Gardening > Vegetables and Fruit

What's in the veggie garden?

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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.

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.

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.

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
High Calcium
High Fiber
Low Added Sugars

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


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).

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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