When I only post two or three times a week, Friday comes along so quickly! Ready or not, it’s time for another
Considering that I haven’t even managed to post the recipe I made using purple potatoes from last week, I had to stretch a little for today. Thank goodness I managed something because my last ditch effort was going to be gin. Gin and tonics are really refreshing, aren’t they? This is a new discovery for me.
Gin aside, I persevered and did some digging in the crisper drawer to come up with:
Watermelon radishes!
Our CSA has been growing a variety of radishes for us. We’ve had a lot of French breakfast radishes and D’Avignon radishes, but these watermelon radishes are fun. See?
They’re pretty enough that I even convinced the Veggie-Hating Husband to eat a slice raw. They have a very zesty bite to them at the end and would be a nice topping for salad or an elegant addition to a relish tray. I might shred one into a small slaw later, too. Did I mention how pretty they are?
What was your new food this week?
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I was just sitting here feeling kind of bad that I haven’t tried many new foods lately when I realized that I kind of have! I cooked barley for the first time this week. I’ve only had it in one other recipe – a potato soup my mom made as a kid – and I hated it. This was a big step for me! Unfortunately, the barley-cucumber-yogurt dressing salad I made was kind of bland, plus I realized that it will take a few more barley dishes to get me past my ingrained reaction of “blech! barley!”
Ooh, I always forget about barley. I used it in a veggie soup that my grandma asked me to make that we saw in an issue of Real Simple, and I used it as a breakfast porridge once which wasn’t bad, but I think it was “weirdly not oatmeal” that way.
Inspiring pictures; I am now on the hunt for exotic radishes. Today at the salon they offered water or wine. Opting for water, I was refreshed with my first ever glass of cucumber water. LOVE IT and plan to look for a recipe. Later I had sliced green pattypan squash with bruschetta ( I’d only seen yellow before). The middle of the serving plate was beautifully decorated with whole yellow and green pattypan squash.
Thanks. =) That radish ended up finely diced and tossed with mashed chickpeas, lemon juice, salt, pepper, and olive oil, then stuffed into a bun. Yum!
If the sun stays out for more than a few minutes I may add a slice of cucumber to my water glass later. Great idea!
The watermelon radish is fantastic. Thank you so much for introducing it to me.
I’ve grown strawberry spinach recently, the plant produces edible leave and berries that look more like raspberry, but taste like spinach.
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