Comments on: Greens, I hardly knew you

By: inadvertentgardener

inadvertentgardener — Thu, 02 Jul 2009 02:34:28 +0000

Delilah, I’m definitely going to have to try them in soup.

Nellie, I’ve probably lived in the Bay Area that long, but for wine and that much food at such a lovely place, that seems like a relative bargain! That salted cod sounds terrific. Yum!

Lo, it never occurred to me to use them before I saw that blog post. Definitely want to investigate more unusual greens at this point.

By: lo

lo — Wed, 01 Jul 2009 19:06:50 +0000

First — tons of thanks for pointing me to the radish leaf pesto concept. Brilliant! And all this time, I’ve been tossing out those greens… although I always wondered if they could be used. We’ve been using all sorts of other unusual greens, so why not radishes?? Not sure.

By: Nellie

Nellie — Tue, 30 Jun 2009 16:03:53 +0000

I’ve eaten at Avec twice when I was working downtown last summer. First time, I was with a friend. Second time, I went by myself and was pretty hesitant to do so — but then I walked on in, saw the bar, and met a new friend sitting next to me. We ended up splitting all our dishes and a bottle of wine, and the servers were so awesome with us.

Granted, I still spent $35, but that’s not bad at all for two glasses of wine, two dishes and half a salad. And that killer bread. The Medjool dates are to die for, so was their salted cod brandade when they had it on the menu.

By: Delilah

Delilah — Mon, 29 Jun 2009 21:17:08 +0000

I tossed radish greens into a chicken soup a few weeks ago, with delicious results! will have to try the pesto.

By: inadvertentgardener

inadvertentgardener — Sat, 27 Jun 2009 17:44:54 +0000

Daphne, that soup sounds interesting. Do you have a recipe?

Scott, no worries there!

Ree, definitely try it — I think you’ll love it!

Erika, I have got to get to Ubuntu…have heard such good things. And those watermelon radishes sound like they’re going to be awesome!

By: Erika Von Zoog

Erika Von Zoog — Fri, 26 Jun 2009 22:29:36 +0000

Just tried the radish pesto, yum! I’m growing 5 precious Japanese heirloom watermelon radishes to attempt the raw-violi we had at Millenium years ago. The leaves are monstrous with a spiky texture, which made me nervous, but the pesto seems spike-less. I just used my regular pesto recipe (pinenuts only, no walnuts on her recommendation for this version), and tasted it with half the green amount added. The radishes made it very spicy, so I added the rest in carrot tops. At Ubuntu, that amazing veggie restaurant in Napa, they had a carrot top pesto…anyway, that smoothed out the taste and it was glorious on cold farfalle pasta. Thanks for the link, nevermore will I look at all those radish leaves and think “waste”!

By: Ree

Ree — Fri, 26 Jun 2009 17:27:07 +0000

Shoot! I’ve never been able to find anyone to go to Avec with, and there we were, both in the city…

Glad for the review, though. Now I’ll just have to try it on my own. ;-)

By: Scott R Davis

Scott R Davis — Fri, 26 Jun 2009 16:34:18 +0000

I was so relieved to find out that the headline of this post didn’t mean the closing of Greens, the restaurant.

By: Daphne

Daphne — Fri, 26 Jun 2009 12:37:47 +0000

I’ve never heard of radish leaf pesto, but I’ve eaten plenty of radish leaves. Radish top soup is also a wonderful spring treat.