Radishing

 

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I get a lot of questions about what to do with these crunchy little treats besides just chopping them up and putting them on a salad.  I thought I would share with you some of my favorite ways to eat radishes.

  • Radishes with Butter and Sea Salt
This is the most simple but probably the best!  You just can’t go wrong with butter.  Add a beer to the mix and you’re set!
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  • Quick Pickled Radishes
I tried out a couple different recipes this week.  The jar on the left has thinly sliced radishes and shallots, fennel leaves, mustard seed, black peppercorn, sea salt and sugar with apple cider vinegar.  The jar on the right is just thinly sliced radishes, mustard seed, peppercorns, sea salt, red chili flakes with red wine vinegar.  After you add the vinegar refrigerate for at least 15 minutes before serving.  There are so many different recipes you can find online or you can experiment with flavors you like.  It’s hard to mess them up!  They are delicious by themselves or you can use them as a condiment on top of a burger, bratwurst, sandwich, salad, taco… you get the drift.  They are delicious!  I prefer the jar on the left with the apple cider vinegar.  Yum-O!
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  • Radish Salsa

A personal fact about myself–I love tacos.  I mean I really, really love tacos.  We eat them at least once a week.  This salsa is the perfect topping for a any taco. Or nachos if that’s your thing.  It goes together quickly with just a few ingredients.  Radishes, cilantro, onion ( I used chives in the batched pictured) and jalapenos.  Put a hefty squeeze of lime juice and salt and pepper to taste.  You’ll notice I was a little heavy handed on the cilantro because really, what kind of taco is it without a shit ton of cilantro right?!  If you are one of those crazy people who thinks cilantro taste like soap, you may substitute parsley.IMG_67256

 
 
  •      Flat Bread with fresh Radishes and Greens
This flat bread recipe makes two loaves and that’s a really good thing because you’re going to want to eat a whole one by yourself.  It’s that freaking good.
This recipe is the same as my pizza crust recipe.  The only difference is I do not do the second rise when making pizza and I use all the dough for one pizza crust.

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Flat Bread

2 ½ to 3 cups all-purpose flour

1 tablespoon sugar

1 teaspoon salt

2 ¼ teaspoon dry yeast

1 cup very hot water

3 tablespoons olive

2 tablespoons olive + more for greasing the dough and pans

¼ cup Parmesan cheese

Toppings

½ cup goat cheese

2 cups arugula, spinach or baby kale

1 bunch radishes thinly sliced

Mix together 1 cup of the flour, sugar, salt and yeast. Add the very hot water and 3 tablespoons olive oil to the flour mixture. Beat with an electric mixer on medium speed for a few minutes. With a spoon, stir in enough of the remaining flour until dough is soft, leaves the side of bowl and is easy to handle.

Place dough on floured surface. Knead for 5 to 8 minutes, sprinkling with more flour if dough starts to stick, until dough is smooth and springy. Place dough in bowl with 1 tablespoon olive oil, turning to grease all sides. Cover bowl loosely; let rise in a warm place 30 minutes or until dough has almost doubled in size.

Grease 2 cookie sheets with olive oil. Gently push your fist into the dough to deflate it. Divide dough in half. Shape each half into a flattened 12-inch rectangle on a cookie sheet. Let rise in a warm place about 30 minutes.

Heat the oven to 400°F. Using your fingers, gently make 1/2-inch-deep depressions about 2 inches apart in dough. Carefully brush with 2 tablespoons oil, sprinkle with parmesan and goat cheese.  Bake 15 to 20 minutes or until golden brown.

Remove from oven and immediately spread greens on top of the hot bread.  Let them wilt onto the bread for 2 minutes, then sprinkle with the thinly sliced radishes and sea salt.

 

Carrot Top Pesto

If you’ve ever wondered what to do with the green tops of your carrots, this is it!  I’m a huge fan of pesto, especially this one!  It’s great on top of roasted carrots, tossed with pasta or spaghetti squash, on pizza, with roasted potatoes, as a dip….the list goes on.  It’s delicious.

