Don't get too excited, this was from about two weeks ago
Everything in that salad up there, except the tomatoes I grew here in my back yard.
Romaine Lettuce, RADISH GREENS, Squash blooms, and raw squash are in that salad.
I love radish roots, but have never grown them, so following the distructions on the packet, I dropped about 3 seeds in each hole I poked for them, and they all seemed to germinate.
Hence, I had a LOT OF FOLIAGE, not that many roots, so I experimented and damned if those Radish Greens weren't great in a salad!
So now, my squash and cucumbers are coming in great!
↑Yesterdays harvest, including some wild blackberries from along the street in front of my house
But I have TOO MANY RADISH GREENS!
So I looked up recipes to see if they could be cooked, and
“Voila!”
I tried them tonight, the recipe called them 'Sautéed' but my larder didn't include summa dat dere stuff, so I "wanged it sutherin style"
↑here are some of the few roots I have so far, but to the right is an ENORMOUS pile of Radish greens washed and chopped up
To begin with, I sliced some squash (cooked with butter, pepper sea salt and bacon fat,... in the south you gotta have bacon fat)
Then, I done up dem greens, sorta like the recipe
So I got this far↑ and my phone rang, and when I came back, I thought "More Cowbell" (bacon fat)
Then adding the greens, they quickly cooked down like all greens will do
Now full disclaimer. I do NOT like cooked spinach, I can only tolerate it raw in salads, and at the above stage they were a whole lot like cooked spinach, but I let them cook some more while I did up the main course.
Y'all know me by now, I go straight to the marked down meat section when I go to the store, and if I find a good deal, I buy it, often freezing for later.
This had sat in my FRIDGE for about a week. Time to cook it.
So according to another recipe I discovered about a year ago, you season both sides of the meat HEAVILY with salt and pepper, in this case Fresh Hand Crushed Black Pepper (I have a mortar and pestle)
It sat soaking in those flavors while I did some other stuff, then...
INto the pan with some fresh picked Rosemary (I gots dat too, and Thyme)
When the meat was seared on both sides, I added about a Tablespoon of unsalted butter (real butter) and tossed into the resulting meltoff, the last of the minced garlic I had in a jar.
Then, bathing the meat with that hot herbed butter after I turned off the heat, the end result was
(There you see the black pepper I crushed up in the mortar, didn't get used... YET)
But it were some kinda good.
Oh! The Radish greens did tender up a good bit, and I will certainly be doing this again.
"Jerry the mad chef does it again"
by
Jerry E Smith
©06/13/2022
All images original taken with my cell phone
