This is the raddest radish recipe. Or should we call it a technique? Either way, roasting radishes is a fresh take on these spicy beauties.
Flavor sweetens: Roasting the radish takes some of the spice out of the radish, and some of the flavor that many radish haters hate fades. They become a little sweeter and don’t bite back as much.
Super quick: Roasting radishes takes maybe 10 – 15 minutes. So quick!
Beautiful: Mix these in with any of your favorites (last night I chose cauliflower, carrots, and salad turnips) and they will make your dish look fabulous.
The Recipe: Roasted Radishes
1 bunch radishes (or more!)
Mix of other veggies, enough to fill two baking sheets (that way you have leftovers). I used 1 head of cauliflower, 5 carrots, and a bunch of salad turnips
2 tablespoons fat of your choice, I used duck fat. Make sure it is something that will cook at high heat (coconut oil, animal fat, BUTTER)
Preheat your oven to 400 degrees. Chop your vegetables to equal sizes, about 1 – 2 inch chunks. Toss them together with melted oil, salt and pepper. Feel free to add in some spices or herbs or even a bit of lemon.
I roasted my veggies for around 20 minutes, stirring halfway through. I added the radishes and turnips in after the rest had been roasting for about 5 minutes.
I’m having a few friends over for the fourth of July. The group has some diverse food restrictions, between my gluten allergy, a few vegetarians, a dairy allergy and a mess of kids. Plus, I want to show off my amazing River Road veggies. These limitations can actually be helpful, since the internet is infinite and time is short.
I’ve found a good solution. Inspired by Sarah Britton’s Best Lentil Salad, Ever, I’ll be making a beluga lentil salad along with my grilled tri-tip roast (mine’s from Jamie’s Naturally Raised Grassfed Beef — tri-tip roasts, as opposed to steaks, are amazing and somewhat hard to find. You can special order at a meat counter, or ask for them at the Farmers’ Market). A great source of protein, it’s also gluten free. It’s cold — who wants a hot dish on a day like today? And it has lots of room for vegetable additions — I love when recipes, like Sarah’s, include optional extras to add to a dish. I’m pretty sure that my 4 year old will even eat this, or at least she’ll negotiate to just “take four bites ’cause I’m four,” rather than flat out, tight-lipped refusal.
All you need is lentils + a good basic vinaigrette + roasted/grilled veggies to get an amazing salad.
Let’s start with roasted/grilled veggies
Who doesn’t love a roasted vegetable? You can roast almost any vegetable, save the greens, following these guidelines. Great roasting veggies are ripening up right about now — carrots, radishes, garlic scapes, zucchini, maybe even scallions. Plus, you can do almost the same thing (and I would argue it tastes even better) when you grill your veggies. If you want step by step grilling instructions, check out my grilled carrots post. I use a grill basket, but skewers are great, too.
Putting it all together
While you’re roasting or grilling your veggies, cook the lentils. (Or, make it a grain salad instead by cooking gluten free millet, rice, or quinoa, the latter of which has a complete protein — bonus for vegetarians! For a gluten-full grain salad, use kamut, farro, or macaroni. . . whatever floats your boat.) Cool the veggies and lentils (or grains) in the fridge until they are just slightly warm, then mix them together and add the vinaigrette. Save any delicate ingredients — like herbs, greens, or cheese — to add right before you serve. Serve cold!
Sarah Britton’s vinaigrette has a pretty long list of ingredients. If you’d rather try something basic, go with Nora Ephron’s 3-ingredient vinaigrette. I just finished reading the honest and laugh out loud funny Heartburn by Ephron for the third time. It is filled with good food, including this vinaigrette, which is so good it factors into her divorce negotiations. I’m guessing Ephron’s vinaigrette is what I will use for my lentil salad — I love cooking, but I love spending time with my friends more. Keep it simple, and leave time for wine on the back porch while the kids shriek their way in and out of the sprinkler.
Updates coming soon on how these plans turn out!
How did you eat your way through the fourth? Share your favorite recipes and suggestions below — think of this blog as a way to exchange recipes with your CSA friends and interweb neighbors!
