|Big Share: Rhubarb, Radishes, Salad turnips, Head lettuce, Mesclun, Parsnips, Arugula, Scallion garlic, Greens (choice of mustard, turnip, thick-stemmed mustard, Yokatta-Na, Senposai, Tokyo Bekana, spinach, chard), Herbs (choice of dill, fennel, catnip, apple mint, wild peppermint, tarragon, cilantro) This share has Yokatta-Na and wild peppermint.|
A new cooking discovery this week is an easy and tasty one. Roasted Radishes!
Just cut into chunks, coat with oil and spread in a baking pan, sprinkle with salt and pepper and roast until tender. These were SO delicious and easy to make AND they are sweet, with no bitterness or spiciness, even the radishes that had gotten kind of large and pithy. I recommend them. These were especially yummy eaten with some seasoned rice from our friends at Spirit Fire Retreat Center and a fried egg. This lunch was so good I had to make it again for breakfast!
Check out our farm's recipe blog for some rhubarb recipes.
Here's a recipe I want to try from our friends at Leyden Glen Lamb for Persian Lamb and Rhubarb Stew