Plant a radish...

Plant a radish.
Get a radish.
Never any doubt.
That's why I love vegetables;
You know what you're about!  The Fantastiks

I think that is one of the reasons I love vegetable gardens, especially when the harvesting begins.  You just know what you're about!
Starting with radishes...they're kind of harbingers of things to come.  These little beauties came out today and there are still lots more in the ground (makes me happy!).  But the importance of today's post is to suggest...no, implore you to hold onto the greens after you have plucked off the radishes.  I know, I know, when you buy them at the grocery, who knows how long they've been sitting there so I'll give you a pass on those BUT if they come out of your garden and they are fresh and beautiful like these....

Yes...those are radish greens, believe it or not.  That is what they are supposed to look like.  So swish them in a cold water bath, dry and wrap them in paper towels.  Then put them in the hydrator and use them for salads or as a sauteed side...very similar in use to beet greens.  Radish greens are quite tender and not at all bitter.  I think they have more of a grassy taste when they're raw so they do make a nice salad.  I would combine them some other baby greens, fresh strawberries and an Asian vinaigrette, maybe with sesame oil then you could also add in some sesame seeds.  Now, I know you're dying for a recipe...right? This is so simple, it'll make you cry. And, so delicious, it'll make you cry for more.   I also have been known to make this recipe with baby beets and beet greens so feel free to improvise.  If you're feeling adventurous slice some radishes and toss them in too!

Sauteed Radish Greens with Pasta

Serves 4

One large bunch of radish greens

Extra virgin olive oil

1 -2  slices applewood smoked bacon

½ medium onion, sliced

1 lb penne or other short pasta

4 oz. goat cheese

Kosher salt and black pepper

Wash radish greens well and shake to dry.  Remove any tough ribs and cut crosswise across large leaves but leave small leaves intact.  Cut bacon into lardons and fry in a large sauté pan until fat is rendered then add sliced onion and sweat onions until tender and translucent.  Add radish greens and sauté until tender.

Boil a large pot of water with salt and cook penne until al dente.  Drain but reserve pasta water.

Add penne to the sauté pan with the radish greens and toss to combine. Crumble goat cheese over the top and combine until cheese is melted.  If needed, add a ladle of pasta water to bring the ingredients together and thicken the sauce.  Salt and pepper to taste.

* This was one of my favorite posts from last year and I thought since my radish crop was so sad this year that I would reminisce.  Plus, I had to add a picture of the finished dish.  I do saute some sliced radishes and add them before serving.  The recipe appears in my cookbook.*

As always...

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I LOVE my garden!

It's been sooo many years since I have been able to have a vegetable garden.  But I bought a house last Spring and moved in on Memorial Day weekend.  Really too late to start a garden and luckily, I didn't since last summer was one of the hottest on record and everyone's gardens burnt up.  It was such a sad sight to see.  This year, though, promises a wonderful growing season.  You can tell how excited people are to put vegetables in to make up for last year's dismal showing.  I, for one, am especially happy!  My first garden in years!  I eagerly bought tomatoes, peppers, cucumbers, butternut squash, and herb plants.I bought seeds for beets, Italian parsley, arugula, radishes and carrots.  I was intent that I would do raised beds and put down weed control fabric underneath so that I wouldn't have to battle the Bermuda grass (because it will win!) but only the airborne weeds.  So as the story unfolds...I found the coolest raised bed kits at Sam's.  They looked great but then when we got them out of the box...we found that they were like Lincoln Logs so just fit together with fasteners...no nails, screws, hammering, etc.  It was amazing.  We did have to put in A LOT of soil but all told...my sweet boyfriend (couldn't have done it without him) and I spent no more than 2 and a half hours from start to finish.  And, that was with two stops when it was pouring rain.  Frankly, I couldn't have picked a better weekend to plant.  Since then, temperatures have been cool and it has been rainy.  My little garden is super happy and my cooking class students and catering clients will soon be reaping the benefits of our labors! 
Yes, that is basil that you see in those containers...best to grow it and other herbs in pots...you can also see rosemary, oregano and sage coming up. 
Here's a recipe for pesto to keep you interested. 
Fresh Basil Pesto
Makes about 2 cups

3 large garlic cloves
½ cup nuts (pecans, walnuts or pinenuts)
2/3 cup Parmigiano Reggiano, finely grated
3 cups loosely packed fresh basil leaves
2/3 cup olive oil
Kosher salt and black pepper to taste

In the bowl of a food processor, add all ingredients except the Parm and olive oil and process until finely chopped. With motor running, add oil, blending until incorporated.

Pour mixture into a bowl and blend in grated Parm until well combined.
Pesto can be frozen in ice cube trays for use at a late time, like winter.
Also...mess with the ingredients to find your favorite combinations. 

And, of course, I will keep you posted on the garden's progress...it does photograph well, don't you think?