Our Veggie of the Week is...
This is one variety of radish that we love here at the farm. It's beautiful color makes it a great addition to any salad. It's great lightly pickled too! Or you can slice it thinly and just add a few drops of lime juice and a pinch of salt for a tasty snack!
In addition to it's beauty, the watermelon radish is also extremely nutritious! It has cancer fighting properties, helps with digestion as well as helping to maintain a healthy heart and healthy kidneys.
Try out this Watermelon Radish Salad brought to you by Alexandra's Kitchen at http://www.alexandracooks.com
Watermelon Radish Salad, Orange & Goat Cheese Salad
1 shallot or half of a small red onion
2 to 3 tablespoons white balsamic vinegar
2 to 3 watermelon radishes
2 to 3 oranges, any variety
a handful of walnuts, toasted and chopped
goat cheese to taste
olive oil to taste
1. Mince shallot. Place in small bowl. Cover with 2 to 3 tablespoons of the vinegar depending on how big of a salad you are making. Add a pinch of salt. Set aside.
2. Cut off one end of the radish. Leave the other intact so you have a handle when you run the radish down your mandoline. Peel the radishes if you wish, though it is by no means necessary. Thinly slice on a mandoline. Arrange radish slices on a platter. I try to fold some of them so they're not all squished down in one flat layer, but arrange however you wish. Season all over with salt.
3. Cut off each end of the orange. Squeeze each end over the radishes, then discard. Use a sharp knife to remove the skin from the orange. Cut in between membranes to remove each slice. Squeeze remaining membrane all over the radishes to extract any juice. Scatter oranges over the radishes.
4. Scatter walnuts and goat cheese to taste over the radishes and oranges. Pour macerated shallots and vinegar over top. Drizzle olive oil to taste (one to two tablespoons) over top. Scatter chives over top if using.
5. Let sit a few minutes (or longer — it benefits from a brief rest) before serving.
Previous Featured Veggies
Don't fear the beet! You can eat the tops like spinach and eat the root cooked or raw. Although, cooking beets may seem daunting, it's really quite simple. Beets can be cooked whole, eaten raw in salads, or pickled! Red and Gold beets add great color to dishes and are extremely nutritious! Don’t forget about the beet tops, beet tops can be sautéed with garlic and olive oil!
How to Roast Beets
Preheat oven to 425F. Trim tops and bottoms of beets. Wash and scrub beets of all dirt. Place beets in a baking dish or roasting pan and fill the pan halfway with water. Add a handful of salt to the water. Cover with foil and bake until beets are tender when pierced with a fork, about 45-60 minutes. The larger the beet the longer it will take to cook. Halfway through the cooking process, turn the beets. When beets are tender, remove them from the water and let them cool down enough to handle. Using a paper or cloth towel rub the skin off.
Beets can be cooked ahead of time and stored in the fridge for 3-4 days.
Helpful tip: Wear gloves while peeling or slicing beets!
Sautéed Beet Greens
When preparing beets, always save the beet greens for sautéing or adding to soups!
Wash beet greens and trim off the stalks, chop beet greens to desired size. In a medium sauté pan, add 2 teaspoons olive oil and 2-3 minced cloves of garlic. Add the washed and chopped beet greens and 1-2 teaspoons of salt. Cook for about 10 minutes or until beet greens are wilted and no longer taste bitter. You can add a bit of crushed red pepper if you like a bit of spice.
Arugula and Beet Salad with Orange Vinaigrette
Orange Vinaigrette (makes 1 2/3 cups)
1 cup freshly squeezed orange juice
(about 3 medium oranges)
1/4 cup rice wine vinegar
1/2 of a small shallot
1/4 cup honey
1/2 tspoon salt
1/2 cup olive oil
Place all ingredients in a blender except for the olive oil. Once the shallot is blended well with the liquids, slowly pour in the olive oil while the blender is still running. If using extra virgin olive oil, it is best to whisk in the oil by hand instead of blending. Blending extra virgin olive oil for too long can make it really bitter and it can ruin your vinaigrette.
To make the salad, toss the vinaigrette with washed and dried arugula, season with a couple pinches of salt, and placed roasted, sliced beets over the top. Great additions to this salad: crispy shallots, crispy bacon, goat cheese, walnuts.
Baby Bok Choy
This is an asian vegetable. Very hearty and nutritious. Steam, sauté, or eat it raw sliced into salads. Don’t be afraid if you have never tried this before. Sauté it with garlic, add it to soups or a stir-fry!
Bok Choy Recipe
Sautéed Sesame Baby Bok Choy with Garlic
Serves 4-5, Cook time: 15-20min
1 Tablespoon Olive Oil
2 large cloves of Garlic
8 heads of Bok Choy
Salt to taste OR 1 tablespoon of soy sauce
1/2 tablespoon Sesame Oil
Sesame seeds for topping
Pre-heat a large sauté pan at medium high heat. Peel and finely chop the garlic cloves. Wash the Bok Choy, separate the leaves from the head and chop the entire leaf (white and green parts) into large pieces or you can keep the leaves whole for a more eye catching dish. If chopping the leaves, be sure to add the stalks to the pan first as the leaves will cook more quickly than the stalks.
Add olive oil to the warm pan and let the oil warm up. Add the finely chopped garlic to the pan and let it infuse into the olive oil for about 1 minute. Be sure not to burn the garlic, slight browning is okay. Add the washed and prepped Bok Choy to the pan and sauté for about 7-8 minutes or until the leaves turn bright green and the white stalks are somewhat translucent. Season with salt or drizzle in 1 tablespoon of soy sauce. When finished cooking, turn the heat off and drizzle in 1/2 tablespoon of sesame oil.
Serving suggestion: Serve on top of white rice and sprinkle with sesame seeds. You can add any type of meat, seafood, or other veggies to this dish as well. Add sautéed Bok Choy to soups or eat as a side dish.