Week 1

  • Romaine-  Soak up the days of fresh lettuce!  
  • Broccoli-  Our plants weren't going to make it to full size, so we harvested them before they bolted.  With that being the case, the broccoli may be best enjoyed in an egg scramble or cooked into a lasagna.  Why?  Though still delicious, the flavor may not have reached its full potential.  And they're NOT going to waste!
  • Garlic Scapes- Grilled in bacon grease, we devoured these things whole like green beans.  Try Googling scapes...the sky is the limit with these culinary delicacies.  
  • Cilantro- Get shmancy with a new kind of pesto! http://www.seriouseats.com/recipes/2011/08/sauced-cilantro-pesto.html
  • Spinach- Use in juicing, a breakfast bowl w/ quinoa, or as a fresh salad with berries, candied nuts, and a vinaigrette.
  • Microgreens- This blend contains mizuna, cabbage, kale, kohlrabi, and radish.
  • Radishes- Separate greens from the roots and put in bags in fridge.  The greens pull moisture from the root making them go softer faster.  

Miso & Honey Glazed Radishes

  • 2 tablespoons white miso (can usually find in 'health food' section at Smith's Marketplace)
  • 2 tablespoons good-quality unsalted butter
  • 1 bunch radishes w/ greens
  • 1.5 tablespoons honey
  • pinch of fine sea salt

Stir together miso and 1.5 tablespoons of the butter.

Separate greens from radishes and roughly chop the greens; set aside.  Slice large radishes, leave small ones whole.  Add radishes to skillet w/ 3/4 cup water, the honey, rest of the butter, and salt.  Cover pan, bring mixture to a boil.  Remove lid, keep heat on high, and cook for 8-12 minutes, stirring often, until radishes are tender and most of the liquid has evaporated.

Reduce heat to low and continue to cook until the sauce has almost evaporated and is reduced to a glaze, 3-5 minutes. Store in the radish greens and miso butter and cook for 1-3 minutes longer, or until the radishes are golden and lightly caramelized.  Serve them warm.  

Andrea Bemis, Dishing Up The Dirt 2017