Tag: radishes

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JUDI’S RECIPES – WEEK 17 – SEPTEMBER 28, 2021

SEPTEMBER 28, 2021

Hello Everyone,

Now that Fall has arrived and temperatures will be getting cooler, we are seeing the return of some of the vegetables we loved in the Spring: lettuces and other greens. And radishes. We love those bright, crunchy, peppery little gems!

In our household, radishes most frequently are eaten raw after a rinse and with a little salt. But, as the weather turns cooler we crave something a little warmer and less peppery. Radishes mellow with cooking, so that’s the way to deal with them if you find them too spicy.

Today’s recipe is one for cooking radishes until they are mellow and serving them with sweet garlic.

ROASTED RADISHES WITH GARLIC

Ingredients

1 lb. fresh radishes, stems removed, ends trimmed, cut in half

1 TBS melted ghee or avocado oil)

1/2 tsp sea salt

1/8 tsp ground black pepper

1/4 tsp dried parsley, dried chives, or dried dill or mix

2 garlic cloves, finely minced or crushed

Directions

1. Preheat the oven to 425 degrees. In a bowl, combine the radishes, cooking fat (ghee or oil), dried herbs, salt, and pepper. Toss the mixture until the radishes are evenly coated.

2. Spread the radishes in a single layer in a 9 x 13 baking dish.

3. Bake for 20-25 minutes, stirring every 10 minutes. After the first 10 minutes of baking add the minced or crushed garlic and mix. Return the pan to the oven to bake an additional 10-15 minutes or until the radishes are golden brown and easily pierced with a fork.

4, Optional: serve this dish with ranch dressing for dipping or drizzling on top and garnish with fresh parsley, dill, or chives.

HELPFUL HINT: Ghee is clarified butter and is available in most supermarkets.

BONUS RECIPE: For when visitors are coming and you don’t have time for a complicated appetizer.

DIPPED RADISH BITES

Ingredients

3 TBS unsalted butter, browned and cooled

1/2 cup tahini

1 bunch of radishes, greens removed

1/4 cup sesame seeds

Flaky sea salt

DIRECTIONS

  1. Prepare the radishes by removing the greens, but leaving a short stem about an inch long. This will make the radishes easier to dip and eat.

  2. Line a baking sheet with baking parchment paper,  and place the sesame seeds in a small bowl. In a small wide and shallow bowl, whisk together the cooled brown butter and the tahini. Dip a radish in the tahini, and rotate so that it gets fully coated. Place on the prepared baking sheet and repeat with the remainder of the radishes.

    3. Transfer the baking sheet to the refrigerator and chill it for about 10 minutes.

    4. Coat the radishes with a second coating of tahini; sprinkle each with a little bit of flaky sea salt, and then sprinkle with more sesame seeds, coating the whole radish. Return the radish to the baking sheet, and repeat with the remainder of the radishes. Chill again for about 10 minutes.

    Serve and enjoy!

    Have a delicious week.

    Best,

    Judi

 

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Week #21 — Note from the Farmer

Dear CSA Member,

We have had our first frost this week. (See our Instagram or Facebook for photos) It makes for a bone-chilling morning but a beautiful morning as well. We will be planting garlic for the 2019 season today. Garlic gets planted late fall by hand directly in the fields. Come summer the garlic will be ready to be harvested. For a successful garlic harvest, it requires the perfect winter weather conditions. Cold days with a nice insulating layer of snow. This week’s share is a true fall bonty. You will be getting, beets, celeriac, potatoes, winter squash, kale and more. We always love this time of year! There are so many great warm fall dishes to make with this harvest. Or, meet in the middle and make this Fall Harvest Salad. Not a hot meal but not a cold one either! We hope you enjoy this weeks harvest! Follow us on Instagram or Facebook for the latest update from the farm.

There are great items available on the marketplace. Stock up on these items for the winter months, or order for gifts. We have local honey, local maple syrup, organic coffee, organic dry beans, organic sriracha sauce, and much more! New to the marketplace is Stoneledge Farm wool. We have blankets, rugs, mittens, scarfs, and yarns. With this chilly weather ahead these items will be sure to keep you warm! Alternatively, order these items for a loved one. They make a great gift.

Our marketplace items sell out quickly this time of year. Please order soon if you are interested.
Login to your member account to place your order.

Marketplace Special-
SPOOKY Ghost Pepper Sriracha Sauce Special.
Purchase ANY Sriracha Sauce on the marketplace and receive 10% off. Use code SPOOKY
The sriracha sauce is organic, locally grown, and produced by Kitchen Garden farm in MA.
Login to your member account to place your order.
Order before 1pm the day before your delivery to receive your order this coming week. Mushroom marketplace orders need to be placed the Friday before your delivery by 12pm.

