Sunday, August 12, 2012

Don't take your tops off! (Or at least wait until you get home.)

I have the privilege and pleasure of frequenting the Union Square Farmer's Market every Saturday morning.  It really has been spectacular the past couple of weeks, with each stand absolutely bursting with fresh summer produce.

My favorite stand always seems to have the most beautiful radishes- bright fuchsia in color, firm and unblemished with verdant tops.  At $1 a bunch I make sure to buy some every week.  So do many of the other shoppers, but it amazes me at the number of people that ask to have the radish greens removed.

In all fairness, I wasn't aware myself that you could eat these delicious leaves until earlier this summer.  
A little research via google turned up a simple radish green soup, and we've been inseparable ever since.  I've found that radish greens remind me of a cross between arugula and mustard greens: peppery, with a slight tang, and they become tender when cooked (as opposed to sturdier greens ala kale and collards).

I typically eat them sauteed with a little olive oil and garlic.  This morning they found their way into this delicious frittata:

Farm Fresh Frittata 

I realized this morning while tucking in that almost all of the ingredients for this meal came from the farmers market (everything but the bacon and spices).  Not terribly relevant, but I'd like to think that very fresh ingredients do bring something to the table.

3 large eggs
1 medium yellow potato, small diced
1 large yellow onion, small diced
1 clove garlic, minced
2 strips of bacon, cooked and crumbled
1 bunch of radish greens, washed and chopped small
small handful of cherry tomatoes, halved
1 tbsp bacon grease (or other cooking fat)
pinch of curry powder
salt and pepper to taste


1.  In a medium oven safe skillet, heat the bacon grease and cook the onions with salt and pepper over medium heat until softened and slightly browned.  Add the garlic and cook another minute until fragrant.  Add the potatoes and enough liquid (water, chicken stock, etc.) to almost submerge them.  Salt and pepper, cover, and let simmer until potatoes are tender, about ten minutes.
2.  In a small bowl beat the eggs with salt, pepper, and a pinch of curry powder (trust me on this one).  Once the potatoes have finished cooking add in the radish greens, cooking until tender and wilted.  Add the bacon and cherry tomatoes, and stir to combine everything evenly.  Flatten the ingredients in the pan and pour the egg mixture in, shifting the pan to distribute the eggs.
3.  Turn on the broiler to high.  Continue cooking the fritata on the stove until the bottom 2/3 or so of the egg has set.  Remove from the stove and place under the broiler until egg is fully cooked and slightly browned.

Be sure to check out I heart Nap Time for a lot of other great recipes!

I Heart Nap Time


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