For the Love of Food

Serves 4

Vegetables for roasting include beets, carrots, purple carrots, red potatoes, purple potatoes, white potatoes, turnips (?), and sweet onions.

I love radishes. I will just eat them raw for a snack. Unfortunately though, I am the only one in the family that seems to like them. In an effort to make them more accessible to the others, I thought I would step outside my comfort zone i try cooking them. Not really knowing where to start with this, I did what any reasonable person would do… Google it! Stumbled upon the following recipe, and it seemed like a good place to start.

Sautéed Radish and Radish Greens
                            
4 Tablespoons Butter or Olive Oil
1 bunch freshest radishes including greens, separated 
Salt and Pepper
                            
Heat oil or butter in a saute pan, add radishes and cook over medium heat about 4 minutes.  Transfer cooked radishes to a bowl.  Add greens to the skillet and saute 3 minutes, until wilted.  Return the radishes and toss together with the radish greens,
heat briefly.  Serve hot. You can add garlic or onion to the first step if you like.  Season to taste with S & P.
                              
Adapted from: The Cook’s Garden catalog - Spring/Summer 1990.

source: http://www.greenearthinstitute.org/radishes.htm#Sauteed Radish and Radish Greens
It turned out pretty good in general. Sauteing the radishes toned down their pepper taste quite a bit. I am coming to the conclusion though that I do not like anything that is referred to as as “greens.” 

Here it is.

Fresh eggs from the first Farmer’s Market of the year and the breakfast I made as soon as we got home.  I love the blue ones, makes me want my own chickens even more! Eggs in a Nest always make me think of the movie “V for Vendetta.”

-K