8140 salad- original and 2.0

I live at 8140 Orange Street. I moved here 5 months ago with a very long "to do" list...it's still very long.  A couple of months ago I planted my inspiration garden.  I planted 3 very small citrus trees and then sprinkled flower and lettuce seeds to fill the space.  Now just a few weeks later my lettuces are mature enough to harvest along with a few other goodies from my garden.  I have a pomegranate tree.  My next door neighbor has a blood orange tree with a generous branch hanging over my wall.  I planted radishes AND I have a small herd of goats.  This salad came from my garden.  I'm going to call it the 8140 garden since all ingredients came from the property (well I guess I need to call it the "8140 salad with walnuts"

8140 salad

Start with the arugula:

arugula

Add some sliced blood oranges:

blood orange tree-January

blood orange slices

Well thin slice a couple of radishes:

radishes

Pomegranate arils, goat cheese and walnuts.  I used a little orange juice in the vinaigrette.

So last night I made a 2.0 version:

8140 2.0

My red oak leaf lettuce was ready, sugar snap peas and these lovely nastursiums...yes they are edible.

So my "8140 salad" is any combination of food items that come directly from my property and add a handful of California nut meats.

Bon Appetit!

amethyst radishes, originally uploaded by cabanagirl.

amethyst radishes

This week from the garden

breakfast radishes with herb butter, originally uploaded by cabanagirl.

French breakfast radishes are really easy and fast to grow...28 days from seed to harvest. They are very mild which is why they are called breakfast radishes. I am having these for breakfast this morning served with herbed butter and sea salt...herbs fresh picked too! Here's the recipe:
butter, 2 oz
garlic scape, chopped 1/2" (chives or scallions will do)
sage, 3 leaves
oregano, 1/2" cutting
sea salt, course, 1/4 tsp
Place all ingredients in a mini-prep blender. Let stand a few minutes so the flavors will blend. Slice the bread, get the radishes out of the ice bath and enjoy your breakfast.
Bon petit dejeuner!

Radish frenzy

radish, originally uploaded by cabanagirl.

I have a lovely day off today and since I filed my taxes over two months ago I have time to enjoy my day. If you know me or if you've been following my blog you know that the 3 things I love to do the most are paint, garden and cook. Today I did all 3.
I have been crazy about radishes lately. Last weekend I found these gorgeous big ones at the Farmers' Market. They have given me much inspiration and brought back fond memories of my childhood when it was so much fun to grow these little guys and even more fun to eat them....icy cold, fresh and crisp.

Planting radish seeds

IMG_0305, originally uploaded by cabanagirl.

I grew up in an area that was used prior to post war building as dairy farms and orange groves. The dirt was fertile and it was easy to be a successful gardener. I think that I became a passionate gardener 5 days after I planted my first radish seeds. After just a few short days the seeds will germinate and send up their little sprouts. So out to the garden I went today to plant some radish seeds....not in the ground.....I am going to try a wide shallow terra cotta pot. I'll be hopeful in 5 days to have little baby radish sprouts and 28 days after that....crisp and juicy radishes. Out to the garden I go

radishes with herb butter and bread

IMG_0301, originally uploaded by cabanagirl.

and then I get to create something in the kitchen with radishes: taking inspiration from Ina Garten in her "Barefoot in Paris" cookbook I decided to make an herb butter from the herbs in my garden and have sort of an open face radish and butter sandwich.......tres Francais! and tres delicieux!
Here is the recipe for herb butter:
1 cube unsalted butter
fresh herbs:
1Tbs chives
1Tbs tarragon
1Tbs parsley
1tsp dill
1Tbs fresh lemon zest (Meyer lemon)
1/2 tsp lemon juice
salt and pepper
In a mini cuisinart mince the herbs until very fine, add the lemon zest and juice, then add room temperature butter, salt and pepper and mix until blended well.
Bon Appetit!

Don't have fresh herbs or a mini-prep Cuisinart? I don't believe I know you.