Fruit Share Recipe: Waldorf Salad & Apple Sauce
Mushroom Share Recipe: Beer-Battered Portobello Tacos

Winter Squash: It is that time of year! I have added a few delicious recipes that are universal with acorn and butternut squash. How to freeze winter squash?
Acorn Squash with Greens
Pumpkin or Winter Squash Pie
Winter Squash Soup
Maple Pecan Butternut Squash
Butternut Squash and Maple Glazed Coffee Cake

Radishes: Easter-egg Radishes this week. You will notice how tender they are this fall. Beautifully colored with a bright white center. They make a perfect picture!
35 Radish Recipes That Are More Than Just Snacks

Potatoes: Italian Roast Potatoes
Spanish Potato Crusted Frittata
Potato and Celeriac Gratin

Celeriac: Not just for soup! It is Delicious in soups and stews. Try these recipes and think outside the box!
Celeriac Mash
Roasted celeriac with marsala
Celeriac Salad (Sellerie Salet)

Kale: If you would like something warm try this delicious soups.
Potato and Kale Soup
Portuguese Kale Soup

Storage:
Eat Me UP!- Lettuces, Onions, Radishes, Potatoes
Freeze: Winter Squash, Kale and Greens, Celeriac
Dry: Sage
Email the farm info@stoneledge.farm
Blanching Steps

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

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Week #20 — Note from the Farmer

Dear CSA Member,

BUR! The weather forecast is predicting pockets of frost already! It sure feels like October! We hope everyone has been enjoying the fall bounty, along with the delicious salad ingredients you have received this past week. We are always excited for another round of salads in the fall months. They lettuce, arugula and mizuna are always so tender this time of year. The mizuna and arugula add such a nice flavor to a delicious fresh salad. These greens do not have to go in a salad, they are delicious cooked as well. See below for some ideas.

Special Note: Due to the rain this week it made things a little muddy in the field. We are going to wash all vegetables before we send but you are going to want to give it another good rinse when you get them home.

There are great items available on the marketplace. Stock up on these items for the winter months, or order for gifts. We have local honey, local maple syrup, organic coffee, organic dry beans, organic sriracha sauce, and much more! New to the marketplace is Stoneledge Farm wool. We have blankets, rugs, mittens, scarfs, and yarns. With this chilly weather ahead these items will be sure to keep you warm! Alternatively, order these items for a loved one. They make a great gift.

Our marketplace items sell out quickly this time of year. Please order soon if you are interested. Login to your member account to place your order.

MARKETPLACE SPECIAL
SPOOKY Ghost Pepper Sriracha Sauce Special.
Purchase ANY Sriracha Sauce on the marketplace and receive 10% off.
Use code SPOOKY
The sriracha sauce is organic, locally grown, and produced by Kitchen Garden farm in MA.
Login to your member account to place your order.
Order before 1pm the day before your delivery to receive your order this coming week.

Fruit Share Recipe: Waldorf Salad
Mushroom Share Recipe: Butternut Squash Stuffed with Quinoa and Mushrooms

Mizuna: Can be eaten raw or cooked. Most commonly added to a fresh salad. When eaten raw this red mizuna adds a beautiful color to a dish.
Mixed Greens Salad with Apples and Maple-Walnut Dressing
Stir-Fried Bok Choy and Mizuna with Tofu

Radishes: Easter-egg Radishes this week. You will notice how tender they are this fall. Beautifully colored with a bright white center. They make a perfect picture!
35 Radish Recipes That Are More Than Just Snacks

Mustard Greens: Like the mizuna you are able to cook this green OR eat raw in a salad. Choose your way!
Mixed Greens Salad with Apples and Maple-Walnut Dressing
Sautéed Mustard Greens

Arugula: Another great salad ingredient but, you can also cook as well.
11 Surprising Ways to Cook With Arugula

Storage:
Eat Me UP!– Lettuces, Boc Choy, Onions
Freeze: Sweet Potatoes, Winter Squash, Mustard Greens, Arugula, Mizuna, Swiss chard

Email the farm info@stoneledge.farm
Blanching Steps

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

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Week #19 — Note from the Farmer

Dear CSA Member,

It is looking more and more like fall here, and it feels like it too! Everyone is still working away and adjusting to the cooler 48-degree mornings. (It is much different than the 70-degree mornings we are used to) Now when we listen to the weather, they are talking about pockets of frost! Currently, on the farm, most of the fall cover crops have been planted. Pete Jr. taught Juan how to run the seeder tractor this past week, and Geo now runs the cultivator. (see our Facebook and Instagram for photos) It is an excellent time of year to learn new jobs on the farm. We are so lucky to have such a great team!

This week is the first harvest of Sweet Potatoes. They are Beautiful! They didn’t mind this extremely rainy summer. We are also harvesting the first of the fall turnips. These turnips are called White Bella Luna Turnips. They are a small, beautifully white, and perfectly round turnip. We hope you enjoy this weeks harvest!

