Comments on: Ravishing Radishes, Chives & Mustard Greens…

By: bubbles

bubbles — Wed, 01 Feb 2012 18:33:09 +0000

hi MM.. how would i know the diffrence between a chinese chive, a garlic chives to western chives? im excited to get hold of that raddish! i have not tasted the red raddish yet! :)

By: brownedgnat

brownedgnat — Tue, 31 Jan 2012 05:06:36 +0000

Hi MM: Those look like Mizuna mustard. Great for salad.

By: Josephine

Josephine — Tue, 31 Jan 2012 02:20:18 +0000

PS – those “Western” chives look fantastic, sturdy. Etc. The ones in my local market are slimmer, tidier, trimmed… Though they taste fine. Don’t know if you’ve been following the “French women don’t get fat” controversy, but I can assure you French chives are svelte but still have ooomph.

By: Josephine

Josephine — Tue, 31 Jan 2012 02:07:26 +0000

Here in France the little radishes plus butter plus salt thing is traditional and even a ritual. It’s good! I’m glad you’re appreciating the taste sensation M M, but you know what I actually do with those little beasts, I put them in sinigang as a substitute for labanos, since I can’t get that unless I want to trek across Paris to the Asian markets on public transport and the current temperature is below zero…

By: betty q.

betty q. — Mon, 30 Jan 2012 18:34:25 +0000

Wisdom tooth: make sure the leaves are DRY to the nth degree! Blot the moisture with paper towels or give it a whirl in your salad spinner…..light drizzle with olive oil or peanut oil (if no one is allergic to peanuts) to coat the leaves. Do not salt them yet…if you do, the salt draws out the moisture and they will not turn crackling crisp. Salt them after. We prefer the hickory smoked salt….others you might want to try…the nacho seasoning or barbecue seasoning. It is like eating potato chips only green!

By: wisdom tooth

wisdom tooth — Mon, 30 Jan 2012 17:59:37 +0000

Betty q…My friend plants a lot of kale in her garden and gives me when she harvests but I only know how to put it in sinigang or nilaga. Will surely save your tips in my USB for future use. Radishes and kales to be oven roasted from here on…Thanks!!

By: betty q.

betty q. — Mon, 30 Jan 2012 15:12:41 +0000

Millet…maybe try roasting them and you will be addicted to it! Serve them or eat them warm and dip them in COMPOUND BUTTER…waaaaaay even better!..no need to salt them! C’mon mga Mrs…. ROAST your radishes! a nice addition to your antipasto tray! Every year, I have a whooooole row in the garden just for radishes!

Kurzhaar…there is a new vegetable this year called FLOWER SPROUTS…a cross betweeen brussel sprouts and curly kale. You also like kale chips? This FLOWER SPROUT looks like a tiny kale but grown on a stalk similar to brussel sprout stalk. When ready to harvest, they look like an opened brussel sprout! I am growing it this year once I get hold of the seeds. I only found 1 US supplier so far. If you want to try planting it this year…JOHNNY’S SELECTED SEEDS has them…..and no, I am not related nor do I work for them!

MM…maybe you can pickle the mustard greens…much like pickled ampalaya you still have a tinge of bitterness but not overwhelmingly so!

By: Shalum

Shalum — Mon, 30 Jan 2012 15:06:20 +0000

this post is very yummy :)

By: Connie C

Connie C — Mon, 30 Jan 2012 13:06:47 +0000

The topic of leaves and mustard greens reminds me to fix this mustard green salad, best when you get the freshest greens, especially now that vegetables are in abundance. Thanks to the unseasonal rains.

Salt finely chopped mustard greens and let stand till slightly wilted.
Squeeze the greens of its juice then wash and squeeze well.
Toss greens with finely chopped salted egg.
Drizzle with vinegar and serve.

Perfect accompaniment for inihaw: fish, chicken inasal or pork .

By: kurzhaar

kurzhaar — Mon, 30 Jan 2012 06:38:25 +0000

I am generally not a radish fan either although my partner who is European adores them for breakfast (yes, on buttered bread). But a couple of years ago I had a miso-braised radish (daikon) dish in a Japanese izakaya that was revelatory to me.

bettyq, thanks for the roasted radishes tip. We roast a lot of vegetables (brussels sprouts, cauliflower, broccoli, parsnips, carrots, etc.) and make kale “chips” in the oven as well…they are addictive.