Hi Everyone,
This week’s tips include a few standard preparation tips:
We recommend washing all produce just before use, always.
Watermelon Radish – aka red heart radish. These are heirloom radishes with vibrant
colored interior and slightly sweet and peppery flavor. Great sliced and added to a salad
or on a charcuterie board. They can also be roasted as part of a fall root vegetable
combo – you can’t go wrong.
Lettuce Mix – a mix of red and green lettuces, the heads are small but the flavor is
exceptional
Bean Mix – purple celine, dragon’s tongue, and provider beans – the last of the season.
We’ve been cooking all 3 together and enjoying the texture and flavor profile that
combining the 3 varieties brings.
Garlic CVF variety – sauteeing some of this with the tatsoi makes an amazingly simple
and tasty dish
Tatsoi aka “the new spinach” – excellent raw or lightly cooked (don’t overcook, just like
baby spinach) – recipes below
Brussels Sprouts – we steamed/boiled brussels sprouts for years and loved them. Then
we tried oven roasting them – wow! Simple add a bit of salt and pepper and olive oil and
roast in a baking dish or cookie sheet on a high heat (450 F is perfect). When you see
them getting a slight crispiness and color change, they are done. Some folks also like to
leave them in longer and get a bit of a char.
Sweet Potatoes – excellent for a pie, baked whole, cubed and boiled, or baked with
watermelon radishes and lightly seasoned.
Red Cabbage – all cabbages are super healthy cruciferous vegetables. Red cabbage
has additional anthocyanin antioxidants due to the deep red/purple color. We like to
shred it and make a salad, also nice in miso soup or a stir fry.
Here is a great article with many yummy tatsoi recipes from a reliable source:
https://food52.com/blog/6220-tatsoi-is-the-new-spinach-haven-t-you-heard