What happened in May.

Well, it's June and that means another month of growth is on the books and it's time to look back and see what we have learned before heading into another month.

We are already working on next years Chard Wars for May the 4th ( be with you ). The responses we  received were great. It's nice to know that our readers like to laugh with us.

A few hard lessons came to us in May with the loss of our celery and rainbow chard. We moved on and planted a few new plants... plants much better suited for our space.

We also picked a potato ( slightly prematurely ) and cooked our one tiny red potato to eat and share a recipe with our dear readers.

Our hope is that June brings even more success here on +The Littlest Farm as we head in to BBQ season we hope to be sharing more recipes from the garden with you.

Radish Greens Soup

We picked our first prize from the garden last week and after proudly munching on it raw in the garden ( with huge grins ) we dashed to the kitchen to make something from it.

What we picked was our radishes and what we made was Radish Greens Soup. A subtle yet hearty Italian inspired soup great for any day.

Radish Greens Soup

• 1 tablespoon of olive oil
• 1 cup chopped leeks
• 3 medium potatoes chopped
• 3 bunches of radish greens
• 5 cups of veggie or chicken stock
• 1/2 cup of cream
• 1 tablespoon of butter 
• 5 tablespoons of grated Parmesan

In a large saucepan saute the leeks and radish greens in the olive oil for a few minutes ( until soft ). Stir in the potatoes and toss over medium heat for five minutes. Add the stock and bring to a boil. Reduce heat to a simmer and let cook for 20 minutes.

Partially puree the soup in a blender and return to sauce pan. Stir in the cream, butter and parm. Garnish with julienne of raw radish and enjoy.