How does your garden grow?"
I don't know about Mary, but mine grows with Radishes, Radishes and more Radishes. We, like so many Americas (thanks Obama White House!) started a vegetable garden this year. The difference with us is that we have never attempted to grow so much as a tomato plant in a pot, much less an actual vegetable garden. Ours was an ambitious attempt too: Four 5' by 10' plots, containing over a dozen varieties of herbs and vegetables. It's enough to make the Victory Garden look like a window box.
We planted vegetables our kids were most excited about; cucumbers, broccoli, watermelon and corn. We also chose a few for Mommy and Daddy; tomatoes, basil, cabbage and yes, radishes - for my husband. I have never eaten a radish in my life. That is until 3 weeks ago, when the most gorgeous, perfectly round, ripe, red bulbs started to appear. If I've worked this hard to plant it, water it, weed it and nurture it, by God I'm going to eat it! As it turns out, radishes are one of the most foolproof plants to grow. They are quick to sprout and reach full maturity in less than 30 days. This is ideal for impatient children, by the way. But a fresh radish straight from the garden has a light, peppery taste - almost refreshing.
I "Googled" radish recipes and found this wonderful website: http://www.allrecipes.com/. On it, I found a recipe for Radish-top Soup. The tops of radishes are so green and lush, it seemed a shame to let them go to waste - I can be such a Yankee sometimes. I also found a recipe for Radish Dip. Anyone who knows me, knows I am the self-described "Queen of Dips". I love a good dip; hot or cold, but this one really was surprisingly good.
This led me to a fabulous summer meal.
No matter where you live most people like to entertain, especially during the summer months. But when you live on the Cape that seems to happen more often than not, and usually includes out-of-town guests. Problem: What to feed these wonderful people? Solution: A quick, easy (and in this economy) surprisingly affordable meal that is sure to please just about everyone - whether they think they like radishes or not.
Here's the menu (enough for 4 adults) followed by my version of the recipes. Happy cooking, Happy entertaining, Happy eating, and most importantly, Happy Summer!
Appetizer: Radish Dip
Soup: Radish-top Soup
Main course: London-broil Bruschetta with Asparagus
Dessert: Strawberry-Rhubarb pie
Appetizer - Radish Dip
Ingredients:
4 cloves garlic, peeled
6 radishes, quartered
1 (8 ounce) package cream cheese softened, and cut into chunks
2-3 radishes, thinly sliced for garnish (optional)
Instructions:
Place garlic in the container of a food processor, and pulse until finely minced. Add radishes, mince. Add cream cheese chunks, and mix until well blended. Transfer to a serving bowl. Garnish with sliced radishes, and chill until serving. Serve with crisp crackers or small tortilla chips.
Soup - Radish-top Soup
Ingredients:2 tablespoons butter
1 large onion, diced
Instructions:
1. Melt butter in a large saucepan over medium heat. Stir in the onion, and saute until tender. Mix in the potatoes and radish greens, coating them with the butter. Pour in chicken broth. Bring the mixture to a boil. Reduce heat, and simmer 30 minutes.
2. Allow the soup mixture to cool slightly, and transfer to a blender (or use hand blender). Blend until smooth.
3. Return the mixture to the saucepan. Mix in the heavy cream/milk. Soup will have the consistency between pea soup and cream of spinach soup.
Cook and stir until well blended. Serve with radish slices, good crunchy bread and a crisp white wine.
Main Course - London-Broil Bruchetta and Asparagus
Ingredients:
One whole head of garlic
1.5 to 2 lb. London Broil
1 small red onion (or appx. ½ cup), chopped fine
2 medium tomatoes
1 cup crumbled gorgonzola cheese
2-3 thinly sliced radishes
fresh baguette loaf (or other good French bread)
Horseradish
2 lbs. fresh asparagus, steamed or grilled
Instructions:
Prepare garlic for roasting by rubbing off outer paper, keeping cloves intact. Trim appx. ¼ - ½ inch off the top of the head of garlic. Place garlic on a square of aluminum foil. Lightly drizzle olive oil on top of garlic. Wrap foil up around the garlic, sealing lightly. Place in a 350 degree oven for 45 – 60 mins. Marinate London Broil in Ken’s Italian Salad Dressing for one hour (can be done up to 3 hours before, but no less than 30 minutes). When garlic is finished roasting, squeeze each clove into a small bowl; mix thoroughly to make a paste. Drizzle a few drops of olive oil and mix until well combine. Set aside.
Grill London Broil to rare/medium rare doneness. While steak is grilling, chop red onion and tomato. Mix together in a medium size bowl, set aside.
Trim and prepare asparagus. Steam or grill asparagus to just crisp-tender. Slice loaf bread into ½ - ¾ inch thickness. Bread can be served as is, or very lightly toasted. Serve on wooden cutting board. Serve Gorgonzola crumbles, sliced radishes, horseradish, and garlic paste in small individual serving bowls. When steak is done, slice VERY thin on the diagonal to form long, thin strips. Have guests assemble bruschetta as they like. I suggest spreading a thin layer of garlic paste or horseradish on the bread, top with steak, add a spoonful of tomato/onion mixture, then gorgonzola crumbles, finally top with sliced radish. Serve with asparagus. Enjoy!
Dessert - Strawberry-Rhubarb Pie
Either make your own from scratch, or give yourself a break and buy one at the bakery. You've done enough work. Sit back, pour another glass of wine and enjoy your guests!
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