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Carrot Top Pesto

2 Packed Cups Carrot Tops

1/2 Cup – 1 Cup Lemon Basil or Italian Basil

1/4 Cup Parmesan Cheese

1/2 Cup Walnuts

1-2 Cloves Garlic

1 Tablespoon of Lemon Juice

1/4 Cup Olive Oil

Salt and Pepper to Taste

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Directions

Blanch the carrot tops in boiling water for about 2 minutes.  Place them in a strainer and rinse with cold water until cooled.  I squeeze out any excess liquid and then put them into the food processor. Put all the other ingredients into the food processor and pulse until well combined.  You may need to add a bit more olive oil to get it the consistency you like.

Keep any leftovers in the fridge for a few days.  I made BLTs this weekend and used it as a spread on our sandwiches.  Yum.

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Orange Beet Cookies with Orange Glaze

I went a little beet crazy when planting the garden this Spring.  I’m not sure everyone loves them as much as I do, but in my opinion you can never have too many beets!  I love them raw, roasted, pickled and of course baked into yummy sweet treats.

These cookies are really like mini-cakes and are ridiculously good.  I used the same batter and glaze to make cake donuts.  Freaking delicious.

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Orange Beet Cookies

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1 stick butter, softened
  • 2 cups sugar
  • 1 1/4 cups cooked and mashed beets
  • 3 Tablespoons orange juice
  • 1 orange, zested
Glaze
  • 1 1/2 cups powdered sugar
  • 3 Tablespoons orange juice
  • 1 orange, zested
Preheat the oven to 375°.
In a medium bowl combine flour, baking powder, salt, ginger and nutmeg.  Set aside.
In a large bowl combine the butter and the sugar.  Using an electric mixer beat the butter and sugar until light and fluffy.  Add the eggs, one at a time until incorporated.  Add the beets, orange juice and orange zest.  Beat to combine then stir in the dry ingredients.
Line the baking sheet with parchment paper.  Spoon about 2 Tablespoons for each cookie onto the baking sheets.  Bake for about 15 minutes, until slightly golden at the edges.  Remove from the oven and let the cookies rest on the baking sheet for about 20 minutes.
To make the glaze, combine the powdered sugar, orange juice and orange zest in a small bowl until smooth.  Spread a thin layer of glaze over each cookie.  Or you can slop it on like me. I like frosting of all kinds and I like a lot of it!  Let the glaze harden for about 2 hours before stacking them up.  Or eat them all and then you don’t have to worry about storing them.  Yum.
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Chocolate Turtle Bark

This stuff is amazing!  How I did not eat the whole batch today, I do not know.  I have crazy self control I guess.

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Here is how I made it –

Ingredients

12 oz. chocolate ( I used a bag of Guittard chocolate chips.  They are GMO Free and Peanut Free and I get them at City Market)

½ cup butter

½ brown sugar

½ cup sweetened condensed milk

2 Tbsp. maple syrup

Sea Salt

Pecans

 

Cover a cookie sheet with a piece of parchment paper.  Melt 8-10 oz. of the chocolate in a double boiler on the stove or in the microwave using 30 second intervals, stirring in between.  When chocolate is melted and smooth spread out thin on parchment paper.  To make the caramel, melt butter, sugar, sweetened condensed milk and maple syrup in a deep skillet on medium heat stirring frequently.  Turn heat off once melted and combined.  I used a small rubber spatula to drizzle the caramel over the chocolate.  Sprinkle with sea salt and then pecans, as many as you want!  Refrigerate for at least 30 minutes.  Melt the remaining 2-4 ounces of chocolate and drizzle over top.  Refrigerate for another 30 minutes then break the bark into desired size.

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Then you must try to not eat the entire pan.  Good luck, it will be ridiculously hard.  YUM.

