– April 9, 2012Posted in: Recipes

Friends Drift Inn Recipes

Radishes for Breakfast?

The Appalachian moon was still shining when I went out with a flashlight to harvest fresh mint this morning for my radish salad. Mint, the smell of springtime in the Appalachians, makes me happy even if it is five in the morning.

Today I was a guest at East Kentucky Broadcastings family of stations; doing four appearances before you got to work. We talked about the flavors of spring…ramps, mint, local eggs, sheep cheese, and radishes.

Radishes are one of those vegetables that are underutilized. From the time you throw seeds on the ground until they are ready to harvest….it is under a month. The crisp, clean, peppery taste is something we in Appalachia….in fact we in America seem to only value as a garnish and afterthought.

I love radishes and have chosen several different varieties in this year’s spring garden. Really, I had never thought of them as a breakfast food…..but why not? Served with a handful of mint and as a preface to savories this little radish salad will wake your taste buds right up.

I like radish salad for an interesting side dish when the girls come over for lunch too! OH! What about as a little cold fresh salad on a romantic picnic? Talk about your easy picnic recipe!

Radish salad, it’s not really a recipe….it’s more an idea. Play with the flavors. Expand your palate. Think outside the box. It’s spring for crying out loud…live a little!

Salad Recipes

Fresh Radish Salad

Inspired by a variety of sources including Chef Jeremy Ashby

Salad Recipe, Radish Recipe

Ingredients

1 bunch of fresh radishes (I used 8 Cherry Belles)
Juice of one lemon
2 Tablespoons Orange Juice
¼ teaspoon Sea Salt
¼ cup of fresh mint, cut into tiny fine ribbons

Method

1. Wash and cut radishes paper thin. (A mandolin makes quick work of this)

2. Add lemon, orange juice and salt. If you are feeling creative, you could zest a little citrus peel for added zing.

3. Stir well. Refrigerate until ready to serve. (Not much more than overnight)

4. Add mint just before serving.

If you are doing this for small plates…let’s say a Tablespoon a serving you could easily do two dozen mini servings. If this is to be a featured salad my best guess is 4 to 6 servings.

Friends Drift Inn Recipes, Gardening and Hot Flashes

Ploughboy’s Breakfast Items featured April 9 East KY Broadcasting

Scotch Egg Recipe
Bread and Butter Pickles

What is a Ramp?

3 Radishes for your Spring Garden

About Joyce

Joyce Friend Pinson is a regional farm-to-table columnist for the Appalachian-News Express. She is a local television host. Her column show and blog, Friends Drift Inn, explores food, gardening, and real life farm-to-table stories from the perspective of a baby boomer in Appalachia. Joyce has a background in agriculture, media, and small business. Joyce is an heirloom gardening addict and home canner. She has a penchant for big hats, pointy toed shoes, and bourbon. Along with her husband Charlie, Joyce really does live in a barn where they ballroom dance. And laugh. And cook. And giggle.

Fresh Radish Salad Easy and Quick