Well the radishes in the garden are pretty much done. OMG, did we grow too many of those things. Fred suggested that we not grow them next year, and I had to agree. Although the peppery bite is tasty, there is a limit to how many radishes two people can consume.
Eating them raw with butter and salt didn't turn to be as exciting as we had hoped, so we turned to braising them. A farmer at the Millerton Farmer's Market suggested this, so I found the recipe at thekitchen.com. A combination of shallots and balsamic vinegar make this really delicious. The vinegar cooks down to a syrupy consistency while the shallots caramelize, and the radishes lose some of their strong, peppery flavor. This is definitely a grown up dish. Not really the flavors that most kids would like.
Now that the radishes are done we've moved on to the other spring vegetable that we are harvesting in the middle of summer: peas. I plan to pick a bunch this weekend and make a simple pasta of peas with mint and some sort of cheese. Feta? Goat? Not sure yet.
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