 

Lemon Tarragon Peas

Peas are in season at Sweet Pea’s and only for a very short time!  Every year I say I’m not going to grow them again because it’s back breaking work to harvest the little suckers.  Then Spring rolls around and I can’t help myself, I just have to plant them again.  We love them and the shelling peas are Penelope’s favorite vegetable.

This year I grew three different kind of peas.  ‘Penelope’ Shelling or Garden Pea, ‘Oregon Giant’ Snow Pea, and ‘Sugar’ Snap Peas.  Fresh peas are hard to find at grocery stores because they begin to convert their sugars to starch immediately after being picked.  Shelling peas need to be eaten within just a few days of being picked while the Snap peas have the longest shelf life.

I have made this recipe with all 3 different kind of peas and it’s wonderful!

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Lemon Tarragon Peas

  • 1/2 lb. peas
  • 1 garlic scape or 1 clove of garlic
  • a few sprigs of tarragon or dill
  • zest of 1/2 lemon
  • 1 tablespoon coconut or olive oil
  • pinch of salt

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First heat the oil in a skillet.  Add chopped garlic and sauté on medium heat for just one minute being careful not to burn it.  Add the peas and salt, sauté for about 3 more minutes.  Turn the heat off and toss in the chopped tarragon or dill and the lemon zest.  Yum.

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Thumbprint Cookies

I have been making up lots of new batches of jam this spring with the amazing ‘Jewel’ Strawberries I’m growing.  I’ve made Strawberry, Strawberry Rhubarb and my favorite, Strawberry Lemon Marmalade.  I also tried something new this year, Dandelion Jelly!  It has a wonderful golden yellow color and taste a bit like honey.  I wanted everyone to be able to sample them and I thought Thumbprint Cookies was the perfect way.  Here is the recipe I used from my dear friend Betty Crocker. That lady sure knows how to cook!  I altered the recipe from the original just a bit.

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Thumbprint Cookies

  • 1/4 cup packed brown sugar
  • 1/4 cup chilled coconut oil (the recipe calls for shortening but I don’t use that)
  • 1/4 cup butter softened
  • 1/2 teaspoon vanilla
  • 1 large egg yolk
  • 1 cup all purpose flour
  • 1/4 teaspoon salt
  • 1 large egg white
  • 1 cup finely chopped nuts ( I used walnuts and some with shredded coconut)
  • About 6 tablespoons of your favorite jam or jelly

Heat oven to 350 F.

In a medium bowl beat brown sugar, coconut oil, butter, vanilla, and egg yolk with an electric mixer on medium speed until well blended.  Stir in flour and salt.

Shape dough into 1-inch balls.  In a small bowl beat egg white slightly with a fork.  Place chopped nuts in a small bowl.  Dip each ball into egg white, then roll in nuts.  On an ungreased cookie sheet, place balls about 1 inch apart.  Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.

Bake about 10 minutes or until light brown.  Quickly remake indentation with the end of wooden spoon if necessary.  Immediately remove from cookie sheet to wire rack.  Fill each thumbprint with about 1/2 teaspoon of the jam or jelly.

Betty told me this recipe would make about 30 cookies.  For me, one batch made about 20-25 cookies.  Delicious cookies that I will make again this summer when I make new batches of jam!

 

All those GREENS!

We love all the greens that springs bring us!  The best part of eating seasonally is the anticipation of each season’s crops.  My body and my tummy crave the greens that come with spring.  We are literally putting them into every meal at our house right now!  Here are a few of my favorite ways we’ve enjoyed them this week.

Of course the obvious is Big A** Salad Night.  We love to eat a huge salad and it’s even better with a side of homemade corn bread.  The biggest problem with salad is all that chopping!  What helps me is to take a prep day and get all my greens and veggies washed, chopped and in the fridge.  That way when we’re craving a salad it’s all done and we can just throw it on the plate for a meal or a side.

