Food: radishes and radish greens, part 2

Self-tutoring about food: the tutor mentions how the radishes and radish greens worked out.

In yesterday’s post I begin about radishes and radish greens. What did I do with them?

First, I looked up whether radish greens are edible. Apparently, there are.

The radishes came in a bunch, greens attached, held together with a rubber band, which I first extricated them from. Next, I placed them in a pot of cold water, just to wash them. They sat there for a couple of hours, during which time I looked up ways to prepare them.

When I returned to the radishes, I lay one down on the cutting board and chopped the green off to taste it. I think soaking it in water had tenderized it; anyhow, its flavour was full and delicate – unctuous, you might even say.

My son didn’t like the radish greens the way I did, but I gave him a few anyway. They were so good, we just ate them raw, with no further prep. I would happily have eaten three times as many.

I sliced each radish after removing its green top. Next, I fried the radishes in a pan with some butter and crushed garlic. That was our veggies for that night.

If they have bunches of radish for 99 cents next time I’m at the grocery store, I’ll buy some more.

Source:

tastykitchen.com

fromachefskitchen.com

Jack of Oracle Tutoring by Jack and Diane, Campbell River, BC.

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