We haven’t had much this month as our plants are still growing and not fruiting yet. I have had the pleasure of harvesting some crisp and peppery radishes and, of course, there is always the rhubarb!
However, keeping it seasonal, I have enjoyed the British strawberrries that have now been appearing in the supermarkets! They have pepped up my breakfast in the morning where I added chopped strawberries to a bowl of bran flakes and instead of using milk, I add a plain vanilla yoghurt. Filling and healthy!
So onto the recipes, this month I have been looking for ways to use my radishes as my salad leaves are not yet ready to harvest!
I found this on BBC GoodFood – my go to place for all things recipes! I liked the idea of being able to add radishes to meals I already eat and this recipe was very similar to a Korean Pork recipe I already enjoyed just with added radishes and noodles!
If, like me, you are watching the calories, use low calorie cooking spray instead of the oil – same result!
I love a good potato salad, especially in the summer alongside some lovely BBQ chicken and crunchy corn! The radishes give a lovely peppery taste to the potato salad and I like the idea of using crème fraîche instead of mayonnaise although you can substitute it if crème fraîche is not your thing!
If you really have a glut and no salad to put them in then you can always pickle them and add to a salad later on. I found this recipe whilst searching on google for things to do with Radishes. I have yet to try it but plan to get pickling this weekend when I harvest the rest of my fully grown radishes before they get too woody!
This recipe originally comes from Cookie+Kate.