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Elk burgers wrapped in a Swiss Chard leaf instead of a bun!  This burger had grilled spring onions and a goat cheese, chive aioli spread on it.

IMG_6947Greens + eggs + herbs = Yum!  One of my favorite fast meals is Frittata.  You can clean out your fridge and use any veggies and/or meat and it always taste great!  It’s a perfect meal for dinner or breakfast.

This one has a red potato hash bottom, ham, spinach, chives, dill and goat cheese.

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A crust free version of chicken “pizza”

A chicken beast pounded flat, with pesto, Swiss chard, pizza sauce and cheese.IMG_7128IMG_7130

Pound out chicken breast until it’s an even thinness.  Season with salt, pepper and garlic powder.  Sear in a hot skillet with olive oil for just 1 or 2 minutes each side until lightly browned.  Place chicken into a 9 x 13 pan or onto a cookie sheet.  Preheat oven to 350°.IMG_7131

 

 

IMG_7132 IMG_7133I give the chicken a coat of pesto that I have frozen from last year.  It’s just basil and olive oil but it really ramps up the flavor of this dish.

 

 

 

Pile up your greens.  I used Swiss Chard but you can use spinach, kale or beet greens.  Greens shrink considerably when cooked so pile them on!

 

 

 

 

Pour pizza or marinara sauce over the top.

 

 

 

 

Top with cheese.  This is mozzarella and asiago.  Bake covered for 20 minutes.  Remove foil and bake for about 10 more minutes uncovered.

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One of our favorite cooked greens recipe is a spicy, creamy spinach.  You can use any greens you have for this recipe and a mix of greens would be great.

Sautee chopped onion in olive oil for 4-5 minutes.  Add a clove of chopped garlic, cook for 1 more minute.  Add chopped greens (1-2 large bunches of kale, chard, spinach or beet greens).  Cook for a few more minutes until greens have wilted down.  I use about 1/4 teaspoon red pepper flakes and just a pinch of cayene pepper. You can adjust depending on how spicy you like it.  Salt and pepper to taste.  Add about 1/4 package of cream cheese and 1/4 cup of milk.  Cook for a few more minutes until cream cheese is melted and the mix is creamy.  So good even my sweet P likes it!

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I have several other “greens” recipes on my Farm to Table blog so if you are looking for more ways to enjoy the bounty that Spring has brought us you can dig through the archives.  Happy cooking!

 

 

 

 

 

 

 

 

 

 

 

Crockpot Chicken Tacos with Tomatillos

I got a lot of questions today about the tomatillos in the baskets.  Tomatillos are in the night shade family and are also know as the Mexican Husk Tomato.  They have a tangy, juicy flavor and are used mostly in Mexican dishes.  I make salsa verde with them, add them to my tomato base salsa, use them as a nacho topping and yesterday added them to this awesome Crockpot Chicken Tacos recipe.

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I have adapted this recipe from one that my sister shared with me using pork loin.  We love these tacos so much with pork or chicken and the best part is that it takes about 10 minutes to throw everything together.

Crockpot Chicken Tacos

  • 2 pounds boneless skinless chicken or pork loin
  • 2 cups tomatillos, husks removed and cut into quarters
  • 2 cups chopped green chilies
  • 2 cups diced tomatoes
  • 1 cup chopped onion
  • 1 tsp. salt
  • 1 tsp. cumin
  • 1 tsp. garlic powder
  • 1/2 tsp. cayenne pepper (or more if you like it spicy)

Lay your meat at the bottom of your crockpot.  I seasoned mine with a little salt and pepper.

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Add your tomatillos, green chilies, tomatoes and onions.

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Normally I would promote roasting your own green chilies and using fresh tomatoes.  BUT it was my harvest day which means I was super busy.  Sometimes a girl has gotta do what a girl has got to do.

