White Carrots: This new variety carries a mild sweetness that is really brought out by cooking, be that steaming, blanching or roasting.
Arugula: I’ve been amazed we still have arugula as tender and flavorful this deep into spring and rapidly approaching the peak heat of summer. We have consistently planted new blocks to maintain younger, more vibrant leaves. Try an arugula pesto, utilize in your sandwiches, or mix with our kale and romaine to spice up your salad!
Green Cabbage: As we are on the edge of a season/crop shift, now is the time to experiment with a sauerkraut/pickling batch while we are still working down our inventory of these flavorful and nutrient dense heads!
Fennel: Fennel bulbs are a perfect transition crop into summer barbeque season: quarter or half the bulbs and toss them on the grille with your other grilling meat and veggie favorites! The fronds of fennel makes for a delicious garnish, soup/stock addition. Here too is an awesome recipe for a Fennel Frond Orzo!
Red Russian Kale: Don’t miss this Sauteed Kale with Smoked Paprika recipe!
Romaine Lettuce: The hardiest of our lettuces, crisp, semi-sweet Romaine hold very well and are amazingly mineral and vitamin rich, proteinaceous, and replete in Omega 3s. If you are a fan of green smoothies, our Green Romaine is an awesome candidate for getting all of that nutritional benefit without an overwhelming “green” or bitter flavor!
Sweet Onions: We’re at the tail end of our spring “sweet onion” pick; these small bulbs can be quickly halved for the cast iron or stuck through for a kabob on the grille!
Red Potatoes: These Red Potatoes are incredibly rich, creamy and tender. Let the natural flavors do their thing: a simple potato mash with avocado, butter and salt made my night last week!
Daikon Radish: Say you’ve already pickled, sauteed and roasted Daikon and you’re looking for a new preparation method. This recipe for Daikon Cakes is a unique way to enjoy a very versatile root crop!
Daikon Radish Cakes
Adapted from various sources, including this recipe
- 1.5 cups grated daikon
- 3/4 cup water
- 1 cup rice flour
- 1 tbsp corn starch
- 1/2 tsp kosher salt
- 1/4 tsp sugar
- a dash or two of white pepper (can substitute ground black pepper if you can’t find white pepper)
- 1 tbsp chopped fresh cilantro
- Place grated daikon and water in a small saucepan and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for about 15 minutes. Remove from heat and let cool.
- Meanwhile, mix the remaining ingredients together in a large bowl. Add the radish and cooking water and stir to form a dough.
- Transfer dough to a greased 8×8 pan and press down with a spatula to smooth the top (the dough should be about ½ inch high and will only fill about two-thirds of the pan).
- Place the baking pan in a steamer and steam for 35-45 minutes. Remove the dough from the pan and slice into squares.
- Heat about 1-2 tsp vegetable oil in a large skillet over medium heat. Transfer squares to the skillet and sauté for about 3-4 minutes per side, until they are lightly browned.
- Serve immediately.
- Makes 8 squares.
Cucumbers: This is the first wave of a plunge into curcubit season; these fruits can be juiced, snacked raw, made into a relish, or pickled any way you want!