This year we decided to plant several new vegetables that we had never tried growing before. One of the new crops we are giving a go this season is radishes. We planted our radish seeds a couple weeks ago and they have been shooting up like crazy! Radish seedlings need to be thinned out to allow enough space underground to grow, so over the weekend I removed a big handful of sprouts to make room. I was heading down to the chicken coop to let my feathered friends enjoy the bounty, until I had a serendipitous thought.
I needed to make a salad for my family's Mother's Day get together on Sunday, so I decided to take the sprouts to the kitchen instead and brainstorm a way to use them in my salad. I had some mushrooms in the fridge that I knew I would use for my dish, so I just sliced them thinly and tossed with the radish sprouts and some hemp seeds for crunch, then drizzled on a simple dressing of lemon juice, olive oil, and salt & pepper.
The salad was a hit! I got so many compliments and questions about what was in the dish. I was so proud of the fact that the sprouts came from my own garden and loved telling everyone about my secret ingredient. I know the chickens would have loved the sprouts, but I'm glad I saved them for the humans!
Shared with Tasty Tuesdays, Healthy Vegan Friday, What I Am Eating, Raw Food Thursdays