April 18, 2013

French Breakfast Radishes



It's been a trying two weeks. Abundant grief, anxiety, sad bewilderment.
We go to our gardens for comfort, for solace.  


In an attempt to find control in a world that so often mocks this instinct,

I set out to prune and pamper the potager...

and plant some tiny kernels

of optimism.


I plant some French Breakfast Radishes (here)


Creamy, pink roots of sweet spring distraction. To be harvested before the heat
turns them bitter. While still young and fresh and delicate.

A happy image to hold while clipping and planting.


They will grow in what I think of as Q4, the fourth quadrant,

and usually the last to be planted for the season.  Where the white basket sits in expectation of germination and harvest.







I look forward and think of this recipe from the site

Buttered Radishes with a Poached Egg




Serves: 2

  • A couple handfuls of French Breakfast Radishes
  • 1 tablespoon organic butter
  • 5-6 green onions, sliced
  • 1 teaspoon fresh thyme (rosemary also works well.)
  • pinch of salt
  • 2 pieces of bread, toasted
  • 2 eggs
Instructions
  1. In a skillet, heat butter over medium low heat. Add in green onions and let cook until beginning to soften, 2-3 minutes. Slice radishes in half and add to butter. Also add in thyme and salt. Cover and let cook until radishes are tender, 5-6 minutes. Taste and adjust seasoning.
  2. While radishes cook, poach eggs. I find I have best luck with this technique. If you don’t like runny eggs, this would also be great with scrambled or hardboiled.
  3. To serve, place toast on a plate, generously cover with radish, and top with poached egg.     Fresh radishes, with a side of comfort food.





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