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And one for the roots

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.

corn and cover

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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