Less than two weeks until Christmas. Can you believe it? I surely cannot. Especially since it was 70 degrees here a couple days this week. I’m loving it, and so is my garden!
We’ve been harvesting tons o’ greens lately. Chard, beet greens, curly kale, Russian red kale. I’ve even been picking and eating radish greens and broccoli leaves. ‘Tis the season. Apparently.
We did a fall planting of green beans and they are producing in full swing now, too! Here’s some of what we’ve been eating:
This whole basket became the most delicious juice. Chard, beets and beet greens, carrots and mint. With some celery, apple and ginger from the store added in.
Garden kale and radish greens salad topped with garden green beans, garden radishes… and some extra store bought veggies!
Omelets are the best “garbage disposal” meals. You can put ANYTHING you have on hand in them! This one included garden kale and radishes.
And of course my Thai Fish and Noodles which included garden mint, Thai basil and jalapeno!
I’ve picked just about all my radishes (I will plant some more in the spring), but I wanted to share this quickie recipe because I made it twice, both times for guests, and everyone (including us) loved it!
Have you ever had cooked radishes? I hadn’t really. I hated that I was throwing away (composting, actually, but still…) the radish the greens every time I was snacking on raw radishes. So I started looking for radish greens recipes and found this one, which also includes the roots. I wasn’t so sure about the cooked radishes, but I’m so glad I tried this because they were amazing!
Roasted Radishes with Radish Greens
(from Food & Wine)
- 3 bunches small radishes with greens attached
- 2 tbsp extra virgin olive oil
- Salt and freshly ground pepper
- 2 tbsp butter
- 2 tbsp fresh lemon juice
Preheat the oven to 500 degrees. Trim the radishes and wash and dry the greens.
Heat the olive oil in a large ovenproof skillet (I used cast iron) over medium-high heat. Add the radishes, season with salt and pepper and cook, stirring occasionally, until lightly browned, about 2 minutes. Transfer the skillet to the oven and roast the radishes for 10-15 minutes, until crisp-tender.
Return the skillet to the burner over medium heat and stir in the butter. Add the radish greens and cook until wilted, about 2 minutes. Squeeze lemon juice over top. Serve immediately.