Turkey Tracks: June 26, 2011
The Best bouquet This Spring
The white-tipped radish are long, thin French Breakfast Radish. The round ones are Cherry Belles.
We’ve been slicing the French Radishes in half, sprinkling salt over them (real sea salt that is just air dried), and eating them for breakfast with slices of cheese and a selection of meats (salami, prosciutto, liverwurst). Yummo!
The Cherry Belles are a bit more peppery, and I usually slice them into our salads. They’re also good in a stir fry or steamed, either sliced or just whole.
I cut the garlic scapes–it’s the garlic flower–on one kind of our garlic plants this year. I didn’t know what garlic scapes were when I first came to Maine. Garlic scapes are delicious! cut up and added to soups or stir-frys. They come in just when the stored garlic is getting either dried out or moldy. They have such a crisp, light garlic taste.
Here are the potato buckets BEFORE the last two days of rain. You should see them now!
Louisa Enright's Blog 