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
- 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.
- 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.
- To serve, place toast on a plate, generously cover with radish, and top with poached egg. Fresh radishes, with a side of comfort food.