14 june

springy things

the parsley's gone mad - an out of control hedge in the garden - not that I mind (too much).thinking about a lemon-parsley pesto, perhaps; tabbouleh, of course - but no tomatoes, no cukes at this time of year... what else?
then there are radishes too - lovely, long(ish) French breakfast and a couple deep-red globes of cherry belles. these we crunch out of hand, pinching their little tails as we go. spicy this year too - a bonus in my book.
and spring without asparagus? it just wouldn't be right. (loving this little hibachi - parking it on the deck, sitting low - if grilling could be intimate, this is the way)
happy weekend-ing to you all!

from top to bottom

I wish I could capture the true color of these radishes. They seem to photograph in a more magenta hue than is accurate regardless of the light I use. In reality, however, they vary from the palest lavender to a deep and moody plum color - hence the name Purple Plum, I suppose.
When pulled straight from the soil and given a rinse, they bite at your tongue with a quick, but intense spice and crunch. Yet when refrigerated or cooked, their flavor mellows.
The greens are covered in fine, bristly hairs that graze your fingers like a cat's tongue. Their flavor is similar to arugula, I find, and when wilted in the pan much of their slight bitterness softens.

Honey-Lime Heirloom Radishes with Greens
(adapted from the recipe for Sauteed Radishes with Radish Greens or Arugula in Farmer John's Cookbook: The Real Dirt on Vegetables)

Ingredients:

1 Lb. radishes with greens
2 Tb. butter
2 Tb. fresh lime juice (approximately 1 lime)
2 tsp. honey
Salt and Pepper
Chili Powder or Smoked Paprika (optional)

Wash, trim and quarter radishes. Pick through and rinse radish greens. Whisk the lime juice and honey together in a small bowl. Set aside.

Heat butter in a medium saucepan, over medium-high heat until melted. Add radishes and saute until tender-crisp, about 5 minutes. Remove radishes, place in a bowl and set aside. To the same pan, add the radish greens and saute until just wilted, about 2 minutes more. Add the radishes back to the pan with the greens. Add the honey-lime mixture and stir to coat the greens and radishes. Remove from heat, season with salt and pepper and serve sprinkled with chili powder or smoked paprika.

productivity

Things are growing...

pretty purple chives about to blossom

the tiny pea shoot has started to flower!

tender baby lettuce in complimentary hues

Mandarin honeysuckle in need of a trellis

heirloom radishes; big and small

Ostrich ferns - tall and cool, for a little hide-away

The garden is full; all planted in tidy rows, tucked away in a bed of straw. Gleefully weed-free - for the time being... Among the new transplants - 27 fragile tomato plants; and there's a chance of frost for the next 3 nights.

I'm thinking warm thoughts...