Tuesday, May 24, 2011

The ECG's Very First Harvest!

On Wednesday, May 18th, some Escalante Community Garden volunteers harvested our very first veggies... RADISHES!

ECG Volunteers are some of the happiest people :)

Bundling radishes for ECG members

We have hundreds of radishes!

A basket of bundled radishes ready to be picked up by ECG members

Joyce was the first member to pick up her radishes & packet of radish recipes... Enjoy!
In accordance with the ECG's mission, the first batch of radishes harvested will go to the ECG's members who volunteer 2 hours a week in the garden.  Any remaining radishes will be donated to Tempe Community Action Agency's food pantry for distribution in their food boxes.

Members who come for their radishes will also receive a packet of recipes that utilize radishes!  Here is one of those recipes (adapted from Gourmet):

Sautéed Radishes
Makes 4 Servings

  • 4 bunches radishes with greens attached
  • 2 1/2 tablespoons unsalted butter OR olive oil
  • 1 teaspoon salt
  • 1 garlic clove, minced
  • 3 tablespoons chopped fresh chives (optional)
1.     Cut greens from radishes and coarsely chop. Trim radishes and cut lengthwise into 1/2-inch wedges.
2.     Heat 1 1/2 tablespoons butter in a skillet over medium-high heat until foam subsides, then sauté radish wedges with salt, stirring, until crisp-tender, about 12 minutes. Transfer to a platter and keep warm, loosely covered.
3.     Sauté garlic in remaining tablespoon butter in skillet over moderately high heat, stirring, until fragrant, about 30 seconds. Add greens and sauté, stirring, until wilted, about 1 minute.
4.     Return radish wedges to skillet.  If desired, stir in chives.

Helped are those who create anything at all, for they shall relive the thrill of their own conception and realize a partnership in the creation of the Universe that keeps them responsible and cheerful.  ~Alice Walker

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