Subj : Indian dal with radish
To   : JIM WELLER
From : Ruth Haffly
Date : Tue Aug 16 2022 11:28:42

Hi Jim,

-=> Quoting Carol Shenkenberger to Jim Weller <=-

 CS> Dal lentil with radish ...  fit the bill and my garden too!

 CS> baby radish leaves (tops of a bunch at store)
 CS> The radish is free from my garden

 JW> I find the store radish greens are not nearly as nice as really
 JW> young garden fresh ones. By the time they come to market the bulbs
 JW> are large and woody and the tops coarse and bitter. The leaves are
 JW> OK cooked but not raw in salads.

 JW> For some reason Roslind's radishes didn't form bulbs this year but
 JW> had really rich greens and then the plants bolted and flowered.
 JW> Right now we are picking the smallest top leaves and the flowers to
 JW> use as a salad herb, using the larger bottom leaves stewed in soup
 JW> and discarding the thick, tough stems and thin roots.

 JW> I've read that in India the seed pods from mature plants are used as
 JW> a spice but I have never tasted them myself. They're not sold in
 JW> local stores and our summers are too short to grow our own outdoors.

 JW> And radish sprouts are a thing too.

Steve has also made pesto from radishes we've bought at the farmer's
market. It has a bit of the "bite" of the radish in it.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


.... The first rule of intelligent tinkering:  Save all the parts!

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)

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