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Add your seasonings and then stir all the ingredients up a bit. (Not the meat, just leave it on the bottom.)

Cook for 6 hours on high or 8 hours on low.  Your house will smell awesome about an hour after you turn your crockpot on.  It smelled like a Mexican restaurant every time I came in from the garden.

About 30 minutes before the cook time is up I shred the meat with two forks then let it cook in the juices for the last 30 minutes.

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We like our tacos with the works. Cabbage, cilantro, radishes, sour cream and cheese.  And of course no taco is complete without a side of Pacifico.

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This recipe makes a TON of shredded goodness so be prepared to throw a taco party.  If you’re not in the party spirit, this freezes really well and will make several dinners.  Yum.

Zucchini Fritters

My summer squash was slow to come on this year but now I have a lot of big, really nice green and yellow zucchini.  I’ve made zucchini bread with chocolate chips, lemon zucchini bread, zucchini pancakes and of course we eat them sautéed, grilled and roasted.  I was looking for a new way to enjoy the plethora and found several zucchini cake recipes.  Not like the sweet yummy dessert type of cake, they’re like a potato cake.  I played around with the idea of a zucchini cake and mine turned out like a fritter and oh so very yummy.

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Zucchini Fritters

  • 3 cups flour
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1/3 cup coconut oil
  • 2 eggs
  • 3 cups shredded zucchini (about 1 large)
  • 1 clove garlic choped
  • 1/2 cup finely chopped onion

Fritter Sauce

  • 1 cup sour cream
  • 2 Tbsp. chopped parsley
  • 1 Tbsp. lemon juice

I make made the Fritter Sauce first so it could sit in the fridge and the flavors could marry while I made the fritters.

Combine the sour cream, parsley and lemon juice.  Cover and put in fridge until ready to slather all over your fritters.  Mmmmm.

To make the Fritters, measure flour, baking powder and salt in a bowl and mix together.  Add coconut oil* and use a pastry knife to “cut it” into flour.  *Use refrigerated coconut oil so it is firm.

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In a separate bowl combine eggs, garlic, onion and zucchini.IMG_2920Combine the wet ingredients to the flour mixture and stir until combined.  Heat a skillet to medium-high heat and add olive oil.  Make fritter batter into 2 inch patties and place on hot skillet.  Cook each side 3-4 minutes or until golden brown.

Serve with the fritter sauce on top or on the side.  This recipe made a lot of fritters, I think it was 13 or 14 so we had lots of leftovers.  They were delicious the next morning heated up and served with scrambled eggs, polenta, ham and kale.

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Yum!

 

Lemony Basil Zucchini Bread

There is this amazing recipe floating around the internet for Lemon Zucchini Bread.  Lemon desserts are my new favorite these days, especially since my husband stopped eating chocolate.  So I took this wonderful recipe that I found on Pinterest from Lil’ Luna and tweaked it just a tiny bit.  And can I say it is freakin’ delicious!

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Lemony Basil Zucchini Bread

  • 2 cups flour
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 2 eggs
  • 1/2 cup coconut oil melted
  • 1 1/3 cups sugar
  • 2 Tbsp. lemon juice
  • 1/2 cup buttermilk
  • 1 cup grated zucchini
  • 1/4 cup chopped lemon basil

For the glaze on top –

  • 1 cup powdered sugar
  • zest of 1/2 a lemon
  • 2 Tbsp. lemon juice
  • 1 Tbsp. milk

Mix flour, salt and baking powder together in a bowl and set aside.

Beat eggs, add coconut oil and sugar until well blended.  Add lemon juice and buttermilk.  Fold in zucchini and lemon basil.

Add dry mixture to wet mixture and stir until combined.

Bake at 350 for 40-45 minutes in greased 9×5 loaf pans or in 1 greased angel food cake pan. Let cool for a bit, then transfer to a cooling rack.  Spread glaze while bread is still just a little warm.

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Eat the entire cake in one night.