes are high in vitamin C and a mild anti-inflammatory. There are many varieties including the watermelon radish, introduced to me through my CSA. Watermelon radishes are mild and sweet and I can actually eat them straight up as a snack. Last week on the flight to visit my Grandmother, there was a recipe for radish chips inside the airline magazine. The photo was gorgeous yet I failed to pull it out upon departure.
I feel like we receive radishes year round and today, my vegetable crisper is packed with them. I’ve attempted a couple of braised radish dishes in the past but found them limp and tasteless. These chips however are low maintenance and the first batch disappeared rapidly. I did this three times varying the cooking times and spice. My best is below:
Roasted Radish Chips
adapted from Simple Comfort Food
Serves 4 or so
- Approximately 20 radishes, cleaned and ends trimmed
- 1 tbsp olive oil
- generous pinch of salt
- pinch of cracked black pepper
- grated parmesan (optional)
Preheat your oven to 375 degrees. (I used a convection oven)
Slice radishes to approximately 1/8 inch thick. Place them in a bowl and add the olive oil and seasonings. Mix well to coat all of the radishes.
Line a baking sheet with parchment paper or use a stone baking tray to lay out the radishes. Bake for approximately 15 minutes. Take out and flip and cook for another 15 minutes.
Keep an eye on them and check the texture. You will notice they will begin to shrink in size and crisp up. This is what you want. Remove from the oven, sprinkle with parmesan if desired and plate and serve. In the future I might try using a dehydrator in order to get a more crisp chip.
What family trait or favorite dish from your childhood have you modified for your life today?