Today was a big day as we finished up our Fall planting (except for the garlic). All of the crops for the remainder of the season are in the ground, and so are the many cover crops we plant. Such days are milestones to us, as we can tick “planting” off our current to-do list.
Enjoying the fruits of the harvest is next on the list, with a kitchen counter full of potatoes, greens, radishes, onions, and many other goodies. We begin craving the late season harvest this time of year, with many of the vegetables harkening back to Spring. But thereally nice thing about this time of year is that there are also tomatoes, peppers and sweet potatoes around.
If you did not link to the Mark Bittman recipe I talked about last week I suggest you do now, as it could become a favorite for many I know. We have it on a regular basis, especially when there is broccoli raab around. A simple dish that starts with toasting bread crumbs in a pan, before sautéing some greens and garlic, and ends by adding some pasta and cheese and tossing it all in the pan.
Tomato Radish Pesto Sandwich
We often fix a quick sandwich at lunch, full of whatever is at hand. We especially like the crunchiness of a good radish and a homemade spread.
For the spread we took some leftover pesto and mixed it with a little mayonnaise. Fresh sliced tomatoes, radishes, and a few leaves of arugula filled in the middle of some good bread, and we were ready to picnic.
Arugula Radish Salad
The arugula we are harvesting right now is as good a quality as we can get. It is growing big and green right now, with not too much spiciness. If you find it a little strong, be sure to dress it well, as tart flavors like vinegar mellow out it’s bite.
To make a nice fresh salad simply clean and chop some arugula and put in a bowl. Add a generous amount of grated radish, add some creamy garlic dressing (or dressing of your choice), toss, and serve topped with pumpkin seeds or nuts.