This week we have tips on radishes and a recipe for greens. Anne is a farmer at Mesa Top farm and has some tips for eating the radishes. I still have a few greens from last week in my fridge and of course are always looking for new ways to eat spinach and arugula. Nancy is a member that provided a delicious and easy recipe that is for swiss chard, but you could substitute any of these early greens. Keep your tips and recipes coming and I will post each week.
Amy Hetager, CSA Blogger
This tip comes from Anne at Mesa Top Farm:
This week there is a big, lovely, lucious bunch of radishes and I wanted to make sure everyone knows that they can eat the greens as well as the roots. I like to make a salad by slicing the roots up and then chopping the greens in as well, then add your favorite dressing. An oil and vinegar is great. The greens can be a wee bit stickery but the dressing usually takes care of that. I just eat them root, greens and all right out of the green house. The greens are also good for cooking. Add them to any soup, stir fry etc and they are a great addition. The point is don’t throw them out because you can eat them. The greens are really rich, much more nutritious then lettuce and especially on the farm where they are pretty much the earliest vegetable. I never let a bit of green go uneaten after a long winter of cabbage and carrots.
Recipe for Greens from Nancy
Recipe was located online
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Yields: 4 servings
1 large yellow onion, chopped
2 tablespoons olive oil
1 teaspoon brown sugar
1 bunch red Swiss chard, rinsed and chopped
1/4 cup kalamata olives
2 tablespoons capers
1/2 teaspoon coarse sea salt, or to taste
freshly ground black pepper to taste
1 lemon, juiced
1. In a skillet, cook onions in olive oil over medium-high heat until they begin to brown. Stir in
brown sugar, and continue cooking for a few minutes.
2. When onions are brown and tender, stir in chard and olives. Cook until chard is slightly
wilted. Stir in capers and salt, and continue cooking until chard is completely wilted, about 3
minutes. Season with black pepper and squeeze lemon over the top.