Hi Everyone,
This week’s tips include a few standard preparation tips:
We recommend washing all produce just before use, always.
Tatsoi – aka the new spinach, we love it raw in a salad, also nice sauteed – be careful
not to overcook
Daikon Radish – great in soup, sliced or shredded into salads, also makes a great
French fry, roasted with other root vegiges
Black Spanish Radish – a similar flavor to horseradish, it gets more mild if you slice
thinly and dress with vinegar, excellent in soups or roasted
Purple Top Turnips – we have been including turnips in almost everything and they add
a nice flavor raw or cooked, spectacular when roasted
Lemon Balm – great anywhere you want lemon flavor, minced into a salad, makes an
excellent cannellini bean dip, also wonderful as tea. The Latin name is Melisssa
Officialis, this amazing herb is versatile and not to be overlooked
Yellow Onions – if making root veggies, you can cut the onions into big chunks and roast
with the other veggies
Sweet Potatoes – an excellent part of roasted root veggies, these are very sweet and
balance the flavor of turnips and radishes
Here is some good info and recipe ideas on black Spanish radishes –
https://food52.com/blog/10004-black-radishes-and-how-to-eat-them-raw-or-roasted
Some helpful info on daikon radishes –
https://www.thespruceeats.com/chinese-white-radish-daikon-694717
A tasty turnip recipe –
https://www.thespruceeats.com/roasted-turnips-2217054