I’m experiencing technical difficulties.
The iMac won’t turn on, so Dennis and must share the single MacBook. His work is a priority over my blogging (and general
wasting time browsing).
Hopefully we’ll replace the power cord and all will be restored. And hopefully soon.
Until then, a pictureless recipe.
Roasted Red Radishes with Greens
Red Radishes (with greens still attached, preferably just harvested from your garden)
Oil of your choosing
1) Procure as many radishes as you’d like. Perhaps about 6 per person.
2) Separate the greens (leaves ) from the bulbs and discard (compost!) the long, fibrous taproot. Thoroughly wash the greens and the bulbs.
3) Cut the radish bulbs in half and pile them onto a baking sheet with the greens. Drizzle the oil of your choice over the pile, enough to lightly coat. Sprinkle with salt and pepper. Toss the radishes and greens distribute the salt and pepper evenly and spread in a thin layer.
4) Bake in the oven at 400F, stirring every 3 or 4 minutes, for about 10 minutes, or until the greens are dark and crisp. Remove the greens and continue roasting the radishes until the color has lightened and they’re browned a bit.
Serve hot with radish bulbs and greens in separate dishes. The radish bulbs will be slightly sweet and quite juicy, with their usual spiciness tempered during the roasting process. The greens will be delicate and crispy.