Erica Beneke and Matt Farr own Red Fiddle Vittles, a catering and private chef business as well as brick and mortar shop in South Asheville offering take-and-heat dinners, house-made specialties, and other local products.
This restorative and comforting dish holds the earthly flavors of early spring in Appalachia. The bright and festive colors of French breakfast radish against the verdant leaves of wilted and buttery greens is a nod to brighter days ahead. The dense nutrition of the radish greens and chard is a boost of support in the waning days of winter. White wine and splash of vinegar cut the bitterness of the chard to create a nice balance that blends with the earthy and delicate spice of the radish. Also, bacon.
We used radishes and chard from Maypop Farm. Ayrton Webb is such a fun farmer to work with because his excitement for his produce is completely palpable—as is his disappointment when something doesn’t turn out the way he thought it would. Watching a farmer grin about what they’ve grown is one of the top things we love about what we do. Watching a passionate farmer continue to do what they do despite inevitable setbacks—sometimes utterly devastating ones—is a great testament to the resiliency of the human spirit. It’s hard work and it takes a special kind of person to do it. Ayrton is an extra special kind of person, and we appreciate his passion for his work.
Locally sourced food is fresher, which makes it taste better. Fresher food is prettier food. The way food looks absolutely impacts how tastes are perceived. It’s better for the environment, cutting down on shipping and packaging. Sourcing locally is also important to us because it creates community and human connections. It adds color and interest to our lives by connecting the food we eat with the lives that grew and produced it. Relationships that involve local food tend to be special relationships, and it is our hope that we can create more opportunities for these kinds of connections through Red Fiddle Vittles.
Ingredients
- 1 1/2 pounds french breakfast radishes with greens, rinsed and dried
- 2 small shallots, thinly sliced
- 6 tablespoons butter
- 2 tablespoons dry white wine
- Salt and pepper
- 1 bunch chard, rinsed and dried, chopped
- 4 strips bacon, cooked, cooled, and chopped
- Splash vinegar
Directions
- Trim greens from radishes and set aside. Cut radishes in half.
- In a medium-sized, deep saucepan, melt 2 tablespoons of butter over medium-high heat. Add shallots and cook, stirring, until softened. Add radishes and sauté until lightly browned.
- Add white wine, salt, and pepper, and toss to combine. Lower heat to maintain a simmer and cook for 3 to 5 minutes.
- Add greens from radishes and chard, bacon, and remaining butter to the pan and cook for an additional 3 to 5 minutes.
- Add a splash of vinegar and season to taste with salt and pepper. Serve and enjoy!