Tag Archives: csa


Hey there,

Here are some very simple cabbage recipes. I’m particularly interested in the Japanese Pizza!

(Photo credit: Lizzy)

Okonomiyaki (Japanese Pizza) Recipe

Asian Braised Cabbage

Roasted Cabbage with Bacon

Rustic Cabbage Soup Recipe

Hot and Sour Mushroom, Cabbage, and Rice Soup

Vegan Fat-Free Mexican Cabbage Recipe

(Photo credit: The Library of Congress)

More Radish and Radish Greens Recipes!

Hey everyone!

I figured we could use plenty of radish recipes. I recently have been roasting the radishes in the oven with sesame oil, garlic, soy sauce, and spicy Sriracha sauce. The radishes turn out very spicy, which I love! And I enjoy them hot out of the oven or cooled off in the fridge.

As for the radish greens; well I throw them in pasta, pesto, salads, etc, but I’ve found some other recipes utilizing the greens and the radishes on the good ol’interwebs.

Rustic Radish Soup

Mulor shaak — looks interesting!

Radish Leaf Pesto

Roasted Radishes with Radish Greens

Pickled Radish Greens

Sweet, Sour and Salty ‘instant’ Radish Pickles

Beef and Radish Stir-fry — recipe as follows

from a recipe in a Canadian online magazine called “Metro”
Serves 4

~ 10 oz. of beef strip, loin, or rib-eye steak [you could try other cuts also; I would!]
1 bunch radishes
1 bunch cilantro [I don’t think they mean that much; a tablespoon or two when chopped should be sufficient]
1/4 C fresh or frozen peas [or dice up sweet green pepper]
2 tbsp. soy sauce
1 tbsp. cornstarch [or 2 tsp. arrowroot]
1 1/2 tsp. Chinese five spice powder
1 tsp. horseradish or wasabi (fresh or prepared), according to preference
1 tbsp. olive oil

Slice beef thin. Wash and slice radishes, but not too thin so that they remain crunchy. Mince cilantro and set aside. Blend soy sauce, cornstarch, Chinese five spice, and horseradish/wasabi in a small bowl.
In a skillet or wok, heat oil and saute slicesd beef. Add radishes and green peas [or diced sweet pepper], then sauce. Simmer 30 seconds or so, until sauce thickens. Cooked radishes turn light pink and become milder. Sprinkle with minced cilantro and serve. [I’d serve it with fresh steamed rice, or over rice noodles.]


Baked Watermelon Radish Chips — recipe as follows:

Baked Watermelon Radish Chips
I liked this idea better than the ‘fried’ chips… deep-frying just takes so much oil!

Preheat your oven to fairly hot – 400 to 425 degrees.

Slice the radishes as thinly evenly as possible. Then lightly coat them with olive oil (or other veggie oil). I’d put them in a bowl and drizzle a little over them then use my hands and massage them around gently to get them all coated.

Spread them evenly on a baking sheet (you can put down some parchment paper if you like, for easier cleanup) – do not crowd or overlap them if at all possible. Sprinkle with seasonings — option 1: salt and cumin; option 2: garlic salt, paprika and chili powder (or salt, paprika, chili powder and finely minced garlic); option 3: just salt.

Bake them 10 minutes, then check to see how they’re doing. Depending on how thinly you sliced them, they may be done, or they may require more time. They should be lightly browned and crispy.

Serve as is for a crunchy snack, or with sour cream or ?? for dipping. Yum!

You know… while you’re at it, why not slice up some turnip too, and bake ’em along with the radish slices, so you have crispy pink-and-white chips?


Relishing The Radish — a great article from NPR which includes recipes like this one:

Daikon Green Tea-Ni

Gin is flash-infused with green tea to create this subtle sipper, which melds with earthy daikon and piquant ginger flavors. Taste the daikon first for pungency. If the radish is very mild, use an extra couple of slices.

