From the Down the Earth article in August 2016 issue.



Jonathan Perno prepared the following menu using the 
garden’s late-summer bounty.



Radish Salad with Wild Arugula

Serves 6





  • 4 ounces French breakfast radishes, washed and cut into quarters




  • 4 ounces Easter egg radishes, washed and cut into quarters 




  • 3 large shallots, peeled, cut into medium dice (rinse with cold water and let drain)




  • 2 tablespoons parsley, chopped roughly




  • 2 tablespoons basil leaves, cut into ribbons, chiffonade style




  • 2 tablespoons chives, cut into half-inch batons




  • 3 tablespoons virgin olive oil




  • 2 tablespoons fresh lemon juice




  • 2 cups arugula




  • Salt and pepper to taste






  1. In a large mixing bowl, combine all the ingredients. Toss and taste for seasoning. Place on a serving platter.