All the radishes are now done from my garden! I got probably 5 bunches of radishes, which has more than paid for all my seed packets at this point. Anything else is bonus! The lettuce is going strong…a little too strong. One of my coworkers doesn’t mind that, as she just received a gallon bag of fresh lettuce today!
I’ve gotten two pounds of lettuce so far!
My garden explosion! Lettuce and mesclun greens on the left. That’s yellow squash, winter squash, and zucchini overgrowing in the middle there. Then there’s peppers, beets, lemon cucumbers (a new taste treat!), and tomatoes. There are some onions there too that you can’t see yet.
And a squash blossom! That’s gonna be a zucchini one day!
Anyone who knows me knows that wasting edible food is next to a sin to me. Throwing out something that could be turned into delectable edible deliciousness makes me so sad! So sad, in fact, that I’ve been adding those radish greens to my salad. They’re actually good! They add some nice spice to it. In this recipe, though, they’re curried up, along with their underground counterparts and roasted to perfection. Greens are so nutritious! Radish greens are actually a pretty good source of calcium; 20% of your daily value in just 3 ounces! They are also great sources of vitamins A, C, and K, and contain a good amount of iron, magnesium, folate, and a trace amount of molybdenum. I’m always looking for new ways to eat these nutritional powerhouses!
Look at those curried raw radish greens!
Curry Roasted Radishes
30 Radishes, greens separated
2 Tbsp Olive Oil, divided
2 Tbsp Curry powder, divided
2 tsp Garlic powder, divided
1. Preheat oven to 450 degrees.
2. Toss radishes with 1 Tbsp oil, 2 tsp curry powder, and 1 tsp garlic powder to coat. Bake for 15-20 minutes, until soft.
3. Meanwhile, coat radish greens with remainder of ingredients.
5. Add greens to radishes, and bake an additional 5-10 minutes, until greens are starting to turn crispy.
Happy, healthy eating!