Marketplace Special-
SPOOKY Ghost Pepper Sriracha Sauce Special.
Purchase ANY Sriracha Sauce on the marketplace and receive 10% off. Use code SPOOKY
The sriracha sauce is organic, locally grown, and produced by Kitchen Garden farm in MA.

New on the marketplace is Stoneledge Farm hand crafted wool items and yarns.
A great way to stay warm with the cool months ahead! They also make great gifts!
Also, available on the marketplace is coffee, dry beans, honey, maple syrup and more.
Login to your member account to place your order.
Order before 1pm the day before your delivery to receive your order this coming week.

Fruit Share Recipe: Waldorf Salad
Mushroom Share Recipe: Portobello Lasagna

Frisee Endive: A return item from the spring! Like the lettuces these greens grow well in cooler temperatures. Not sure what to do with this item? Here are a few recipes to help!
Curly Endive Recipes (there are some great ones on here!)
Curly-Endive Salad with Bacon and Poached Eggs
Wilted Curly Endive

Mizuna: A dark leafy green you might recognize from the spring shares. Mizuna has a slightly peppery flavor and can be eaten raw or cooked. This is a great recipe from a CSA member Chrys Napolitano, Locust Point CSA.
Spicy Peanut Sauce over Asian Greens

Romaine Lettuce: Many ways to use, but there is nothing like a fresh Caesar Salad! Caesar salad with Romaine Lettuce

Radishes: Who doesn’t love a good radish!? A crisp church and a peppery flavor! Adds a nice fresh flavor to your dish.
Roasted Radishes with Brown Butter, Lemon, and Radish Tops
35 Radish Recipes That Are More Than Just Snacks

White Bella Luna Turnips: A beautiful pure white, small tender and perfectly round turnip. Great for cooking or using is a fresh salad.
Turnips and Potato Patties
Roasted Baby Turnips with Parsley-Mustard Vinaigrette

Storage:
Eat Me UP!- Endive, Radish, Lettuce, Mizuna, Onions
Freeze: Sweet Potatoes, Turnips, Kale

Email the farm info@stoneledge.farm
Blanching Steps

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

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Week #17 Note from Farmer– About Sage, Kale, Speciality Radishes, Chioggia Beets, Concord Grapes and Seckel Pears

Dear CSA Member,

Happy Fall! It is the first day of fall and it is 85 degrees! The weather has been hot and dry these past few days and will be 87 on Sunday! We have been preparing for the fall season’s harvests along with cleaning out the fields from summer. Below are some tips on some of the items you will be receiving in your CSA share this week.

Sage: A Southern Europe and Mediterranean herb. Pairs well with poultry.

Kale: It is that time of year again. All the Kale is growing beautifully. This week in your share you will be getting Lacinato Kale also know as “dinosaur kale”. Check out this great link for Kale that was sent in from one of our CSA members. Keep this link handy for the remainder of the season! Click Here

Specialty Radishes: This week you will be getting some specialty radishes. It is the first picking of the fall radishes. The radishes have beautiful greens you can make a small salad with. It tastes great with a sweet dressing.

Chioggia Beets: Italian Heirloom variety beet. When sliced open you will notice beautiful stripes of red and light pink.

FRUIT SHARE MEMBERS: This week you will be getting Concord Grapes, Seckel Pears, and Cortland Apples.
*Concord Grapes– Grown by Tousey Farm Delicious sweet grape. Concords are a slip skin grape. You squeeze the grape and the pulp will slip out. All parts of the grapes are good for you. You can eat the skin, pulp, and the seed if you choose. Try this Concord Grape Muffin Recipe.
*Seckel Pears – Grown by Fix Brothers Farm(small sweet pear.) Let them sit out for a couple days to soften slightly.

Enjoy!
-Candice for Everyone at Stoneledge Farm

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JUDI’S RECIPES – SAUTEED RADISHES

June 13, 2017

Hi everyone, and welcome to the Baked Apple. It is hot!

Fortunately for us, we are getting some nice cool greens this week.

Today I have an interesting recipe for radishes sauteed with bacon. I think you’ll like it.

SAUTEED RADISHES WITH BACON

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Ingredients

2 oz chopped slab bacon

3/4 lb halved or quartered radishes, depending on size

2 tsp apple cider vinegar

1/2 tsp sugar

1/4 cup parsley leaves

salt

pepper

Preparation
1. Cook the bacon in a medium skillet over medium heat until fat begins to render, about 3 minutes.
2. Add radishes.
3. Cook, tossing occasionally, until radishes are tender and bacon is crisp, 8–10 minutes.
4. Pour off all but 1 TBS fat.
5. Add apple cider vinegar and sugar. Toss with parsley leaves; season with salt and pepper.
HELPFUL HINT: You probably already know this, but the bacon fat can be used in many other recipes and, combined with vinegar, it makes a great salad dressing.
I hope you enjoy this recipe and all the lovely vegetables. Have a delicious week!
Best,
Judi