I have radishes!!!!! I grew them from seed!!!! REAL RADISHES!!!! 🙂 They even tasted good. I am soooooo impatient and that made me do a very dumb thing. The first radishes I tried to grow I had in the same container as the cilantro. I knew the minute I finished seeding that it had been a mistake. Radishes need sun and my experience with cilantro is that it wants very little sun. My radishes had been growing for WEEKS. I figured there MUST be a radish down there somewhere. I pulled one up.
It was the saddest excuse for a radish you’ve ever seen. Yes, there was something radish-red at the end of the leaves, but it was as skinny as a root. It was maybe a half an inch long and probably not even 1/4 of an inch in diameter. In disappointment and despair I pulled the 5 of them up and tossed them. I could see that the ones growing out there in the sun were doing much better. I think that had I just left those 5 little ones alone for awhile (or killed the cilantro and not the radishes), they’d have grown up. I got another empty container, filled it with soil and seed starter, and planted MORE RADISHES!!
“Plant a radish, get a radish, never any doubt, That’s why I love vegetables, you know what you’re about!”
I was searching all over for the White Balsamic Vinegar that I like – Bellino Italian White Vinegar. I went to Shop Rite, Whole Foods, Wegman’s, Stop & Shop, Trader Joe’s, and even, as a long shot, Walmart. I was prepared to find it online when Shop Rite returned it to the shelves. Yay!!! As is my wont, I did check out the fresh produce in many of those stores – you never know what will look appealing and special. I was in Whole Foods when I saw “Watermelon Radishes“. I LOVE radishes and snack on them all the time. I’ve found the large organic ones are almost sweet as well as tart and crunchy. I’d never heard of a watermelon radish. I did what you would do – pulled out my phone and did a search. 🙂 I bought 4 of them. They are indeed an absolutely gorgeous color inside. The ones I had were a bit firmer and perhaps less flavorful than some of the regular red-and-white radishes, but they were still very tasty. I munched on one as a snack, and tossed the others into a green (and now pink) salad. For your viewing pleasure, and as a suggestion for enjoyment if you encounter them in your store, ladies and gentlemen, I give you the Watermelon Radishes!
Friday was Farmers’ Market day. We’d eaten pretty much everything in the refrigerator. The caterpillars had my herbs. There were no ripe grape tomatoes on my plant. I definitely needed someone else’s produce if we were to have salads and snacks. It was glorious weather again, no hurricane near us yet. So I grabbed 2 bags and headed up to the market.
I almost thought that it was going to be that rarity – a day when I saw no one I knew. I’d already picked up a few things when I realized I was staring at my next door neighbors. 🙂 We stood about chatting, as one does at the market. Larry took photos of us. This is apparently his “new thing” – documenting his life. Hah! He’s only half-way there. He needs to add commentary!
As we chatted my good friends Matt and Janice came up. Their block was having their annual block party that weekend (yes, we went – it was great). Matt was walking about with a big huge watermelon and Janice had a sack full of eggplant for parmigiana. We’d probably have talked a lot longer, the market is so conducive for chatting, but Janice had an appointment she had to attend.
I had finished picking my cukes, radishes and tomatoes when I heard someone calling my name. It was Bruce, who does occasional fix-it-up work for me. I hadn’t seen him in ages, it seems. I guess having a new kitchen cuts back on repairs. 🙂 We agreed we’d meet up at the block party.
We had plans to go out to dinner with friends that night, so I didn’t need to do any food preparation once I got home. I decided to make a still life portrait of my purchases. The only thing not immediately recognizable are the pickles. Dr. Pickle is always at the farmers’ market. Thank goodness. Nothing like a good half sour pickle for a snack!
The weather is definitely cooling. It’s still summer, but we hear and sense Fall approaching. I know this because my husband and I are both back in the kitchen cooking. 🙂 He wokked two meals last week and I made another summer salad. Once the humidity dropped last week I felt energized sufficiently to tackle a new recipe. I decided to make the Mediterranean Cracked Wheat Salad. I’ve made tabouli before, usually from a box mix. I’ve also bought it pre-made from the store. I’ve never done anything fancy with it. As I mentioned in my Wheatberry Salad post, I have always shied away from “things” in my food. I also mentioned that I seem to be overcoming that attitude, thank goodness!
This cracked wheat salad is the last of the recipes I saved at the start of the summer, when I was searching for tasty, healthy food that wouldn’t require heating up the kitchen. This recipe called for boiling some water, but that was it for ‘cooking’. The rest was chopping and combining. I wasn’t able to pull anything from my garden for this salad. I’d already snacked on all of the grape tomatoes and I discovered that caterpillars were embedded in my parsley. Given all my support for butterflies, I abandoned my parsley to the caterpillars and used dried parsley. (If I identified the caterpillar correctly, it will be a black swallowtail, which makes sense.)
I had to substitute on the peppers as well, since I did not find pepperoncini peppers at the farmers’ market. I used jalapeno peppers. I’d like to try again with the pepperoncinis because jalapeno is still a bit hot for my taste. My husband, however, loved it. My other change was to ditch the olives. I don’t like olives. I knew I’d just pick them out of the salad, I wouldn’t eat them, and if I didn’t tell my husband that they were missing he’d never know. 🙂 No olives. I loved the taste and look of the julienned radishes. That’s something that would have never occurred to me. See – learning new things. I followed the instructions to only pour some of the dressing on the wheat/vegetable mixture. When I decided it need more dressing, rather than pouring or spooning it on, I used a fork. That way I was getting mostly the ingredients in the dressing and not much of the oil and lemon juice. That kept the mixture from becoming soggy yet it all got some of the dressing. Next time I will probably reduce the olive oil and juice.
This passed our taste test! We are both enjoying it, it’s going fast. It was easy to make, very clear directions which anticipated things such as liquid remaining after the wheat had been absorbing the directed amount. Definitely another keeper for the kitchen files!