Before we are overwhelmed by the bounteous fruits and vegetables of summer, we find spring to be the time for small harvests, a few peas just coming on the vine, a radish or two, some fava beans, asparagus, some garlic scapes left curly or cut like beans. Cooked separately by steaming or plunging briefly in [...]
Archive for the ‘Radish’ Category
Spring Vegetables with Pasta
Posted in Asparagus, Pasta, Peas, Radish, tagged Pasta primavera on June 12, 2011 | Leave a Comment »
Spaghetti with Pesto of Radish Greens, Mint and Walnuts
Posted in Pasta, Pesto, Radish, tagged Radish green pesto on May 26, 2011 | Leave a Comment »
The ribbing in my household over my statement that I have rarely met a vegetable I didn’t want to roast is rivaled only by my interest in pesto. I mean “pesto” in the generic sense of a mix of ingredients that is pounded. The word comes from the Latin “pinsere,” which led to various iterations [...]
March: First Foraging and a Few Sprouts
Posted in Foraging, Greens, Radish, tagged Foraging chickweed on March 3, 2011 | Leave a Comment »
March is predictably unpredictable with blustery weather (“in like a lion”) and deceptive mildness (“out like a lamb”). It is the time of anticipation and false hopes. And surprise. After a month of snow cover and a few meltingly mild days, our garden ground is finally visible, and it is green! Hillocks of the vibrant [...]
Radish Greens Pesto and Sautéed Radishes
Posted in Pesto, Radish, tagged Cooked radishes, Radish greens pesto on June 8, 2010 | Leave a Comment »
Many people are turned off to radishes because they associate them with the raw bite, however tempered by salt, butter and bread, or whatever the pairing. I personally like them cooked, sautéed in a tad of olive oil when young, or braised and glazed in the fall. When the leaves are young, they can be [...]
Tiger Lily Carrots with Daikon, Ginger and Sesame
Posted in Carrots, Pickle, Preserving, Radish, Tigress Can Jam, tagged Carrot, Preserving, Radish on February 17, 2010 | 3 Comments »
For the February Can Jam event brilliantly organized by Tigress in a Jam, I was inspired by a carrot salad that I make in the summer – carrot ribbons cured in lemon juice, spritzed with toasted sesame oil and tossed with toasted black sesame seeds. I call it a tiger lily salad because of its [...]
