My blog's name may lead someone to believe it's all about gathering food from the natural world around me. When I first started it, my mom even ask, "So are you getting really into foraging for food in the woods?". I had to try really hard to stifle a laugh. I know that's what "foraged" means, but when I named this blog, I was just thinking about how I wanted to share real food. The kind that could grow in a forest, but not necessarily the kind you have to find in a forest. The truth of the matter is, I live in the middle of the city and am lucky if I don't go to the grocery store two days in a row.
This recipe is an exception! I didn't going tromping through any forests to make it, but I did pick the radish pods right from my own garden. That's foraging, right?
Now for the elephant in the room: What is a radish pod? A radish pod is the fruit of a radish plant! After a radish plant bolts (flowers) it forms these little pods. If you were to let them dry out, they're turn into radish seeds. Fresh, they're crunchy, edible little snacks.
Now time for me to admit something silly: I like radish pods more than I like radishes, so I purposely let my radish plants bolt. A radish pod tastes a bit like a radish, but with added sweetness, and the mouthfeel (and crunch) of a sugar snap pea. You can use them just like snap peas, or serve them together! They're delicious raw, and great sautéed.
Lately, I've been mixing them with a bit of mint and asparagus, which really amps up the summery feel. Roasted garlic doesn't hurt either. In fact, roasted garlic makes this dish go round. That and coconut oil. YUM!
And while the cheese on top is 100% optional it's also 100% recommended. It adds a creamy bite of richness between the green bites fresh. And who can say no to rich and creamy?!
Serves: 2-3 | Total Time:
- 2 cups radish pods
- 2 cloves garlic
- 1 small handful asparagus
- 10 mint leaves
- 1 tablespoon coconut oil or butter
- Salt & pepper
- Optional: semi-hard, white cheese such as Robusto or Parano
- Wash the vegetables. Heat the oil/butter in a skillet.
- Mince the garlic and cut the asparagus into fourths. When the oil is hot, add it to the pan. When the garlic begins to brown, add the radish pods and the asparagus. Stir.
- Mince the mint. When the vegetables are bright green and tender, add the mint and sprinkle with salt and pepper. Serve.