Evie planted some radish seeds in the garden a while back, long before any of us were really ready to be doing any spring gardening. The ground wasn’t prepared, but she cleared a small spot and planted her seeds. Owing to a warm winter and some surprisingly diligent watering, those seeds sprouted up and leafed out quickly!
She proudly showed me the leafy tops. I casually mentioned thinning the plants so the radishes would have adequate room to grow, and she said “But Mom, the radishes have already grown. I can see them!”
Lo and behold, a dozen fat and gorgeous radishes had popped up above the dirt.
She carefully pulled up her radishes and then took them inside to wash them off. As we stood at the sink together I felt proud and happy. We talked about what radishes taste like, how to use them, and how we could incorporate them into a meal.
We decided on fish tacos, and started making a grocery list: 1/2 a pound of cod, cabbage, limes, cilantro, tomatoes, onions, yogurt and mayo for white sauce. They were absolutely scrumptious, and everyone agreed it was a great dinner. We even threw together a quick fruit crisp for dessert with some of last summer’s apricots I pulled out of the freezer.
Next up from the garden: Will’s cabbage and garlic, Luke’s zucchini. (Zucchini plants are a hit with my kids….see last summer’s post here.)
- Corn Tortillas
- Mild white fish (cod, halibut, Barramundi, and tilapia, are good choices)
- 1 head cabbage, shredded
- White Sauce (1/2 plain yogurt mixed with 1/2 mayo)
- Pico de Gallo (see recipe below)
- Lime wedges
- 4 ripe plum tomatoes, seeded and finely chopped
- 1 small white onion, finely chopped
- ½ cup cilantro leaf, chopped (or more to taste!)
- 2 jalapeno peppers, seeded and finely chopped
- 1 tablespoon lime juice
Warm the tortillas in the oven. Grill fish, or bake in the oven at 350 degrees until cooked through and easily flaked. Alternatively, lightly oil a skillet and cook ov er medium heat until lightly browned and cooked through. Flake.
Prepare the white sauce by stirring together mayo and yogurt. Prepare the pico de gallo. To make up a taco, scoop fish into a tortilla, pile on cabbage, pico de gallo, and radish slices, Drizzle a little white sauce on top and a squeeze of lime juice. Then, put it in your belly and smile!
Pico de Gallo
Combine all ingredients and refrigerate up to 1 day.