The Daily Southerner, Tarboro, NC

Food

May 9, 2012

From the garden

TARBORO — Sometimes my recipes come from necessity instead of creativity. The radishes are ready in our garden and the baby spinach is growing like crazy. I love baby spinach but I don't love radishes. I like to grow them because they grow fast and easy and look good in the garden. We usually end up giving them away. This year I decided that instead of just giving them away, I would find a recipe for them. But, it needed to be a cooked recipe because I knew that I wasn't crazy about them raw. I found a couple that I really like. I hope that you will like them too.

The first recipe was pretty and easy and delicious. It's braised radishes. Depending on the size, you will need to cut them in halves or in quarters. Once they are finished, sprinkle the sugar over them and enjoy.

The second recipe is one that Hobert and I absolutely fell in love with. I looked at several recipes and then just put bits and pieces together to create this one. But, it was so good that we can't wait to have it again.  

The third recipe is glazed radishes. I had never tried this before but it's delicious and my hubby loves it. It's an easy recipe to make.

The last recipe is a pear salad. This was stupendous. You can adjust the ingredients to suit your taste buds. I didn't really measure anything. But, then, I never do!

Braised Radishes with Radish Greens

3 bunches small radishes with greens attached

2 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

2 tablespoons unsalted butter

2 tablespoons fresh lemon juice

1/2 tsp sugar

Trim the radishes and wash the greens; pat dry.

In a large skillet, heat the oil until shimmering. Add the radishes, season with salt and pepper and cook over high heat, stirring occasionally, until lightly browned in spots, about 2 minutes.

Stir in the butter to coat the radishes. Add the radish greens and cook over moderate heat until they are wilted, about 2 minutes. Add the lemon juice and season with salt. Serve the radishes right away.

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