\nIn yesterday’s post<\/a> I begin about radishes and radish greens. What did I do with them?<\/p>\n First, I looked up whether radish greens are edible. Apparently, there are.<\/p>\n 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.<\/p>\n 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.<\/p>\n 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.<\/p>\n 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.<\/p>\n If they have bunches of radish for 99 cents next time I’m at the grocery store, I’ll buy some more.<\/p>\n Source:<\/p>\n tastykitchen.com<\/a><\/p>\n fromachefskitchen.com<\/a><\/p>\nJack of Oracle Tutoring by Jack and Diane,<\/a> Campbell River, BC.\n","protected":false},"excerpt":{"rendered":" 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, …<\/p>\n