I fell in love with watermelon radishes a few months back when my local
market had them on sale. They are beautiful and mild and crunchy! Especially
good as a delivery mechanism for tasty treats like hummus, smoked fish dip and
guacamole, I also discovered they are AMAZING roasted! Don’t knock it till you
try it…really. Ethan inhaled them, Riley gave a nod and I ordered more the
following market day.
If you want to roast radishes, here is the recipe I used:http://foodandstyle.com/slow-roasted-radish-roots-with-fennel/
But that isn’t what I wanted to really share with you. Since I am always
looking for a way to use the whole vegetable that gets delivered, greens and
all, I researched radish greens to see what can be done with them and if they
were edible. They are! So I made soup.
I found this recipe at epicurious.com. Click here
for the recipe. It reminded me of potato leek soup with a peppery finish.
Instead of stirring in milk after I pureed the soup, I drizzled some heavy cream
on top because I thought it would be pretty…and you can’t go wrong with heavy
cream. Since it was family dinner night and I was using Grandma’s china, I
added a slice of watermelon radish for froufrou color.
As this online Market unites urban chemical-free growers and local health-conscious consumers within the St. Petersburg Community, this blog builds more community commitment to improve our health as we share experiences with the chemical-free produce and products we obtain from the Market. All are welcome to post relevant feedback on experiences related to preparing this fresh produce for your table. Through sharing we teach one another new options for a healthier diet.
Monday, April 13, 2015
Monday, February 2, 2015
Carrot Greens with Soy and Sesame Dressing
Think of that seaweed salad you get your favorite sushi place and you come
pretty close to the texture and flavor of this salad. I had to steal the bowl
from my son, Ethan, just so I could have a bit or two before it was all gone.
It is that good. So it is worth the extra effort and time that this recipe
takes. Trust me.
Wash and dry
Bring a pot of salted water to a boil and parboil the greens for 3 minutes. Remove the greens from the boiling water and immediately put into an ice bath, a bowl filled with water and ice, to stop the cooking process.
Once cooled, squeeze the greens out and add to a fresh bowl of cold water. Keep refrigerated for 24 hours, changing the water 2 or 3 times. This takes away the bitterness of the greens.
In a small bowl whisk together
After your last water change, squeeze out the greens and toss with the prepared dressing and
Let the salad sit at room temperature for 30 minutes before serving with
Serve this to people you love!
Carrot Greens with Soy and Sesame
Dressing
Wash and dry
one bunch carrot greens, stems removed
Bring a pot of salted water to a boil and parboil the greens for 3 minutes. Remove the greens from the boiling water and immediately put into an ice bath, a bowl filled with water and ice, to stop the cooking process.
Once cooled, squeeze the greens out and add to a fresh bowl of cold water. Keep refrigerated for 24 hours, changing the water 2 or 3 times. This takes away the bitterness of the greens.
In a small bowl whisk together
1/4 cup rice wine vinegar
3 tablespoons sesame seed oil
1/4 cup soy sauce
3 tablespoons evaporated cane juice or sugar
1 teaspoon salt
1/2 teaspoon ginger, plus more to taste (I think fresh ginger would be fabulous, but had none in the house.)
After your last water change, squeeze out the greens and toss with the prepared dressing and
3 scallions, finely chopped
Let the salad sit at room temperature for 30 minutes before serving with
1/4 cup toasted sesame seeds
Serve this to people you love!
Grilled Cheese with Roasted Carrots & Carrot Green Pesto
So I really hate throwing away food. My mom was pretty efficient
in the kitchen; frugality was needed as well. Maybe that’s where I got it
from. Where ever it came from, it is part of who I am and how I think and what
I cook in the kitchen.
I couldn’t stand composting all those gorgeous carrot greens that come with carrots from my local market, so I did some research. They are indeed edible, contrary to popular notion, but bitter. I have tried a few recipes to use my carrot greens, saving them from the bacteria and insect consumption in the compost. I really loved this one since it used the whole kit-n-caboodle in one recipe. Have carrots with tops? Here’s one way to use them from happyolks.com.
I ended up with lots of extra pesto. I have been adding it to all sorts of things lately including a fabulous breakfast stack of cauliflower flatbread, eggs with kohlrabi greens, and tomato slices. The carrot greens pesto added just the right amount of zip and garlic!
It is pretty amazing with the cauliflower dip I whipped up last week as well. I’m sure I can come up with other uses too.
I couldn’t stand composting all those gorgeous carrot greens that come with carrots from my local market, so I did some research. They are indeed edible, contrary to popular notion, but bitter. I have tried a few recipes to use my carrot greens, saving them from the bacteria and insect consumption in the compost. I really loved this one since it used the whole kit-n-caboodle in one recipe. Have carrots with tops? Here’s one way to use them from happyolks.com.
Grilled Cheese with Roasted Carrots &
Carrot Green Pesto
Peel and slice in half
one bunch carrots, tops removed and reserved
Toss carrots lightly coated with
olive oilsaltpepper
Roast carrots at 375 degrees for 30 minutes or until tender and
browned. Meanwhile in the bowl of your food processor pulse until chopped
finely
washed and dried carrot tops from one bunch, stems removed
juice of one lemon
2 cloves garlic3 tablespoons olive oil, plus more to improve texture as needed1/2 teaspoon salt, plus more to taste
Assemble each sandwich using
2 slices sourdough bread (I used my gluten free sourdough bread.)2 slices Havarti cheese or cheese of choiceRoasted CarrotsCarrot Greens Pesto
Butter the exterior faces of the bread slices and pan fry on
medium heat until the cheese is melted and sandwich is golden brown, about 5
minutes per side.
I ended up with lots of extra pesto. I have been adding it to all sorts of things lately including a fabulous breakfast stack of cauliflower flatbread, eggs with kohlrabi greens, and tomato slices. The carrot greens pesto added just the right amount of zip and garlic!
It is pretty amazing with the cauliflower dip I whipped up last week as well. I’m sure I can come up with other uses too.
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