Garden Friday – Eating Radishes
As I mentioned earlier, I often inter-crop radishes with carrots and parsnips. They come up quickly and help identify the rows of the slow germinating carrots and parsnips. The are ready to be pulled about a month after planting… just as the carrots are putting down a taproot and need the soil loosened.
I grew up with radishes – my dad loves their spice and crunch and it helped the kids not get bored with the garden – and love them as one of the many goodies in a salad. But, surprisingly my husband – who also loves spice – isn’t that big of a fan. So how to prepare radishes? Especially when you literally have a hundred of them ready within a week or two?
I recently went to a potluck where they were thinly sliced with cucumber slices in a vinaigrette. This preparation, although not foreign since I always eat my green salad with a vinaigrette, was new to me; it seemed to take some of the spicy bite out. I googled to see if I could find a recipe – not that I follow recipes, I just wanted to make sure there wasn’t a critical ingredient – only to find that you can also make soup with the usually bitter greens! And apparently, radish greens have even more vitamin C, various B vitamins, and calcium than the already amazingly vitamin C packed (15% of your daily intake in 1/2 cup!) roots. Who knew? Although when I stopped and thought about how they are a mustard-cabbage family veggie, totally made sense.
So, for two meals this week I’ve made a crunchy salad out of radishes, carrots and the last of my pea pods in vinaigrette. I plan on making a soup tonight out of the tops I’ve saved.
The basic soup with lots of variations always seems to be something like this – saute an onion or leek and 2 potatoes in a couple of Tbl of butter or olive oil for 5 minutes. Add 2 cups of broth (chicken) or water and 1-2 bunches of greens (this seems to be 2-4 cups of greens) and simmer for another 20 minutes. Blend and add some sort of cream, milk, or yougurt if desired and salt & pepper to taste.
How do you prepare radishes? Do you use their greens? Anyone want to mess around with a soup recipe with me?