Skip to main content

Featured

Roses In The Garden - a book review

Roses In The Garden by Ngoc Minh Ngo Photographer Ngoc Minh Ngo celebrates rose gardens throughout the world in this beautifully produced book.  The author photographed a total of 11 gardens across the globe (Italy, Morocco, Spain, USA, UK, and Japan). Beginning with the Italian garden Ninfa (often referred to as the most romantic garden in the world), her photographs have a dreamy quality that transports the reader to these exotic locales. Closer to home, Floret Farm in Mount Vernon, Washington, is included in one of the chapters. All types of roses are included in the gardens but the majority feature old rose varieties. Many of the gardens have roses growing in wild abandon, intermingled in hedge rows, spilling over walls and fences and surrounded by pastures and rolling hills. A pictorial index lists all the roses and the gardens where they reside. This stunning book was published by Rizzoli Books and is available on Amazon and in bookstores. Text and photos by Phillip Oliver, ...
1 comment
Read more
Labels

Radish Salad (what to do with all those radishes)


I grew a lot of radishes this spring. I use them in green salads all the time but there were so many this year that, short of opening my own food stand, I didn't know what to do with them. I found this recipe online and loved it. This is good as a side dish with fish or some other main course.

I cut this recipe in half which still makes 4 good servings.

(Recipe courtesy AllRecipes.com)

Summer Radish Salad

2 cups thinly sliced radishes
1/2 tsp. salt
1 cup sliced red onion (I used slightly less because I do not like a strong onion flavor)
1 cup seeded and sliced cucumber
1/2 cup extra-virgin olive oil
2 TBS. white wine vinegar
1/2 tsp. sugar
1 clove garlic, minced
1 tsp. chopped dill

Toss the radishes with the salt and let it stand for about 10 minutes. Drain off any liquid and transfer to a bowl. Add the onion and the cucumber slices and gently toss.

Whisk together the olive oil, white wine vinegar, sugar, garlic and dill in a small bowl or measuring cup and pour the mixture over the radish mixture. Toss to combine, cover and refrigerate at least one hour before serving.

Text and photos by Phillip Oliver, Dirt Therapy
Email Post
Labels:

Comments

  1. CarolMay 14, 2014 at 1:11 PM

    Looks and sounds great! Radish sandwiches are good too!

    ReplyDelete
  2. AaronMay 14, 2014 at 6:27 PM

    That's a great-looking salad, Phillip.

    Was the taste sharp/spicy with all those radishes? Or did the cucumber cool things off?

    ReplyDelete
  3. UnknownMay 15, 2014 at 8:37 AM

    YUM! Sounds great! I have a radish and tuna salad recipe with lemon juice, salt, olive oil, parsley, celery & green onions. But I'm always up for another recipe, so thanks for sharing! Did you know radishes are natural antibiotics?

    ReplyDelete
  4. Phillip OliverMay 15, 2014 at 11:12 AM

    Carol, believe it or not, I've never had one!

    Aaron, yes a bit spicy but the cucumbers too cool it down.

    Katherine, I love tuna salad and would like to find that recipe!

    ReplyDelete
  5. RobinLMay 17, 2014 at 7:17 PM

    Thanks for the idea, because I do indeed have too many radishes!

    ReplyDelete
  6. Jean CampbellMay 20, 2014 at 6:41 AM

    Mama used to say that Radishes had made more gardeners than anything else because they come up fast and produce in a short time, very encouraging.

    I put radishes in cole slaw. They give a little bite and a little color.

    ReplyDelete

Post a Comment

Popular Posts