Radish Greens FrittataPosted: May 25, 2011
Though we haven’t been posting about it much, we have in fact been pretty busy at the Flatbush Community Garden over the last several weeks. We sowed our plot with beets, kale, chard, purple pole beans, and radishes. Of these, the radishes are the quickest to reach maturity and after over a week of steady rain in Brooklyn, they were in perfect shape for harvesting yesterday. Or rather, they would have been, except that once again, our radish crop has been ravaged by some varmint. Out of about a dozen radishes, all but one suffered substantial chew damage. We cut the clean bits out and had those in salad, but we really only got about three radishes worth.
However, whatever it was that ate the radishes was picky enough to leave the radish greens totally untouched, so we were able to put those into a frittata with a bit of feta. It was cooked in a cast iron skillet, first on the stovetop and then under the broiler for a couple of minutes. Topped with some chopped avocado, it made a nice, light dinner with some bread and salad.