Hannah Palmer Egan
Radishes are a book-end vegetable, one of the first freshies of spring, and one of the last veggies standing come fall. I love the crunchy little roots served fresh or in salad, and they're fab on the grill
. And don't get me started on the greens, which make a fine pesto base
or spinach substitute.
I planted some in mid-April (remember how it snowed just a few weeks ago?
), and expected to harvest them this week and next. But following several 80-degree days and Sunday's rain, they bolted yesterday afternoon. I saved a few, but mostly I got a sink full of greens, since the plants had converted their bulbous roots into flower stalks in a single day.
This morning, I took a bunch of those greens and cooked them into a fluffy, frothy frittata with fresh herbs, asparagus from 4 Corners Farm
and a handful of cow's milk "feta" from Neighborly Farms
, over in Randolph.
And life was grand...
Radish Greens Frittata
- 1 tablespoon butter
- 1 clove garlic, minced
- 4-5 stalks asparagus, cut to 2-inch pieces
- Greens of 5-10 radishes, loosely chopped
- Juice of 1/3 of a lemon
- 4 eggs
- Crumbled feta cheese
- Fresh parsley, thyme and chives
- Salt and pepper to taste
- Heat a fat pat of butter in a skillet over medium flame. Add garlic and asparagus and sauté, stirring occasionally, for 3-5 minutes.
- Meanwhile, beat eggs, with a generous splash of water and a pinch of salt and pepper, until soft peaks form.
- Add the radish greens to the pan and allow to cook down 3-5 minutes, until some of the liquid boils away.
- Pour eggs over the greens and reduce heat slightly. Top with feta crumbles and fresh herbs, then cover and cook for another 3-5 minutes until the eggs no longer jiggle when you shake the pan. Serve with buttered toast!