It’s that time of year when many spring crops have finished producing and a bare spot in the garden is left in their wake. But the fun doesn’t have to end yet! There is still time to turn that beautiful blank soil canvas into a fall garden masterpiece. Even though we have a shorter growing season here in Montana, fall gardening is still possible.
At Garden City Harvest, we don’t close down the gardens until October 24th. And even then, if you have some kale left standing or carrots under your mulch, you’re welcome to continue to use your plot as long as it’s cleaned up and looking good.
To start planning your fall garden you must first look closely at your seed packets and find the average days to maturity for the particular crop you want to plant. Many crops, such as cabbage, broccoli, and tomatoes, take too long to mature and there will not be enough heat and/or sunlight in our shorter days to boost them along. For the most part, you only want to plant crops that will mature before our first killing frost or that are cold-hardy and grow well in our hardiness zone. Missoula’s estimatedfirst fall frost date is September 27and we are inUSDA Hardiness Zone 5b.
Fall crops that need some protection
The types of crops that will mature from seed in time to enjoy in the fall include:
lettuce (most lettuces don’t germinate well when it’s very hot out, so consider planting these in a cooler area of your plot, where there is still some shade from other plants)
If planted soon these crops should begin maturing in time for fall, but you’ll want to keep your eye on night-time temps. The leafy greens on these crops need some protection from the cold. Try covering them up with reemay (a white gauzey cloth used for row cover) or even an old sheet or blanket. Covering these crops up at night will help keep their surrounding temperature just a few degrees warmer so they will survive through the night.
Cold-hardy and frost tolerant crops
These crops are a bit hardier and don’t need quite as much fussing. Some of them even taste a little sweeter after a frost hits them, such as kale.
Asian greens, such as bok choi and tatsoi
Other fall gardening tips
If you are buying new seeds, keep a lookout for winter varieties. There are varieties of some crops that grow a bit faster and/or are more tolerant of colder temperatures. These varieties are perfect for your fall garden!
Use extra mulch around your fall crops, especially over top of carrots. The mulch helps keep the soil temperatures a couple degrees warmer.
Add some compost when planting new seeds to make sure there are still nutrients in the soil, especially if the space you are planting in was previously occupied by a heavy-feeder such as cabbage or broccoli.
For more information about fall gardening or winter seed varieties, check out some of these resources:
Whether you are headed to River Road, Orchard Gardens, PEAS or Youth Farm, here are a few recipes that should help pull together your ingredients for delicious, fresh meals. Some are quick, others are for that lazy Sunday when you have a bit more time to play in the kitchen.
Many of you will be getting some scapes this week. That is the top portion of the garlic that must be trimmed — it eventually will blossom and take needed energy away from that delicious bulbous root that we all know and love, the garlic clove. So, we trim the scapes off, and give ’em to you! They have a more subtle garlic flavor than the bulb, but are delicious sauteed in many things. Here are a few ideas:
A few of you are getting carrots now. I am sure you know that they can keep in the fridge, in a bag that breathes (in other words, don’t ziplock it! Ew!) for weeks. So, no rush to eat them. But if you want to use their sweetness now, here’s a fresh recipe for carrots from Heidi Swanson, author of Super Natural Foods (a wonderful cookbook for using whole foods, she has an updated take on many recipes, including thin mints (almost guilt-free) and coleslaw!). Side note: she also has a blog with her beautiful photography AND her journey through 101 cookbooks.
Some of you will have kohlrabi this week, and all of you will soon. Here are a few ways to make the most of this treasure.
It is one of my favorite things in the CSA all year. No lie. It is amazing.
First off, it looks like a purple (or green) space ship. And that is awesome. And the purple is just so vibrant and dew-dusted. The vegetable looks as though it is throwing its octopus hands to praise the sun and stars.
It is a sibling of the Brassica family (cabbage, broccoli, etc.) and has that sweet, peppery flavor. It also packs a nutrient-rich punch, like its siblings. If you want to nerd out on what it is, and the basics on flavor and prep, check this out.
