Recipe: Radishes harvested a-plenty. Now how to use them?

During this past weekend Keepsake Collector harvested all of our radishes. Here is a small sample of the harvest. This variety is French Breakfast. Did you grow radishes? How was your harvest? IMG_6488

Now that we have so many, what to do with all these radishes? Radishes are enjoyed in salads of course but did you know that they can be made into their own side dish, used in any slaw or roasted in the oven with olive oil, kosher salt and a splash of lemon juice? For example, look at this surprising recipe for Roasted Radishes and tell me what you think.

If I could eat Latin American food every day, I would be very happy. I just love it! I haven’t always felt this way, but the Midnight Gardener and I have lived in Mexico, Costa Rica and South Florida, and I just fell in love with nearly all foods from these regions. The food served there is so fresh, robust and earthy.

The combination of lime, cilantro, and a little kosher salt is amazing, and surprisingly, when you add radish and a few other ingredients to these flavors, the result is an added kick of delight to the overall taste. Try sliced, raw radish as a garnish for the savory pork and hominy soup called Pozole, to homey Black Bean Soup, or the stew of beef, bacon and and beans known as Carne En Su Jugo. Even more simple, sliced or julienned radishes make a fantastic topping for any taco.

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The radish is a true Latin Food enhancer. Please give it a try! Take it a step further by making this great recipe for a Radish-Cilantro Taco topping:

Ingredients

½ cup fresh cilantro, finely chopped

6 radishes, trimmed, washed and diced

4 green onions, chopped

1 small avocado, diced

1 teaspoon fresh jalapeño, seeds removed, if desired, and finely chopped

1/2 teaspoon cumin

1 tablespoon olive oil

1 half of a lime, juiced.

Kosher salt and freshly ground black pepper, to taste

Preparations

Combine all ingredients and mix. Add lime juice, kosher salt and pepper to taste. Increase the amount of jalapeño if you would like to turn up the spice. Allow the flavors to combine for 30 minutes. Serve with any Latin Foods. Delicious with tacos!

 

The photo “Fish Tacos with Radish Salad and Salsa Verde” by thebittenword.com is licensed under CC BY 2.0

Never Boil Another Egg Again!

Perfect Steamed Eggs

Yes I know eggs don’t grow in gardens but they do come from chickens, that live on farms, where gardens grow. Oh, well I just had to share this recipe because it is still close to Easter right and my enjoyment of hard boiled eggs increased immensely after I received this recipe.

One day I was outside weeding in my front garden beds when my neighbor Jim stopped by to give me the best hard boiled egg recipe ever.  When I read the title I was surprised because it said, “Best Steamed Eggs.” I was intrigued. I tried it and I haven’t boiled an egg since. Steamed eggs turn out tender, with no grey edges around the yoke every time. They are so easy to peel the shells just slide right off. Just follow this simple recipe.

Ingredients

10 eggs, salt & pepper to taste. (That’s it!)

Fill a steamer with around four cups of water and bring the water to a boil. Once the water is boiling place ten eggs inside the steamer, cover with a lid. Next, set a timer for 14 minutes. When the timer finishes immediately pour the hot water out of the bottom of the steamer. Then fill the steamer with cold water enough to cover the eggs. Let the eggs chill in the water for 5 or so minutes. Finally, crack, peel, sprinkle with salt & pepper and eat. Perfect every time. If you want fancy steamed eggs use a sprinkle of crystal salt.

Adapted from a recipe given to me by my nearly 85 year old neighbor Jim. Thanks, Jim!

Italian Tortellini Soup

I am going to start this page by sharing an award winning soup recipe. Italian Tortellini Soup. Award winning you say? Yes that is right, award winning!  The office where I used to work holds an annual soup competition. Employees prepare entries and each office selects their favorite soup, and sends the winning employee to the regional soup cook-off. This recipe was my office’s winning soup and at the region competition it was declared the overall regional winner. Great recipe! My supervisor was so delighted when my recipe won that she and another co-worker plastered my wall with pictures of soup cans. It brightened the office for a couple of weeks.

Where did the recipe come from? We had a neighbor who had Italian family roots, and she shared this soup with my family. We loved it. That was about 10 years ago. I’m glad that I asked her for the recipe. She gave me a copy of her family’s cookbook, The LaFrance Family Cookbook. You’ll love all the healthy garden produce that is the highlight of this recipe.

(I have a little secret–over the years I adapted the recipe to simplify the preparation and to take advantage of the bounty of my summer garden all year long. I now make the recipe with my own homegrown tomato sauce, which makes it extra delicious. I’ll share the adaptation soon, it is not included in the recipe below. What follows is the inspirational recipe that was given to me.)

Italian Tortellini Soup

Ingredients

1 lb. Italian sausage (bulk or remove the casings)

1 cup onion, chopped

2 garlic cloves, minced

2 cups Roma tomatoes, chopped (or 2 cans diced tomatoes)

5 cups beef stock or canned beef broth

1-8 oz. can of tomato sauce

1 large zucchini, diced

2 large carrots, thickly sliced

1 orange or yellow bell pepper, diced

½ cup of 100% grape juice

1 tbsp. dried oregano

1 tbsp. dried basil (or 3 tbsp. fresh)

1 tsp. Italian seasoning

8 – 10 oz. fresh cheese tortellini (results are also good with frozen tortellini)

Freshly grated Parmesan cheese

Directions

Fry the Italian sausage in a heavy Dutch oven over medium heat until cooked through, about 5 minutes. Transfer sausage to a bowl.

Remove all but one tablespoon of sausage drippings from the Dutch oven. Add the onion and the garlic to the Dutch oven and sauté until translucent. Return the sausage to the Dutch oven. Add the stock, tomatoes, tomato sauce, zucchini, carrots, bell pepper, grape juice and the herbs / spices. Simmer on low until vegetables are tender.

Add the tortellini to the soup and cook a few minutes until tender. Add salt and pepper to taste. Serve garnished with a sprinkle of with Parmesan cheese.