That said, what are normally first harvests are finally coming in: spinach, radishes and scallions (the asparagus was only a bit late, so we’ve had that for weeks).
The radishes are still sweeter than biting and tender, not woody. Yum! Their greens are pretty and full enough to harvest along with the root.
I cooked them, for extra flavor, under a smoked, bone-in ham steak (guaranteed gluten free by the fabulous local abattoir, Frick’s; their Braunschweiger is lovely). While the ham shows fatty grain, from cooking with it for years, I knew that I wanted more (plus coconut oil is so healthy!).
Where was I?
I’d eaten a bowl of radishes for breakfast (with a banana…I eat what’s around and easy, plus, I had a sore head from too much vodka and red wine). I didn’t really want to just eat them raw. I love them sliced as ‘coins’ on a salad but didn’t want that, either.
Radish Greens, Radishes and Ham (nutrition at bottom)
- 1-2 C radishes and their greens (remember, greens ‘cook up’ a great deal, so it’ll ‘shrink’)
- 1 T coconut oil
- bone-in, smoked ham (or extra-flavorful meat of choice)
- makes 6 servings of ham but only 1-2 of radish/greens — add more if you’re feeding more people. I wanted more ham to eat for breakfast throughout the week
You will NOT need salt as the ham is super-crazy salty. I added a bit of freshly-cracked black pepper but that was all. I quartered (-ish) the radishes to cook quicker and started them on top of the melted coconut oil. Quickly, I topped them with the ham steak. It’s pre-cooked, so all we’re doing here is getting the fat dripping, salt and smoke into the greens. A lot of water comes out of the ham, so don’t worry about them sticking. You’ll probably have left over to drain (Bobby got it!).
While I was cooking, it smelled so good, I took a table knife and scooped out the marrow. NUM! Piggy. When she was all said and done, I offered some to my elderly father, who proceeded to clear half my supper plate.