Home Cured Salmon, Home Baked Bread, Home Made Yogurt, Garden Spring Onions, Garden Salads (Five Varieties), Garden Radish – Sorry I did nor grow the Capers or the Olives for the Olive OIl. IT DOES NOT GET BETTER THAN THIS!!
Category Archives: Vegetables – All About
Cooked Radish Leaves
FOGLIE DI RAVANELLO
Radish Leaves
A product normally discarded is any time as nutritious and palatable as Spinach, Silverbeet or Chard
20 g Butter
20 ml Extra Virgin Olive Oil
1 Small Onion (Finely Chopped)
2 Cloves of Garlic (Finely Chopped) – Optional
1 Fresh Chilli (Finely chopped) – Optional
Radish Leaves, including stems (Washed and coarsely chopped)
Put Butter, Oil, Onion and Garlic in a pan and fry over low heat until onion is soft and sweet. Ad Chilli and Radish Leaves and cook until leaves are just soft – not too long.
The Broad Beans are growing well this year
FAVA (BROAD BEANS)
Very few vegetables are as versatile as the Fava Bean. Early in the season they can be plucked from their skin and eaten with Pecorino Cheese as they do in Italy. Fresh Fava has a sweet taste and goes well with fresh herbs, lemon juice, leafy greens and mild cheese such as mozzarella. Also good in purees, soups, casseroles, risottos and frittata. Dry Fava makes an excellent winter staple.
Shell all the fresh beans but the very youngest and steam for 5 minutes, and then toss with olives and butter. Enjoy!
Back Yard Farmer 