Tuesday, June 14, 2011
Radishes Made Better By - GASP!! - Bacon...
The vegetable garden has been planted for almost three weeks now. There's been plenty of watering and weeding, from the arugula to the zucchini, and things look promising for a summer full of amazing food. It's just that most of the vegetables won't be ready to eat until at least July. And as I've said before in this blog, I'm not the most patient person in the world. So, as Tom Petty sings, "the waiting is the hardest part." Luckily for me, there's a teaser. The radishes that I planted from seed just a few weeks ago are ready to be pulled from the ground.
I didn't always love radishes. I thought of them as a pretty but vacuous addition to salads. Sure, they've got crunch and, if you're lucky, some bite, but they always seemed a little lackluster--as if something were missing. A few years ago, I found out what that missing ingredient was. Not surprisingly, it was pork fat.