Editor’s note: Meet Jason Adams, another weekly Collard Courier food blogger. Not only is he an excellent and creative chef, he is a wine connoisseur. So expect interesting tips and tidbits from him — plus wine pairings.
Hello fellow CSA members, it is hot.
Leading up to this week’s share, I had visions of a weekend marathon in the kitchen. The kale that was threatening to take over the world loomed large. By Wednesday it became apparent that the English peas would be bolting and kale in just about anything but salad would be just one too many mental straws to bear.
I needed something simple that would keep the oven off and the use of the stove to a minimum. In addition, I wanted to avoid a trip to Fairway and just work from the pantry. With that, I give you radishes served two ways.
The soup has an earthy flavor that may not invoke summer but is light due to the minimal fat involved. The radish crostini are, well, what could be bad about butter, salt and duck fat?
To complement the earthiness of the dish, I recommend any full-bodied rosé, or a medium bodied red served slightly chilled. I enjoyed this lunch with a glass of a pretty powerful cote du Rhône rosé. — Jason Adams
RADISH LEAF SOUP WITH RADISH CROSTINI
Recipe adapted from “A Culinary Journey in Gascony” by Kate Hill
For the soup:
The leaves from one bunch radishes, cleaned and stems removed
Two medium potatoes – about one pound, peeled and diced
3-4 garlic scapes, woody portion removed and sliced thin
One small onion, diced
One quart hot water
1-2 tablespoons unsalted butter
Nutmeg, salt and pepper
For the sandwiches:
10-12 ½”thick slices from a baguette
One bunch radishes – washed and sliced thin
Goose or duck fat
Kosher or sea salt
Making the Soup:
In a medium soup pot, melt the butter and sauté the garlic scapes and onion over low heat until the garlic scapes get tender. Do not let the butter burn.
Add the hot water, the potatoes, raise the heat and bring to a boil. Turn down the heat and let the soup simmer until the potatoes are cooked through, about 15 minutes.
While the soup is coming up to boil add the salt, pepper and nutmeg.
When the potatoes are done, take the soup off the heat and puree the soup in a blender, food processor or with an immersion blender until smooth.
Taste, adjust the seasoning, ladle into bowls, and serve with the radish crostini.
Making the crostini:
Heat a non-stick skillet and add one to two teaspoons of duck or goose fat, you could substitute butter or olive oil, until hot but not smoking.
Add the bread slices and let color until light golden or so. Flip over and cook the other side. Add a little more fat as needed.
Butter the toasted bread slices; lay on overlapping radish slices and sprinkle with salt.