(Plus reddish salad greens with roasted mushroom & sharp cheddar)
When we sat down to eat yesterday, Isaac had a little fit. He didn’t want to eat his chard and olive tart (I’ll tell you about it later!). David, who has heretofore never been a big fan or radishes, told him that he was scared to try delicious radish relish, but he’d done it anyway, and he’d found it … DELICIOUS!!
While I’m at it, I’ll also briefly mention a salad we ate last night, because it was easy, and also delicious. We’d gotten some lovely, thin, flavorful reddish lettuces from the farm. They looked like they might be bitter, but they were actually quite sweet. I put a giant mound of them in a bowl, tossed it lightly with balsamic and olive oil, salt and pepper. Then I grated a fair amount of sharp cheddar on top. I added some still-warm roasted mushrooms, and they melted the cheese and wilted the lettuce just the tiniest bit. I added a ton more freshly ground pepper. Easy and delicious!!
Here’s a lovely version of Clementown by what appears to be a Calef Brown tribute band called…Clementown!!
1 cup grated radishes (one small bunch)
1 cup grated carrots
1 clove garlic – minced
2 scallions – white parts mostly, chopped quite finely
1/2 inch cube of fresh ginger – minced
1 t mustard seeds
1/4 t (or to taste) red pepper flakes
1 T olive oil
1/4 cup white wine vinegar
1/4 cup sugar
a small handful of fresh basil, chopped
salt and pepper
Warm the olive oil in a large frying pan over medium heat. Add the mustard seeds, garlic and red pepper flakes. Cook till the garlic starts to brown and the mustard seeds pop and sizzle. Add the scallions and ginger. Cook a minute or two. Add the vinegar and sugar, and cook till the mixture is hot and bubbly – add the carrots and radishes. Stir so they’re coated. Cover and cook for a few minutes, till the carrots and radishes are just wilted and translucent (that would be the radishes!) but still bright and full of life. The pan should be fairly dry, not too saucy. Stir in the basil, season with salt and pepper, cook about 1/2 minute more, and then remove from the heat. Cover and let cool.