Radish Salad

“If you don’t like the weather in Oklahoma, just wait a minute and it’ll change.” —Will Rogers

This quote is just not another Rogers’ witticism.   Having lived in Oklahoma most of my life I know it is the honest to goodness truth.

For example, on Sunday, January 26, 2014, it was 65+ degrees.   We were sitting on the patio at 4:00 in t-shirts. On Monday the high was 20 degrees with horrid winds.   Good golly,  Miss Molly!

I had spent most of Sunday afternoon weeding in the hoop house and foraging what was left of a radish crop that was planted in late October.

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Radishes in late January.

I pulled a bucket full of ugly radishes.   Their tops were mostly frozen and ratty, but I got at least four cups of pretty tasty radishes out of that motley crew.

This was my lunch on the following Monday as I sat at my desk, watching the wind whip up a torrent of leaves in the courtyard outside my office.  At least I was able to remember the lovely weather when I was pulling and cleaning radishes.

Radish Salad

3 c. radishes, sliced thin
2 green onion, sliced thin with green tops
1/2 T. fresh parsley (also clipped from the greenhouse)
Juice of one lemon
2 T. olive oil
Pinch of red pepper flakes
sea salt and fresh ground pepper, to taste

Slice radishes thin on a grater or mandolin.

Place sliced radishes and green onions in a sealable bowl.  In a separate small mixing bowl, combining parsley, lemon juice, olive oil, red pepper flake, salt and pepper.  Whisk to combine.

Pour dressing over radishes and onions and toss. 

This a repost of a recipe from May 11, 2011.

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Radish Salad

Of course you know by now that we are destined to have six more weeks of winter thanks to Punxsutawney Phil.   Gee, thanks, little guy.    It may be a while before I get anymore fresh radishes.

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