This is my first attempt at planting French Breakfast Radishes. Actually, I gave the seeds to my boyfriend’s father, Paul, since I’m new to Alaskan gardening and Paul is a seasoned gardener. This year he’s planted collard greens, peas, strawberries, raspberries, onions, lettuces, radicchio and more. Knowing my love of radishes, a friend from California had sent me the seeds for this oblong French Breakfast Radish.
I’m impatient when it comes to harvesting–I want to taste everything as soon as possible. Radishes mature quickly and since the radishes needed thinning, I was able to pick a few of the first radishes and, most importantly, get there before the moose.
I love radishes whole, with a bit of butter and dipped in fleur de sel. Or, sliced and layered on buttered baguette. They’re also delicious roasted in the oven for about 25 minutes and then drizzled with a bit of good balsamico or braised in brown butter.
During my last visit to Alabama with friends, we made this simple platter of radishes, butter, spring onions, pea shoots and eggs. These are 6 minute eggs that yield a luscious soft yolk, perfect for spreading on toasted bread. The carrots: I simply steamed them and drizzled with Pasolivo tangerine oil and a squeeze of fresh orange juice.
How do you like your radishes? And what will you be harvesting first from your garden?
I was looking for inspiration in the kitchen and came across some photos I took last summer while visiting the American Masala Farm in upstate New York. There’s nothing like harvesting fresh vegetables and fruit from the garden. What to do with all this goodness? Aside from sitting in the garden and eating vegetables out of hand, sun-warmed and raw (which is always a pleasure), I love to lightly steam cauliflower and broccoli and snap beans and serve with a quick anchoiade, which is basically just a few tablespoons of olive oil, 2 to 3 crushed anchovies, some fresh garlic cloves, crushed and a dash of lemon juice or white wine vinegar. Melt it all together in a small pot over medium heat and add some fresh parsley or capers. Serve with lots of bread and fresh garden vegetables. It’s also delicious tossed into pasta with some fresh tomatoes.