The cooked radishes were a success. Before cooking, these were pretty spicy and a bit fibrous and cooking really mellowed the heat and soften the flesh. It helps that the dish also had a wine, mustard, and tarragon sauce.
The other tricky bit had been the garbanzos. I had hoped to roast them, but on the day we wanted to have them we were running late, so we just boiled them in shell, popped them out (which was a huge pain in the butt since each pod contains just one to two beans), and tossed them with salt. I do still want to try roasted ones, but we can use a can for that.
I ended up triggering some bad settings on the camera this week, so the pictures are pretty low quality. I'd save live and learn, but it's hardly the first time I've done that.
 Savanah Green Beans These six little fellas are yellow gypsy peppers. Even though we just did our grilled pepper salad, we will probably repeat that. We'll also toss some on a pizza this weekend. We have a great recipe for camponata that we'll make with this sicilian bicolor eggplant. A huge bunch of fidenza basil will get used mostly for pesto (which we'll freeze) but also allows us to make Chicken with Peaches and Basil. Yum. How surprising to see more broccoli. |
 Baby vidalia onions These cool breeze cucumbers will get used for science pickles this weekend. It's hard for me to name this melon. It's milder than cantaloupe, but more strongly flavored than honeydew, with green flesh that turns orange near the seeds. Oddness. Regardless, we are just cutting it up and eating it as-is. We don't yet have a plan for these seckel pears, but I suspect that a dessert is in their future. Red thumb fingerling potatoes These tokyo green onions got eaten on tacos. How international of us. |
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