Can you believe this gorgeous bunch of radishes? I’m proud to say they’re mine! Yep. Grew ’em myself. From scratch.
On April 6th I scattered seeds in the ground and here it is, less than five weeks later (39 days to be precise) and I have perfect radishes! Firm, fire truck red, about 1 inch in diameter and peppery sweet. Duane wasn’t kidding when he said “They’re ridiculously easy to grow; give anyone a pack of radish seeds and you make him an instant gardener.” All the pacing I’ve been doing, watching and waiting for my vegetables to grow clearly did pay off.
I felt such pride picking my lovely radishes. I had so much fun primping them for their big debut and then snapping a photo in my front yard for all to see. I rinsed the soil from these babies like I scrub my kid’s feet after a long day of barefoot play. And then I set these rosy radishes ever so carefully in a basket, as if getting my little cherub baby ready for his welcome to the world party. Secretly, I was hoping a neighbor would walk by and see me fussing with my zoom lens so I could show them off.
But no one did!
So instead, I called my friend Liz and told her I’d be right down to share my first garden salad. Liz raved about the salad, especially the dressing, which was made with three herbs picked straight from my garden. Tomorrow I’ll help Liz plant her herb garden so she can snip and easily whisk together delicious dressings and dishes.
I hope you enjoy the first of many recipes from my Postage Stamp Garden. It uses 7 items freshly picked from my garden.
Herbed Radish Mesclun Salad
6 cups Mesclun lettuce
6 radishes (roots sliced thinly)
Leaves from radishes washed well
Handful of baby spinach
1 cup chives, rinsed and chopped
16 mint leaves, washed
10 lemon verbena leaves, washed
1/4 cup olive oil (plus 1 tablespoon for sautéing the radish leaves)
2 tablespoons white balsamic vinegar
½ teaspoon salt
Pepper to taste
2 tablespoons non-fat Greek yogurt
Avocado (optional since not from the garden!)
In a small wok or skillet, heat 1 tablespoon olive oil and sauté the radish leaves until wilted for approximately 5 minutes. Set aside.
Blend together the chives, mint, lemon verbena, oil, vinegar, salt, pepper and yogurt. In a salad bowl, toss the lettuce, radishes, avocado and cooled radish leaves with the dressing. Serve immediately with a crusty loaf of bread or crostini.