15 Jul

Garden News – July 15, 2015

It’s been a busy week in the garden, with lots of harvesting and seconding plantings going in.  The summer squash are finally coming on strong, and we have to check on them every day to make sure we pick them before they get too big.  Even with constant diligence, some of them slip by and get huge!  Those are the ones that I like to shred for breads or desserts.  It’s amazing what you can do with zucchini!

I havested some of my favorite herbs this week to make herbal tinctures and oil macerations.


Bees love the flowers, so I always have it growing near the garden.  The fresh leaves and flowers are stripped from the stem and infused in Everclear to make a tincture for respiratory challenges.  The herb is my go to for asthma, bronchitis, colds and anything affecting the lungs.  Because it is good for inflammation, I use it in my pain balms and foot creams.


The fresh calendula flowers are macerating in extra-virgin olive oil and are used in all of my creams and lotions, baby products and massage oils. The herb is soothing to the skin, and good for pain and inflammation. When you walk back to the shop to pick up your share, you will see both of these herbs growing along the driveway

We harvested some beautiful big cabbage for you this week and there will also be a small amount of broccoli…not allot, but enough for a stir fry. I am not happy with the the yield, but because it became so hot all at once it affected the production in a negative way. I just planted a second crop and it will hopefully germinate well so that there will be a late fall harvest. Radishes are planted every few weeks, too, for a continuing supply. Your share will also include some beautiful oakleaf lettuce, sweet onion, radishes, summer squash and fresh herbs.

Have you ever cooked radishes? If you are like me, we were taught to eat them raw, on a relish tray or sliced into a salad. But, oh how wonderful they are cooked! I was amazed at the transformation in flavor and texture. This recipe is quick and delicious!

Roasted Radishes with Radish Greens

Serves 8

3 bunches small radishes with greens attached
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
2 tablespoons unsalted butter
2 tablespoons fresh lemon juice

Preheat the oven to 500°. Trim the radishes and wash the greens; pat dry.

In a large ovenproof skillet, heat the oil until shimmering. Add the radishes, season with salt and pepper and cook over high heat, stirring occasionally, until lightly browned in spots, about 2 minutes. Transfer the skillet to the oven and roast the radishes for 15 minutes, until crisp-tender.

Return the skillet to the burner and stir in the butter to coat the radishes. Add the radish greens and cook over moderate heat until they are wilted, about 2 minutes. Add the lemon juice and season with salt. Serve the radishes right away.

…and a recipe for your Cabbage

Sweet Beet Dressed Slaw
Serves 4


1/3 cup extra-virgin olive oil, plus 3 tablespoons
2 small to medium-sized red beets, peeled and grated
Salt and freshly ground black pepper
2 heaping tablespoons Dijon mustard
3 tablespoons red wine vinegar
3 tablespoons chopped fresh dill
8 to 10 radishes, julienned
1/2 small head red cabbage, thinly shredded (can substitute green cabbage)
3 bias cut scallions
2 rounded spoonfuls dill pickle relish
Preheat a medium size skillet over medium-high heat with 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Once you see the oil ripple in the pan add the grated beets, season with some salt and pepper and cook stirring every now and then until they are tender, about 5 minutes. Transfer the beets to a bowl and let them cool down a bit. Add the mustard and the vinegar to the beets. Whisk in the remaining extra-virgin olive oil in a slow and steady stream. Add the fresh dill, radishes, shredded cabbage, sliced scallions and relish and toss to combine, taste and adjust seasoning with salt and pepper. Serve now or the next day.


…a gentle reminder…pick up times for you CSA share are Thursday from 4-6 PM. If you are unable to pick up your share, please let me know ahead of time. Last week I had 3 shares that we not picked up. I would not have had to harvest those shares and then give them away if I had been given a heads up. Please remember to bring you boxes, and you can recycle back to me any of the clam shells and extra packaging that are in your share.

See you tomorrow!

01 Sep

Moroccan Carrot Radish Salad

Shredded salads are incredibly quick and easy, when you use the food processor. In this one, the peppery kick of radishes and sweet crunch of carrots are enhanced with the tangy lemon dressing. Sort through the radish leaves, discarding any wilted ones, and chop the good ones to toss with the salad.
• 4 large carrots
• 4 large red radishes
• Radish leaves, chopped, or spinach
• 3 tablespoons fresh lemon juice
• 1 tablespoon honey
• 1/2 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 tablespoons extra virgin olive oil
• 1/4 cup toasted pumpkinseeds
• 1/4 cup toasted, unsalted peanuts (optional)
• 2 ounces crumbled feta cheese
Grate the carrots and radishes coarsely. Wash and sort the radish leaves, and chop or julienne. Put them in a bowl. In a small bowl, whisk the lemon juice and cumin, cinnamon, and salt. Whisk in the olive oil gradually. Pour the dressing over the carrots and toss to mix. Just before serving, add the pumpkinseeds, peanuts, and feta cheese and toss.


14 Apr

Quick Pickled Radishes Recipe

My little radish sprouts are rapidly growing into peppery bulbs– so colorful and flavorful–it’s typically one of the first vegetables harvested out of the garden.  Of course, when one thinks of a radish, you may think of adding them to a salad or to a veggie plate.  But imagine showing up to a backyard BBQ with a mason jar full of homemade pickled radishes!

Pickling radishes is easy to accomplish and something you must try! You will be delighted by the spicy vinegar sting in your mouth…perfect to add to your favorite savory cocktail in place of a celery stick or a wonderful accompaniment to an Asian dish.  You might also try adding them to a grilled burger or topping off a piece of poached fish.  Or perhaps, like me, you’ll devour them right out of a jar or crock! Here is a general recipe that can be tweaked to your liking:
Makes 1 pint


1 1/2 cups radishes
10 fl oz vinegar
10 peppercorns
2 teaspoons salt
2 teaspoons sugar (optional, or use honey, stevia, etc.)
1 small onion
1 bay leaf


Slice up radishes and onion. Bring vinegar, peppercorns, sugar and salt to a boil.  Place radishes, onion and bay leaf into a clean mason jar.  Pour vinegar mixture over radishes.  Refrigerate overnight.