Accidentally bought a duplicate bunch of radishes yesterday at the farmers’ market (where NOBODY took the greens!) and had to figure out something to do with them so they didn’t go to waste. We considered some radish slaw, but we were having tacos and I thought it might be nice to make those pickled radishes and carrots that you get at Mexican restaurants. In that endeavor, we did not succeed. However, we ended up with some other kind of pickled radishes that are now my hands-down favorite radish preparation.
Basically, I took about a cup of vinegar (half white and half rice) and a cup of water, two tablespoons of sugar, two tablespoons of salt, a few sliced cloves of garlic, and some whole peppercorns, brought it all to a boil in a saucepan, and poured it over a ball jar full of sliced radishes. After half an hour in the fridge, you’ve got tasty pickled radishes. Wait until the next day, and some of that acidic bite has gone away, but you still have that buttery radish flavor, plus the briny pickle goodness. These will be featured in my mouth, all summer long.
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.
Nice and simple – made from string beans from my mom’s garden, radishes and parsley bought from the farmers market, a little bit of grapeseed oil, crushed red pepper, a bit of ricotta salata, salt and minced garlic.