Hello all! Having all of this food calls for creativity. Here are a few recipes I have been using with the past weeks harvest that I think you’ll enjoy.
Quick Pickled Radishes:
I know many of you often are asking “What am I going to do with all of these Radishes?!” This recipe is quick and easy and makes a great snack that keeps fresh for weeks. It also mellows out the flavor of the radish a bit so if you aren’t usually a fan of radishes, you might enjoy this flavor.
- 1 bunch radishes
- ¾ cup white vinegar or apple cider vinegar
- ¾ cup water
- 3 tablespoons honey or maple syrup
- 2 teaspoons salt
- 1 teaspoon red pepper flakes (this yields very spicy pickles, so use ½ teaspoon for medium spicy pickles or none at all)
- ½ teaspoon whole mustard seeds (optional)-
- Optional add-ins: garlic cloves (some of your spring garlic slices will work great, that is what I used) , black pepper(corns), fennel seeds, coriander seeds (I used powder instead of seeds here because that’s what I had and it worked fine)
- To prepare the radishes: Slice off the tops and bottoms of the radishes, then use a sharp chef’s knife or mandoline to slice the radishes into very thin rounds. Pack the rounds into a pint-sized canning jar. Top the rounds with red pepper flakes and mustard seeds.
- To prepare the brine: In a small saucepan, combine the vinegar, water, honey or maple syrup and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.
- Let the mixture cool to room temperature. You can serve the pickles immediately or cover and refrigerate for later consumption. The pickles will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling.
This makes a great side for any meal of the day. I had mine on the side of some spring garlic fried eggs I made with some of the green onions we’ve been handing out as well.
- 1 bunch kale
- 1 tablespoon olive oil
- 1 teaspoon minced garlic (Your spring garlic will work great with this)
- Soak kale leaves in a large bowl of water until dirt and sand begin to fall to the bottom, about 2 minutes. Lift kale from the bowl without drying the leaves and immediately remove and discard stems. Chop the kale leaves into 1-inch pieces.
- Heat olive oil in a large skillet over medium heat; cook and stir garlic until sizzling, about 1 minute. Add kale to the skillet and place a cover over the top.
- Cook, stirring occasionally with tongs, until kale is bright green and slightly tender, 5 to 7 minutes.
Arugula Beet Goat Cheese Salad
One of my recipes that I learned from a close friend. This is a great way to use the arugula we’ve been giving out and is a staple in my diet right now. You can also add in some of the Kale, Tatsoi, and Lettuce here. A nice crisp refreshing summer salad.
- ~1 cup of arugula leaves
- 1/4 cup of chopped beets, raw or cooked (I prefer the crunchiness of the raw beet)
- 1 tablespoon of sunflower seeds
- 1-2 tablespoons dried cranberries
- 1 tablespoon candied pecans (optional)
- Goat cheese crumbles (as much as you like, I love goat cheese so I load it up)
- raspberry vinaigrette
Super easy. Once you have all of your ingredients prepared simply add them all to a bowl or plate, toss or mix, and serve.