Back in the kitchen

Spring has sprung and summer is fast approaching and that means farmers markets and CSA boxes. We are doing Dominion Harvest  right now, and I really like it. You can choose weekly or every other week deliveries (we do every 2 weeks right now). On Wednesday’s a  red box full of veggies, eggs, cheese and sometimes a little surprise (we got jam our first week) are delivered.

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Our first weeks bounty, kale, bok choy, strawberries, shitake mushrooms, lettuce, spring onions, cheese and eggs

This week our box contained collards (recipe for a salad coming next week) more eggs and cheese, shitakes, strawberries, rainbow chard, spring onions and radishes. Now I was excited about everything except the radishes. What to do? I am not a fan of raw radishes so it was off to the oracle of ideas, twitter. A few ideas to quick pickle them, slice and eat with fresh butter and salt and then a suggestion to roast  them. Roasted veggies, yes.

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Roasted Radishes with Spring Onion

1 bunch radishes, washed, tops trimmed off (save those and add them to a salad) and quartered

1 large spring onion, sliced

oil

salt and pepper

italian seasoning

rep pepper flakes (optional)

Toss the radishes and onion with oil, salt, pepper, italian seasoning and red pepper flakes. Spread on a sheet pan, roast at 400 degrees for 40-45 minutes, stirring half way through. Delicious! Roasting takes the “bite” out of the radishes, if you are not a fan, this recipe should change your mind.

Picture 011Enjoy! Next up, Overnight Marinated Collard Salad

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2 thoughts on “Back in the kitchen

  1. I don’t think I’ve ever cooked radishes before but I love roasting veggies so I bet I would like this a lot! Looks delish!

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