This is how we used the first bunches of radishes from the farm. An excellent addition to just about anything: a salad, over a baked potato with melted cheese and crumbled bacon, or with the pork and greens below.

Avocado and Radish Guacamole

2 Tbsp lemon juice

2 Tbsp olive oil

2 ripe avocados, peeled and sliced

3 green onions, finely chopped

1/4 cup cilantro, finely chopped

1 bunch radishes, finely chopped

salt and pepper to taste

Combine all ingredients in a bowl and mix well.

Store in a sealed container with the surface of the guacamole covered with plastic film wrap.

This is a simple, easy, and tasty way to use a few bunches of greens.

Broiled Chicken with Greens, Baked Pork with Greens

(Baked/Broiled Meat and Greens)

4 pork chops or loin steaks, or 4 chicken legs, or any other meat cut

chard, beet greens, or any other greens coarsley chopped with stems finely chopped, enough to fill a 9″ x 13″ baking pan

olive oil

salt and pepper to taste

Put the chopped greens in a 9″ x 13″ baking pan. If you are using a lean cut of meet, toss the greens with olive oil. If you are using a fatty cut of meat like chicken legs with the skin on, there is no need to add oil to the greens. Arrange the meat on top of the greens (depending on the amount of greens, the meat may sit above the edge of the pan) and season well with salt and pepper. Bake or broil as appropriate for the meat: pork chops, bake at 350 F for 20-25 minutes until done; chicken legs, broil skin down until well browned, the turn and broil skin up until browned and crisp. The greens will cook and baste beneath the meat.

This is a single weblog entry, posted on July 12th, 2010. Comment here »

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Here’s a great recipe to use up all of those turnip and radish tops.

Top Soup

Ingredients

• 2 tablespoons butter
• 2 garlic cloves minced
• 1 large onion, diced
• 2 medium potatoes, sliced
• 4 cups raw turnip/radish greens washed, dried, and chopped
• 4 cups chicken broth
• 1/4 tsp black pepper
• 1/3 cup heavy cream
• 
  
• Directions
• 
  
• Melt butter in a large saucepan over medium heat. Stir in the onion and garlic and saute until tender. Mix in the potatoes and greens, coating them with the butter. Pour in chicken broth. Bring the mixture to a boil. Reduce heat, and simmer 30 minutes.
• 
  
• Allow the soup mixture to cool slightly, and transfer to a blender. Blend until smooth.
• 
  
• Return the mixture to the saucepan. Mix in the heavy cream. Cook and stir until well blended. 

-Natasha

Oh one more thing – I’m not big on raw radish and beet tops – too bitter for me… so I decided to use them as a base for a spaghetti sauce – what a success.  Not sure if you want a recipe contribution but…

Vegetarian (or meat) Spaghetti:

1. Finely chop as much beet top, turnip top, radish top as you have
2. Finely chop lots of garlic and onion (say onions about 1/6 volume of greens and garlic to taste)
3. Sautee all on low heat in large pot with some olive oil until soft
4. Puree this sauteed greens in food processor until smooth and set aside
5. Heat your now empty pot
6. [MEAT] add a little olive oil and throw in a small amount of lean ground beef – cook until all brown but not dry
7. Puree some tomatoes (say 2x greens by volume) and add to pot (if you’re using fresh tomatoes, blanch first, peel and then puree)
8. Add greens puree to pot
9. Spice to taste with:
   1. Italian Seasoning
   2. Salt
   3. Fresh ground pepper
   4. Thyme powder
   5. Fresh Basil
10. Add some of your favourite beef stock (powdered, vegan vegetarian stuff is excellent too)
11. Simmer for an hour or so… the longer the better… or until desired consistency
12. When ready to serve, put some cornstarch in a small glass with a little cold water and and mix until uniform and chalky
13. Add cornstarch to spaghetti and stir until sauce thickens a little (prevents sauce from separating on your pasta)

My 3yr and 8mo old kids devoured this stuff.  Enjoy!

Cheers,
~Mike Spence

This is a single weblog entry, posted on July 12th, 2010. Comment here »