What's that sound? The sound of hard work paying off! We got to harvest our radishes today. Well, we still have some in the ground, but really, the radishes are ripe and ready to go. Yum. I always go for radishes in the relish tray, and they are one of Desmond's favorite, so this is more exciting than it might sound like to you. From just maybe a third of one packet of seeds, (seed strips, actually--an awesome invention) we got more than a 2.5 quart bowl-full of radishes. More than we can eat by far.
That's what makes gardening such a great way to make friends: We sent three pint-sized bags of Radishes off with people today. People who are going to think we are nice and be more than happy to help us out with our new house projects. Clever.
For a good radish recipe, I turned to one of my favorite cookbooks, Simply In Season. This cookbook, along with its buddy cookbook, More With Less are put out by the Mennonite community and are largely about cooking and eating foods in a way that benefits the body, the wallet and the world around us. Triple threat.
So, without any further ado, my favorite radish recipe from Simply In Season:
Marinated Radish Salad:
8 Large bunches sliced radishes
8 green onions, sliced
1/4 cup fresh dill (or 1 tbsp dill seed)
Combine.
1/2 cup olive oil
1/4 fresh lemon juice
1 tsp sugar
1 tsp dijon
1/2 tsp salt
pepper to taste.
Stir, pour over radishes, and toss. cover and refrigerate 2-4 hours (no longer) remove from fridge 30 minutes before serving, and stir.
6 oz Swiss cheese (shredded)
sprinkle on the top just before serving.
Eat. It's awesome and delicious. People will be so excited to eat up all the fabulousness you just made.
What do you do with your little ruby red spicy delicious radishes?
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