Did I mention we grew a lot of radishes this summer in our Zombie Garden? Because we grew A LOT of radishes.
Vegetable Gardening for Dummies said that since radishes grow really fast, you can just scatter them on top of your garden after you plant everything else. The radishes will be ready for harvest before the rest of the veggies grow enough to crowd them. So I did just that. Scattered a bunch of seeds over all my pots.
A whole handful of seeds.
All at once.
See where we might have gone wrong?
A month later, radishes were everywhere. And, you know what I learned? Chris doesn’t particularly like radishes (you learn new things every day in a marriage.) Unfortunately, I’m a horrible wife and fed them to him for dinner anyway and he was a champ and did his best to eat them. I tried a bunch of different preparations to see if I could find something that Chris might actually enjoy. We tried them raw, sauteed, and in salads but in the end there were two winners:
1. Glazed Radishes (click for the recipe)
2. Radish-top Soup (recipe below)
The fact that the glazed radishes were delicious was unsurprising because, let’s be honest, the recipe calls for “a slab of butter.” The glazing process turns the radishes into juicy little pink balls of sweet-n-salty goodness that I’m now convinced will convert any radish-hater.
The radish-top soup, however, was the star.
The recipe came about after I made the glazed radishes. It only called for the bottom root parts which left the leafy greens, majority of the plant, to go to waste. I was distressed because I worked hard to grow those stinkin’ radishes! I didn’t want to throw them out after all that watering and weeding! Plus, since this is an apocalypse garden, I wanted to be all homesteady and use the entire plant. Most recipes I found online said to toss the tops in salads, but when I tried that they were spiney and made my tongue itch.
In my searches though, I stumbled across the idea to make Radish-Top Soup so I gave that a shot. It was super simple to make and it tasted like split-pea soup, which Chris loves. SUCCESS! It also made a lot more meals than just the radish bottoms did. We still have some of it frozen in the freezer. Which makes it a pretty good apocalypse dinner, me thinks.
- 1 large bunch of radish tops
- 4 medium potatoes, chopped with skin on
- 2 tablespoons bacon fat (or butter or olive oil, but bacon is better :) )
- ½ onion, chopped (or ¼ cup dried onion flakes)
- 2 cloves garlic, chopped
- 4 cups chicken broth, heated to almost boiling
- salt and pepper to taste
- cajun seasoning to taste
- Melt bacon fat in a medium pot. Add raish leaves and saute for 3-4 minutes until wilted. Add potatoes and continue to saute for 3-4 minutes longer.
- Add onions and garlic and saute for another 3 minutes.
- Add hot chicken broth. Bring to a boil, then reduce to a simmer for 25-30 minutes.
- When potatoes are soft, puree the soup with an immersion blender (or normal blender, just be careful!) until well-blended and creamy.
- Add salt, pepper and cajun seasoing to taste.
- If you cooked bacon to get the bacon fat, sprinkle soup with chopped bacon bits and a dollop of sour cream!
I think despite the initial “HOLY RADISHES BATMAN!!” panic, we will definitely be planting radishes again next year!