The radishes are ready. I can’t tell you how excited I am about this. It’s the small things, I know.
You can hate radishes. That’s OK. I used to hate radishes too. They were either bitter or woody. Or just some sort of afterthought on a salad. Once you grow a vegetable, however, you are invested. I it is no longer the produce department reject. It is YOURS. You coaxed a seed into a sprout into a radish. In May. When the only thing growing is the grass. The peonies aren’t even open yet.
And yet, there it is. A radish. Perfect in its red, white, and green.
Every year I get excited when I plant a vegetable, it grows, and I can eat it. Some years, I’ve been so amazed, that I couldn’t bring myself to eat it. It was just so amazingly beautiful.
OK. I’m a vegetable geek. I blame it on 6 months of grey skies, snow, and rain.
Anyway, these little guys are delightful paired with a honeydew melon and cucumber salad.
The cucumbers aren’t mine and neither is the honeydew. The cucumbers are local, however. They are grown at Walker Farms in Edinboro. Honeydew won’t be around here for another couple of months. But the mint and basil are mine.
The recipe is pretty simple. Cut up melon (any kind), cucumber (peeled), and toss with basil and mint. Add radish, if you like. Squeeze some lemon juice on top. Salt and pepper to taste.
My garden currently has cucumbers, potatoes, zucchini, tomatoes, chard, arugula, kale, eggplant, and beets planted. It will be awhile before anything else is ready. Until then, I make do with whats available.
The recipe I’ve included today has been in my “to try” folder for several months. I finally remembered why I had Tater Tots in the freezer and pulled them out. Essentially, the tots are a shortcut to a thick potato pancake, which can be topped with all kinds of ingredients. I made one with salmon and caviar for my daughter. Mine had prosciutto, brie, mustard, and arugula. We could only eat half – consider that fair warning – but the leftovers worked well the next day for breakfast.
Once potatoes are in season, I’ll be adding a similar recipe (no tots, but sliced potatoes cooked until crisp) to the Meadballs menu for delivery in the fall. Until then … See you at the farm stands soon.