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Monday, May 23, 2011

Chow / Life Hidden Garden Treats

Posted by Goldy on Mon, May 23, 2011 at 9:30 AM

Plump, crunchy, mild radish pods are great in salads, but rarely make it out of the garden.

Plump, crunchy, mild radish pods are great in salads, but rarely make it that far.

There are a lot of things that suck about vegetable gardening in Seattle, but our relatively mild winters aren't one of them. Strategically timed late plantings of kale, collards, mustard, arugula and other hardy greens will usually produce all winter long without protection, while lettuce, carrots and other staples can inch along under a simple plastic cloche. But when the spring comes and your overwintered vegetables start to bolt, don't be so quick to pull them out and toss them into the compost pile.

Last fall a late planting of radishes split in the ground during heavy rains, so I left them in place as ground cover, and this spring I'm being rewarded with an unexpected bumper crop of plump, crunchy radish pods. These immature seed pods have a mild, slightly sweet radish flavor even kids will enjoy, and make a tasty and exotic addition to salads. Though to be honest, mine rarely make it further than the distance between my hand and my mouth.

Kale flowers sauteed in garlic and olive oil, and a squeeze of lemon juice. Mmm.

Kale flowers sauteed in garlic and olive oil, and a squeeze of lemon juice. Mmm.

But the biggest treat in my garden this spring has been one particularly vigorous kale plant that volunteered in my tomato bed last summer, and has been sending out a nearly endless supply of delicious flower shoots for the past month. Just snap off the shoots where the stems are still tender, about six to eight inches down, before the flowers open up. A week or two later, new shoots will be ready for harvest.

Tossed in stir fries and salads, kale shoots have a broccoli rabe like flavor, but without all the bitterness; even my daughter is eating it willingly. The vaguely mustard-like immature pods are also tasty, but I'm saving most them for seeds. This particular plant is a keeper.

But the big takeaway here is that you need to experiment. Just because you won't find radish seed pods and kale flowers in the produce section at Safeway, doesn't mean that they aren't delicious. After all that hard work you put into your garden, it would be a shame to toss out or turn under the tastiest parts.

Comments (20) RSS

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Kale? That looks like radicchio to me.

Posted by Sachi

on May 23, 2011 at 9:45 AM

Either the color balance is off on the camera or you should see a doctor immediately about that rash covering your entire hand :)

Posted by hifiandrew on May 23, 2011 at 9:48 AM

@2, Being a touch color blind, I'm guessing I wouldn't notice if the color balance was off on my camera.

Posted by Goldy on May 23, 2011 at 9:51 AM

Are you an Oompa Loompa?

Posted by Fnarf

on May 23, 2011 at 9:52 AM

@3: Bless you, Goldy.These photos are giving me an acid flashback.

Posted by TVDinner

on May 23, 2011 at 9:56 AM

I knew there was a reason I liked you, Gloria.

Posted by Fifty-Two-Eighty

on May 23, 2011 at 9:58 AM

This so interesting! I love all these sustainable uses for my plants, but I'm afraid to experiment with bolts and flowers in my garden—can't they be poisonous or at least make you sick?

I only just learned that chive blossoms are yummy in salads, too.

@1 that is definitely not radicchio; it doesn't even look like it. That's kale.

Posted by mitten on May 23, 2011 at 10:02 AM

Try planting "rat tail" radishes.... a variety bred specifically for the seed pods. Much larger and very productive. Seed is available from Baker Creek Heirloom Seeds.

Posted by chrisgo7 on May 23, 2011 at 10:12 AM

Argh. I meant to say _arugula_, not radicchio. (AKA mache, rocket.)

Posted by Sachi

on May 23, 2011 at 10:33 AM

Great! I always have at least a couple radishes that I leave for too long and go to seed. Good to know I can eat those seed pods.

Posted by Root on May 23, 2011 at 11:01 AM

Looks like Red Russian Kale. I'm currently munching on arugula, mizuna and collard green flowers plus onion and garlic scapes, nom nom.

Posted by elaineinballard on May 23, 2011 at 11:04 AM

Explanation for color of hand:
"Hey Goldy, want your palm read?"
"Sure!" Sticks out hand.
SLAP!
"Hahaha! Now it's red!"

Posted by SPG on May 23, 2011 at 11:09 AM

Fuck. @12 beat me to: Is your hand so red from bitch slapping the Times editorial board all weekend?

Posted by Swearengen on May 23, 2011 at 12:10 PM

@13,

Or perhaps it's just my Raynaud's acting up, and you're all making fun of a physical ailment?

Posted by Goldy on May 23, 2011 at 12:27 PM

Goldy, you're a fag.

Posted by PugilistPuck on May 23, 2011 at 12:29 PM

@11, thanks. I've never seen kale like that -- in fact I have some "typical" dark green leaf Kale growing in my garden right now (and feeding the caterpillars, hungry little stinkers.)

Posted by Sachi

on May 23, 2011 at 1:13 PM

@14: Wouldn't be the first time. Nope, wouldn't be the first time for Slog at all.

Posted by TVDinner

on May 23, 2011 at 1:47 PM

I've had those before and even have a few growing here in the garden in the TARDIS. Brilliant!!

Posted by Last of the Time Lords on May 23, 2011 at 2:31 PM

I am so jealous! And you have hit the nail on the head. Garden plants can supply all manner of the odd and unusual delights that can give our meals a special flavor. I found that out when winter started early and I had a bunch of green tomatoes. I pickled them and enjoyed them through the winter. Delicious!

Posted by Vince on May 23, 2011 at 4:07 PM

Arugula flowers are also delicious. Like a tender, sweet version of the leaf.

Posted by PotentMenagerie on May 24, 2011 at 11:28 AM