May 7, 2010

Spring 2010 CSA Begins!



Pickled radishes
Rainbow Chard
Spring Vidalia Onions
Sweet Peas
Kohlrabi Greens
Kales (Red Russian or Lacinato)
Parsley, Oregano and Mint!


French Breakfast (the long dog) and Cherry Belle (the fat dog).

Our first crop of beautiful radishes was a smashing success! Only it came a week early. Well, like any good farmers would, we made lemons out of lemonade! Which is to say, pickles out of early radishes! So enjoy them pretty much the same way you would a fresh radish, in salads, sliced thinly and mixed with a bit of thinly sliced onion and fresh parsley to accompany a nice piece of fish or chopped up like relish to top a sausage sandwich (don't forget the sauteed vidalia there!) or straight from the jar! There will be fresh radishes to come, so hang on to this recipe and try it on them in a few weeks! Enjoy! And by the way, WELCOME!

RECIPE: Radishes with Hard-Cooked Eggs

6 large hard cooked eggs, halved, then quartered
1 scallion chopped
2 TB butter
1 bunch radishes, quartered
1 tsp ground cardamom
1 tsp cinnamon
1 tsp seasame seeds
1 tsp ground cumin
1 1/4 cup plain yogurt
1/3 cup chopped cilantro
juice of 1 lemon
1 tsp paprika

Arrange hard cooked eggs in shallow serving dish. Season with salt, pepper, scallions. Melt 1 tb butter in skillet over medium. Add radishes, cook until tender. Set aside to cool. On low heat, add remaining butter and spices; cook, stirring constantly until fragrant (about 4 mins). Put yogurt in bowl, add cooled spices, cilantro, lemon juice, paprika. Stir. Arrange cooked radishes over eggs. Pour yogurt sauce over dish. Serve with rice.
From Farmer John's Cookbook


When storing radishes, remove greens and store seperately. The greens are tasty finely chopped in a salad or slightly steamed with lemon juice as a side dish. Radish roots deteriorate quickly so eat as soon as possible.

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