For some basic recipes and more how-to, check out 5 tasty ways to prepare Kohlrabi, which even has a guide on how to cut it. Again and always, The Kitchn has amazing suggestions and guides.
In short, you can roast it, you can toss it in a stir fry, you can eat it raw (see coleslaw below).
Sarah Copeland’s Barley Risotto – This is a great recipe because it uses radishes, tops and roots. It also can take several different kinds of greens (chard is what is called for, but beet greens, radish tops, or spinach would make a great sub). It makes a great vegetarian dish, or side for meat. For a long time –and I hate to admit this — I avoided radishes. I think it started with the dried up fancy-cut salad bar radishes from my college cafeteria days. Your CSA radishes will be full of juice and plenty crisp. I often find that they don’t quite make it from farm to fridge (my daughter and I eat them on the way home), when they do make it, cooking them in a stir fry or soup is really, really yummy.
I’ll be back next Sunday with some more ideas. Please comment with your own tips, tricks and variations on these recipes. And if you like what you’re reading, subscribe — this here blog will then be delivered to your inbox each week!
Y’all, it’s CSA time. That means a whole mess of greens — fresh and crunchy and crisp and oh so tender-sweet.
There’s a variety, and depending on your farm, you could have heads of lettuce and cut arugula ready for salads, mustard greens, beet greens, kale, and radishes, with their peppery greens (the radish greens might be better than the radish itself – check it).
Wondering what to do with the various shades of green about to be filling your crisper drawers? Fear not! Here’s some ideas and a touch of inspiration for your kitchen. I’ll cover bok choy, spinach, mustard greens, arugula and radishes this week. More to come next week (and the rest of the 18 weeks) to keep your dishes interesting.
TO BEGIN, BOK CHOY
Bok Choy, also known as Chinese cabbage, is a juicy crisp veggie known for its great abilities in the stir fry department. But there’s so much more you can do! I love this rundown on what to do with your bok by The Kitchn’s Faith Durand (The Kitchn is such a great resource for so many domestic questions — book mark it, and you’re welcome).
You probably have your own running list of things to use spinach for. You are likely to have an abundance of it in the coming weeks, so let’s talk everyday use. Try cooking it (as opposed to raw) — it is actually better for you than the uncooked version, PLUS it reduces to like an eighth of what it was raw. I love throwing it in a sauté pan on medium heat with smashed garlic and LOTS of Lifeline butter (both extremely good for you and local!) until it wilts. This is a similar version, from an 1840’s farm cookbook (originally handwritten, y’all).
Cooked spinach makes a great bed to serve meat or fish on, rather than pasta or rice.
And don’t forget veggies for breakfast! Throw it in with eggs and cheddar cheese — it cooks so fast, you can put it in at the same time as the eggs, add the cheese and scramble away. Here’s a similar recipe to try — quick and easy.
Spinach is also one of the more undetectable smoothie veggies. Check out this green smoothie formula offering ratios to match fruit with almost any green (mustard greens still might not be the greatest idea).
Mustard greens took me awhile to embrace. They have a more complex flavor, and I didn’t know what to do with them at first. But there’s a lot. I love this pesto — great way to use up large amounts. Mustards are already high in antioxidants and vitamin B – when you concentrate the mustards in the pesto, you get even more of them so it packs a nutrient powerful punch.
This recipe is delightful. It has a bonus: BACON! Thanks, Epicurious (great collection of well written recipes from places like Gourmet and Bon Appetite).
ARUGULA and RADISHES
I just tried grilling watermelon over the Memorial Day weekend. I mixed it with some arugula and slivered radishes and toasted pumpkin seeds. For dressing, I reduced about a half a cup of balsamic vinegar to half, added a touch of honey (read: tablespoon) and olive oil. Holy moley, what a salad. Pair it with a grilled steak and you’ve got a seriously delicious meal.
We’ll be covering even more in the coming weeks, I hope you’ll subscribe to keep the recipes and tips coming. And feel free to share your own ideas, creations, and questions in the comments!
For now, there may not be mistletoe-ing but our hearts (and bellies!) will be glowing. Merry Green-mas to you — enjoy the freshest season!