After a week of eating little to no food, and what I did eat was very bland, I decided to test my stomach. I wanted something with ginger root, as it's a time honored remedy for an upset stomach. In truth, I wanted it more for the taste. And I wanted it in meatballs. Once the thought came into my head there
was no going back. So, I ground two skinless, boneless chicken thighs in the food processor, with radish greens from my garden, a little soy sauce, and ginger root. I made five meatballs, cooked them in a skillet, ate them with profound pleasure, then waited for my stomach to protest. It didn't. There was nary a peep out of it.
I've loved radishes all my life, but only recently began using the tops in cooking. They have a marvelous tangy bite, like horseradish, and paired nicely here with the ginger root. And since radishes can be shockingly expensive at times, it's nice to use both the root and tops. They are amazingly easy and quick to grow yourself, which is what I do now.