Posts Tagged ‘recipes’

Lucky Radish

Not what we have, but what we enjoy, constitutes our abundance.
Epicurus
 
I’ve never thought much about radishes. I’ve always admired them as a beautiful vegetable, they’ve just never been a big part of my culinary landscape. Sure, the occasional restaurant salad boasts one or two, and as a child I remember being beguiled by the radish rosettes at the salad bar. Beguiled that is, until I took a bite. Woody and spicy-hot, it was like having a mouth full of discontented bark.
 
 
This year, as part of our market garden shenanigans, we planted many, many rows of the little devils. I think I mentioned in an earlier post that my optimism regarding our huge, overwhelming garden is, well, less that optimistic. I’ve planted the cabbage three times; the kale four. What wasn’t stunted in the first place has been repeatedly assaulted by insects, deer, and a pair of fornicating woodchucks that stare at me from a crack in the garden wall while I weed.
 
So, while many of our crops seem less than stellar thus far, the radishes are FLYING! In bed after bed, perfect candy-cane-red orbs are popping up under a lush blanket of green, leafy tops, and have been doing so for weeks. The trouble is, our little farm stand doesn’t open until this weekend (god willing) and radishes get a bit pithy when left in the ground too long. So we’ve been picking.
And picking.
And picking.
We’ve managed to give a few bunches away, but most of them have ended up in our fridge.
 
At first I was at a bit of a loss. What is a radish besides a member of the green salad gang, and a not-so-popular one at that? I wasn’t even sure I liked radishes.
 
What to do but pull out my very dog-eared copy of The Victory Garden Cookbook by Marian Morash? Published in 1982 (as was I! Haha!), this compendium of vegetable recipes, preparation how-to’s, and gardening tips, is easily my favorite cookbook of all time.
 
With Marian’s help I’m slowly learning the delicate joy of a fresh-picked young radish, prepared simply, but not necessarily in a lettucecucumbertomato ensemble.
 
Cory doesn’t know it yet but tomorrow night we’re having Radish Salad with Red Onions and Basil alongside Radish Top Soup. And for dessert it’s got to be Radishes and Oranges. I’m sure he’ll just love it!
 
Radish Salad
 
4 cups thinly sliced radishes
2(ish) tbls fresh basil; chopped
1 small red onion; chopped
3-4 tbls wine vinegar or lemon juice (I used lemon juice) 
1 tsp sugar
1 tbls kosher salt
Freshly ground pepper
 
Mix together radishes, basil, onion, lemon juice, sugar, and salt and let marinate for at least one hour. Drain excess liquid and add pepper to taste.
 
 
Radish Top Soup
6 tbls butter
1 cup chopped onions (or leeks)
2 cups potatoes; peeled and diced
6 cups chicken stock
Freshly ground pepper
Sour cream (optional)
 
Melt butter in a large saucepan. Add onions and cook until soft and golden. Stir in radish tops. Cover and cook over low heat until tops are wilted. 8-10 minutes.
Meanwhile, cook potatoes in chicken stock with a pinch of kosher salt. When soft, add potatoes (along with stock) to radish tops and cook to mingle flavors. Puree in a food processor or food mill. I used a stick blender.
 
Serve plain or with a dollop of sour cream.
 
Radishes and Oranges
 
3-4 oranges; cut into sections with pith removed
2-3 cups thinly sliced radishes
1-2 tbls sugar
Lime or lemon juice
 
Combine oranges and radishes. Sprinkle with sugar. Marinate in lime or lemon juice.
 
 
Enjoy!