Southern Spirit Hunters
Gardening => Vegetables and Fruit => Topic started by: duh on Apr 17, 2017, 10:28:44 AM
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So far about half of my organic, modified blue lake green beans have come up. I'll give the other half about another week to make it. The rain has been doing a great job of keeping them moist in the tire planters.
What do you have in our garden so far.
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Gosh that's great. All I've got out there so far is green peas. I might wait a week to put out blue lakes.
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I'm thinking about radishes if i can come up with a radish puree. I can't bite into a radish without any teeth but I used to like them. I have chives too although they are more of an herb.
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What about a radish soup? I found this online. Says it takes about 30 minutes to prepare then 30 minutes to cook.
From: EatingWell Magazine, March/April 2014
In this creamy radish soup recipe, radishes are sautéed and pureed with potato, creating a velvety, healthy soup. Cooking radishes also tones down any bitterness, while leaving plenty of sweet, earthy flavors to enjoy. Using smaller radishes will give the soup a pretty pink hue, while larger radishes result in an almost white soup.
By: EatingWell Test Kitchen
Nutrition profile
Bone Health
Gluten-Free
High Calcium
High Fiber
Low Added Sugars
Vegetarian
Ingredients
4 servings
2 tablespoons extra-virgin olive oil
2 cups sliced radishes (from 2 bunches), divided
½ cup chopped onion
1 medium Yukon Gold potato (about 8 ounces), peeled and cut into 1-inch cubes
2 cups low-fat milk
½ teaspoon salt
¼- ½ teaspoon white or black pepper
¼ cup reduced-fat sour cream
1 tablespoon chopped fresh radish greens or parsley
Preparation
Heat oil in a large saucepan over medium-high heat. Add 1¾ cups radishes and onion and cook, stirring frequently, until the onions are beginning to brown and the radishes are translucent, about 5 minutes. Add potato, milk, salt and pepper to taste. Bring to a boil, stirring occasionally. Reduce heat to a simmer, cover and cook, stirring occasionally, until the potato is tender, about 5 minutes more. Working in batches, puree the mixture in a blender (or in the pan with an immersion blender) until smooth. (Use caution when pureeing hot liquids.) Slice the remaining ¼ cup radishes into matchsticks. Serve each portion of soup topped with 1 tablespoon sour cream, some radish matchsticks and a sprinkling of radish greens (or parsley).
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One reviewer said she pulled a bunch of radishes from her garden, chopped and sautéed with a chopped onion, added 2 cups milks, cooked until soft and smooth, added matchstick garnish and parsley - totally left out sour cream and said she didn't miss it at all. Said she got 4 nice sized servings.
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These sound good, Sheri.
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Yes they do sound very good. I'll be adding these to my recipes to try. And I'm going to buy some seeds for radishes. I love potatoes to begin with so this will be great.
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Gosh it’s been a year since we posted here.
I’ve got radishes coming up again. Maybe I’ll try this recipe.
Today I fixed the raised bed for potatoes that I’ll put out Saturday.