Nothing but Radishes, Potatoes and Peas
When I was five I grew my first radishes. I remember being impatient and pulling up a few as soon as I spied a tiny prick of pink above the soil. They were skinny spindly things but they still packed a peppery punch as I nibbled on them straight from the ground. I proudly became quite the radish farmer and grew enough that I pretty much kept our entire family of seven in radishes for that whole glorious summer.
When lockdown happened so suddenly it seemed like a miracle to me. Like so many others I had filled my life over full. With many many wonderful things. None of which I wanted to give up. And many of them I didn’t even know how to stop. But the dam was beginning to break and in the fortnight before lockdown I had two suspected TIA’s, which are mini strokes. And even as I sat in the hospital waiting to see the doctor I was still answering calls about work opportunities and saying yes to things that I wanted to say yes to. At the same time I knew that I desperately needed a pause and that things couldn’t keep hurtling along anymore. And then, just like that, it stopped. I would never have believed it was possible.
Not knowing what else to do, I returned to my five year old self and started growing radishes. Gently thinning the seedlings and nibbling on the soily heat. The plan was to grow lots of things but it turns out that radishes are pretty much the only things that I can manifest. Although, I still have fingers crossed for the few potatoes and the straggly pea plants. And at least two of the 22 courgette seedlings I sowed are still clinging to slug chewed life... But no matter. After spending too much time indoors I am outside in the heat and the soil and the drizzle. I am seeing sunrises and glorious skies. And I am making memories with my children and finding new ways to be a friend.
I think radishes cut in half, spread with butter and sprinkled with salt are pretty hard to beat. Add in a slice of wholemeal bread and I am in heaven. However for the days when you are harvesting them thick and fast here is a light, refreshing and peppery salad that, with a pan full of minted new potatoes, makes a meal.
Radishes, peas and feta Summer salad
This salad is an absolute joy. Zingy and fresh and easy and quick!
It also goes really well with fish or lamb chops.
And we often have it without the feta when we are having plant based days- just up the salt in the dressing by a smidge.
This makes enough for four to eat with boiled new potatoes or fresh bread for a light lunch.
Ingredients
1 x Cos type lettuce, shredded
1 x cucumber, halved lengthwise and sliced into half moons
250g radishes, sliced
75g sugar snap peas, sliced
1 x red chilli, de seeded and finely sliced
85g feta, cubes or crumbled
20g coriander, chopped
20g mint, chopped
Dressing
120g cold pressed extra virgin olive oil
40g red wine vinegar
1 x garlic clove, crushed
1/2 tsp sugar
1/2 tsp salt
Squeeze of lemon juice
Method
Combine all the salad ingredients except the feta in your favourite big serving bowl.
Put all of the dressing ingredients in a jar and give it a vigorous shake.
Pour over the salad and toss it all together to coat.
Crumble the feta over the top and enjoy!
Miriam Leece