Monday, December 03, 2018
I was away with a relative following their surgery and found these big radishes when I got to harvesting the other day. Part of the root broke when I harvested it so I could tell they were still nice and crisp. What to do? Roast! See my use of them in one of my "Made Over" soups using fried chicken, below.
I also have a white and it is coloring very nicely. The white is harder to capture with the camera, but it is showy in the garden.
One of the delights for me, as I love the holidays and growing citrus, is the citrus trees "decorating" the garden with ripening fruit.
One of our Navel oranges is coming along nicely.
I took several of these photos, including the bottom Red Poinsettia, after our rain the other day.
Although I love to eat the skin of radishes, in the case of those big ones, it was too knarly to enjoy. So I peeled most of the skin off, diced them, tossed them with a tiny bit of mixed and melted uncured bacon fat, avocado oil and butter, seasoned with salt and some of my dried dill and roasted at 400 degrees (stirring half way through) for about 40 minutes. Nice, sweet, slightly spicy crunch.
Next - soup.
Made Over Fried Chicken Soup
Made over is an old fashioned term and I like to use it - it means using left overs and I was in the mood for soup yesterday, so far one of the coolest days this season.
I had homemade broth, some left over fried chicken (including breading), fresh harvested salad greens from the garden, broken linguine pasta and the roasted radishes.
Bring the broth to boil, cook the pasta, add the chicken to heat through, shred the greens and divide into soup bowls, ladle in the soup and top with the roasted radishes. So many flavors and textures in this warming and satisfying soup. Give it a try!
I hope you have a lovely week in the garden and kitchen with your bounty!
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-- Catherine, The Herb Lady
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