There are some drawbacks to living right downtown (for example, we would love to have a yard) but other times it’s really great. Whenever our little town hosts a community festival or market they do it in the square across the street from our house. They generally close the road, and little tents and booths pop up overnight. Yesterday was the annual spring herb market. This year our landlords are fixing the overgrown “garden” behind our house. Most of it will be grass, but per my request, they are leaving me a little area where I can do a vegetable garden. We’ve already started planting some things (radishes, peas, lettuces, herbs, and strawberries) in pots on our patio, but I’m excited to have a real garden space of my own. We went to the market right after breakfast yesterday and bought 7 tomato plants, a zucchini plant, a butternut squash starter, cilantro, two kinds of basil, and a couple more strawberry plants. We also bought some jam, a few different locally produced goat cheeses, and a couple of slices of cake. We then spent the afternoon outside on our patio planting and turning a plastic tub into a mini-composter. I’m excited to show Annika where our food comes from and how we can turn waste back into food for our plants.
We also noticed that some of the things we planted a few weeks ago were ready to harvest. Annika has been slowly eating our radishes, but we picked the rest of them yesterday.
and then roasted them with some rosemary (also from our garden.) I’ve never been a big fan of radishes, but roasted they were phenomenal! Roasting them brings out their natural sugars and makes them a little bit sweet. We immediately went to the store and bought three more bunches because we couldn’t wait to eat them again. I was also thinning my peas and before I threw away the little pea sprouts I remembered seeing a recipe online for pea tendrils. I’d never known that you could eat the actual pea plant, but I mixed them in with some of the lettuce we are growing. I could have eaten it without dressing – the pea tendrils were just a little bit sweet and crisp and were wonderful on their own. Is it just me, or does food you grow yourself taste so much better than anything you buy from a store? Brad made fruit smoothies to round out our lunch.
Lest you think we are some kind of culinary snobs all the time, we grabbed some bratwurst from the stand outside our door for dinner and ate it while we went on another walk around the lake. Pea tendrils for lunch and glorified hot dogs for dinner — it all rounds out, right?
Roasted Radishes with Rosemary from Tartelette
1 bunch radishes
1 tablespoons olive oil
1 -2 sprigs rosemary
salt and pepper to taste
Heat the oven to 400F – 425F.
Wash and pat dry the radishes to remove fuzzy hairs and dirt.
Place the radishes in a 8×8-inch roasting pan (or other you prefer), drizzle with olive oil, sprinkle with salt and pepper and roast until they start getting golden on the edges. About 20-25 minutes. Enjoy warm or room temperature.