Lately I’ve been cooking with my hair on fire. At least that’s what it feels like between work, baby, hubby and week-long trip to the West coast. Also, I signed us up for a CSA with favorite farmer Tom at Signal Mountain Farms. All organic, and gorgeous produce. I mean, just check out these radishes!
Oh my, I just said “check out these radishes.” Sorry.
First box came right before the trip. Perfect timing. This is what it looked like.
As the Nasonex bee says, “Beee-utiful.” We gifted most of it and I also made and froze a stir fry to try to keep some of it. Does stir fry freeze well? I don’t know! We’ll see!
I’ve got some fairly strange produce in my fridge right now…pak choi, aforementioned radishes, beets, fennel. You name, I’ve probably got it. And I’ve got three varieties of kale in there people. Three!!!! I love kale but come on Tom.
I split a full share with a friend and I’ve still got so much produce I can barely reach the milk. And it’s almost allllll green right now. But I’ve invested way too much money to let anything go to waste. The last thing I want is for Turbo to utter those three little words: Told. You. So.
So I’ve got my work cut out for me, and I’ve been too frantic to even really research some good recipes. So I’m flying by the seat of my pants mostly, and so far it’s been about 50/50 between good and bad creations. But one dandy little recipe was this radish salad. I didn’t even think I like this veggie but when slathered with lime and cilantro it’s delish. Wait, don’t I slather everything with lime and cilantro?
Oh yeah. That’s why I liked it.
Even so, this recipe is not my own doing. You can thank the fine folks at Fine Cooking Magazine for this one, which I recently discovered and love with all my heart.
Here you go, and happy cooking!
Radish Salad (adapted from Fine Cooking)
Serves 2
- 3-4 medium-sized radishes
- 2-3 pickled jalapeno rounds (from a jar), optional
- 1/2 fresh lime
- Small bunch of cilantro
- Pinch of sugar
- Pinch of salt
