Hello, my pretties!
These arrived, today, at long, long last (nearly a month, and there's another pack that I ordered at the same time that wasn't included, so gods know what's going on with that).
So, French Breakfast radishes are the best radishes of all. Not only are they beautiful, as this exquisite watercolour by the inestimable Kelsey Nolette can confirm, but delicious.
They are probably at their best eaten fresh with some really good butter and flaky sea salt, but they roast pretty well, too.
The reason I'm growing anything at all, here in the wilds of Tooting, though, is this right here:
Pea-and-Radish Salad
1 C / 225 g shelled peas
12 pea shoots, leaves pulled off and reserved (optional)
12 small radishes, trimmed and sliced thin
1 small head soft lettuce (such as Bibb or Boston), trimmed and washed, leaves pulled into small pieces
Dressing
1 Tbsp lemon juice
Coarse or kosher salt
Freshly ground black pepper
3 Tbsp best-quality olive oil
You do not need to blanch the peas unless they're old and starting to get chalky. Combine the veg in a large bowl. In a small bowl, whisk the lemon juice, salt, and pepper. Add the olive oil slowly, whisking constantly to emulsify the dressing. Pour over the salad, and toss. Shove into your gob without sharing, but use a fork because you're not a filthy animal.
(Adapted from The Cook and The Gardener, by Amanda Hesser, which you should just go buy right now, if I haven't already made you do that or given you a copy. It's worth every penny.)
Come to mama, you delicious, crunchy babies!
So, French Breakfast radishes are the best radishes of all. Not only are they beautiful, as this exquisite watercolour by the inestimable Kelsey Nolette can confirm, but delicious.
Beautiful radish, terrible photo.
They are probably at their best eaten fresh with some really good butter and flaky sea salt, but they roast pretty well, too.
The reason I'm growing anything at all, here in the wilds of Tooting, though, is this right here:
Pea-and-Radish Salad
1 C / 225 g shelled peas
12 pea shoots, leaves pulled off and reserved (optional)
12 small radishes, trimmed and sliced thin
1 small head soft lettuce (such as Bibb or Boston), trimmed and washed, leaves pulled into small pieces
Dressing
1 Tbsp lemon juice
Coarse or kosher salt
Freshly ground black pepper
3 Tbsp best-quality olive oil
You do not need to blanch the peas unless they're old and starting to get chalky. Combine the veg in a large bowl. In a small bowl, whisk the lemon juice, salt, and pepper. Add the olive oil slowly, whisking constantly to emulsify the dressing. Pour over the salad, and toss. Shove into your gob without sharing, but use a fork because you're not a filthy animal.
(Adapted from The Cook and The Gardener, by Amanda Hesser, which you should just go buy right now, if I haven't already made you do that or given you a copy. It's worth every penny.)
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