Monday, July 25, 2011
Black Spanish Radish
Since I hadn't requested the seeds and my gardening plate was pretty full they were put into my 'maybe later' bag, which I store in my refrigerator crisper. Every year I would start seed shopping in late January and buy/acquire my new seeds, make my lists of what I wanted to grow, write up my germination plans and start sowing in March or April. Many packets of seeds kept getting bumped to the 'maybe later' bag and as luck would have it this year ended up being the 'use up the maybe later bag' year.
Last night we made a Black Spanish Radish Slaw/Salad using some other vegetables from our garden, our neighbor's garden, and what else we had on hand. Amounts are somewhat fly-by-the-seat-of-your-pantsish as we usually wing it on our recipes. We also believe in seasoning to taste so we highly recommend adding herbs or seasoning to make this to YOUR taste.
2 medium black Spanish radishes -peeled and shredded
1 large cucumber -peeled, de-seeded and cubed
1/2 c carrot rounds -thinly sliced (I used a mandoline)
1/2 c red bell pepper -julienned
2 scallion/green onions -thinly sliced
1 c sour cream -a little more or less is fine
1 Tbsp apple cider vinegar
1-2 Tbsp Dijon mustard
salt and pepper to taste
other spices/herbs as to taste
Combine all and chill. Served here as lunch with a few fresh green pea pods and a sprinkling of black salt. Also good layered open-face on dense brown German bread with hard-boiled egg slices and some Havarti cheese.