Carrboro, North Carolina
Born and raised in central Maine, my youth was spent mowing the lawn, kicking a soccer ball against the garage doors, and trying to sneak sugar cereal out of the kitchen cupboards after I was put to bed. More about Tim
South Royalton, Vermont
I am a baby boomer who grew up in a time when the trend in food was convenience and speed. It wasn't the fast-food era, but a post-World War II time when ... More about Warren
We live in Holliston, Massachusetts. When we bought our house in Holliston about 27 years ago, Holliston was a rural/residential town of about 13,000 people. More about Barbara
Wallace, West Virginia
My name is Autumn. I'm 24 years old, and I live in rural north-central West Virginia. I was born and raised in West Virginia, and in 2005 I graduated from ... More about Autumn
My personal interests revolve around the environment, both knowing more about it and getting outside and enjoying my surroundings. This led me down an educational path to ... More about April
The radishes and arugula are bountiful in our garden. Other vegetables are showing promise, but we've had a lot of rain and not enough sun to really kick-start them.
We made a very good arugula salad the other night using all, well almost all, local ingredients. Along with some very fine local goat cheese, we added Vermont dried cranberries and topped it with maple-mustard vinaigrette. The maple syrup is local.
You can only eat so many radishes. We planted a lot of a spicy, breakfast variety. I had the romantic notion of going out to the garden at dawn, picking a half-dozen radishes, dusting them off and eating them before the orange juice. I didn't do that, but I did eat one in the morning. I had heartburn all day.
When a friend came up with a recipe for cooking radishes, I jumped at it. It was very good, and it uses the greens. Here it is:
Butter-Braised Radishes & Greens
1 large or 2 small bunches radishes
3 tbls unsalted butter
1 tsp brown sugar
salt & pepper
dash of netmeg
2/3 cup water
1 tbls, white wine vinegar
Cut leaves from radishes, leave 1/2 inch of greens attached. Scrub radishes and wash greens.
In large skillet with lid, melt butter and brown sugar and 1/2 tsp. salt. Add water and radishes and bring to boil. Reduce heat to med-low and cover, simmer gently until radishes can be easily pierced with a knife, about 3 minutes. Spread greens over the radishes, raise heat to return the liquid to a boil. Reduce heat to med-low, cover and simmer until greens are emerald and tender -- about 5 mins.
Transfer greens to large bowl and press liquid out of greens against the side of the bowl. Transfer radishes to bowl. Add vinegar, pepper, dash nutmeg to liquid in the pan and birng to boil. Cook uncovered until liquid is syrupy, add salt and or brown sugar to taste. Return radishes and greens to the pan and fold in gently to coat and warm. Serve.