Market Report- Spring in Southwest France
Fresh green tops, dirt clinging to the roots, heavy crunch of pure RADISH.
I love this time of year at the markets. Our first local produce, much grown under poly tunnels, is filling the tables of my neighbor farmers in a rainbow of good food.
Artichauts. Peppers. Peas. Fava beans. Spring onions…
So what’s cooking at Camont?
Try this simple Radish Leaf soup from my first cookbook. It’s a wonderful way to celebrate spring and the first greens to poke through the rich garden soil. Start cooking as you unpack your baskets, then grab a piece of saucisson and a baguette. Eh Voila! a perfect Spring lunch.
Here’s the recipe…
1 bunch firm red radishes, with leaves
1 1/2 teaspoon sweet butter
1 onion, chopped finely
3 cloves garlic, crushed
salt and fresh ground pepper, to taste
a sprinkle of freshly ground nutmeg
2 potatoes, peeled and chopped
1-Take the fresh and punguent bunch of radishes and twist the radishes off their leaves. Set the radishes aside for eating. Wash the leaves under running water and drain.
2- Melt butter. Place onion and garlic in a 2 quart soup pan as the butter is melting.
3- After shaking off the excess water, add the whole radish leaves to the onion/garlic mixture. Cook until wilted for a few minutes, then add 1 quart (1 liter) hot water.
4- As it comes to a boil, season with salt, pepper and nutmeg over medium heat.
5- Add the potatoes and cook 15 to 20 minutes. When potatoes are soft, puree soup with a hand mixer, a blender, or a food mill. Toast thin slices of bread in duck fat in a heavy skillet and serve with sliced radishes.