The first vegetable harvested from the garden is something so special.
We plan all through the frigid winter,
eagerly plant as soon as we can get our fingers in the frozen dirt and we WAIT…….. and wait… We go and check, dig up a seed to see if its even still there, Yep, and we wait some more!
The anticipation kills me every year!
But two days ago, I did it. I pulled a tiny little radish. Ok it was small - like a marble - but I admired it, wiped the black soil off with my hands as best I could and bit into it right there standing in the garden. It was heaven. Like it is every year.
And you know what? I’m not even a huge fan of radishes! Yes I will eat them raw with some salt or off a vegetable platter but they make me burpey.
So to honour the harbringer of gardening harvest, this year I vowed to find new ways to prepare this amazing little vegetable so that I can enjoy it at mealtime as much as I do taking that first dirty bite in the garden!
A couple of days ago, I roasted radishes along with some potatoes and carrots and they were delicious!
They developed a wonderful nutty flavour and creamy texture that was a pleasent surprise.
Make a Pesto with the gorgeous radish tops blending them with some olive oil, parsley, garlic, plain yogurt, salt and pepper.
What a great little spread to add to your BBQed steak or sandwiches!
This, I think will be my favourite! A warm, cheesy dip made with radish tops and roots!
Radish Green Dip
PREP 15 MIN TOTAL 25 MIN SERVES 4
*If you don’t have enough radish greens, top up with spinach.
Ingredients
1 tbsp butter
1/2 cup finely chopped radishes
1/2 cup finely chopped red onion
1 garlic clove, minced
1 1/4 cups coarsely chopped radish greens
125 g cream cheese, cubed and softened
3/4 cup finely grated parmesan cheese, divided
1/4 cup sour cream
1/2 tsp pepper
Instructions
Position rack in centre of oven, then preheat to 400F.
Melt butter in a medium frying pan over medium. Add radishes, onion and garlic. Cook until softened, 4 to 6 min. Add radish greens, stirring until wilted, 2 to 3 min. Transfer to a medium bowl.
Stir in cream cheese, 1/2 cup Parmesan, sour cream and pepper. Scrape into a small (2 1/2-cup) oven-safe baking dish and sprinkle with remaining 1/4 cup Parmesan.
Bake until dip starts to bubble around sides of dish, 10 to 12 min. Remove and let cool slightly before serving with halved radishes, veggies or crackers.
Make-Ahead Tip: Prep the day before and refrigerate. Reheat in a 400F oven until dip is warm, 16 to 18 min.
This year, lets give the Radish the honour it deserves and elevate it to more than just a platter decoration or salad garnish!
It will be the first vegetable available at our market stand and I plan to grow more to enjoy throughout the season! Find out when you can get our radishes to try HERE