Makes 1 cocktail

1 green tea bag

2 ounces gin

3 to 5 pieces of daikon radish, peeled and sliced thin

1 1/2 ounces ginger liqueur

3/4 ounce fresh lemon juice

1 mint sprig, for garnish

Immerse tea bag in hot water for 10 seconds, then remove it from the water and immerse it in the gin. Allow to steep for 5 minutes. Remove tea bag.

Use a muddler or the back of a spoon to crush the pieces of daikon at the bottom of a cocktail shaker. Add tea-infused gin, ginger liqueur, lemon juice and ice. Shake vigorously and strain into a martini glass. Garnish with mint sprig.


This CSA blog from, Daloz Farm, has a bunch of delicious sounding radish recipes, like this:

Radishes with Pasta and Radish Greens
24 radishes, sliced (about 2 cups) with green tops
2 tablespoons olive oil
1 medium onion, chopped
12-ounce package short pasta such as penne or shells, cooked
1/4 cup cooking water from pasta
1/3 cup freshly grated Parmesan or Romano cheese
Salt and pepper

1. Separate the greens from the radishes. Wash greens in several changes of cool water. Drain or spin dry in a salad spinner. Wash and trim radishes. Thinly slice radishes.
2. Heat oil in a large skillet or wok. Add onions and cook just until they begin to soften. Add radish slices and greens. Cover and cook for 5 to 7 minutes or until greens wilt and radishes look almost translucent. Remove from heat. Season with salt and pepper. Taste. Adjust seasoning.
3. Add drained pasta to skillet and toss. Add cooking liquid from pasta and stir. Sprinkle on the cheese and toss. Pass additional cheese if desired.


And lastly, because I’m into the idea of posting video lately, a cool time lapse video of radishes growing!



We received a bunch of garlic in our shares this season and I’ve been curious about recipes that feature garlic as the main ingredient. I’ve done some research and this is what I’ve found.

Garlic is related to the lily family which includes onions, shallots, chives, and leaks. The word garlic comes from the Old English garleac, meaning “spear leek.” Garlic is native to Central Asia and dates back to over 6,000 years ago, and has long been a staple in the Mediterranean region, and a prized seasoning in Asia, Africa, and Europe.

In years past garlic was even used as currency and valued by many cultures for its medicinal properties. Garlic contains vitamins, C, A, and B, which stimulates the immune system to eliminate toxins and combat carcinogens. Garlic is also known to kill 60 types of fungi and yeast. I eat a bulb of garlic every time I feel myself coming down with something and I really believe it helps to ward off illness.

Garlic is healing and tasty, and the following are some recipes inspired by garlic.

Garlic Sauce Recipe   

Cabbage and Garlic Soup

Garlic Potato Pie

Pickled Recipes: How to Pickle Garlic    

Roasted Butternut Squash and Garlic Soup

Roasted Garlic Bulbs   

Roasted Garlic Soup with Parmesan Cheese    

Chicken with Forty Cloves of Garlic

Richard Olney’s Garlic Soup Recipe

Roasted Garlic Mashed Potatoes

Don’s Stinky Great Garlic Balsamic Vinegar Salad Dressing     


The Mighty Turnip

The delicious sweet white doll turnip has started showing up in the CSA share and I could not be more excited. I cooked and ate the greens and roots the day I got my share! I love sauteing the greens in a little olive oil, along with onions and garlic and a few dashes of Braggs amino acid. Then roasting the roots with the same combination of olive oil, onions, garlic, and Braggs until they are slighted browned. I. Love. Turnips.

But I wanted to dig up some ideas for other ways to cook turnips and through the magic of Google I have dug up some great things to share.

First off, I’d love to share an awesome blog post from a fellow CSA member, Adelle Frank, on the lovely turnip. Click: HERE for her post.

If you did not click on Adelle’s link then shame on you, because you missed this great link she included in her post which of course is all about the turnip: grow veg.com

Atlanta Magazine has a recipe for Sauteed Turnips: Here

A nice article about turnips and a recipe for Glazed Turnips and Carrots: Here

Cook.com suggest pickling and mashing turnips: Here and Here. Mashing turnips with potatoes is very tasty.

Mariquita Farm’s CSA blog has a great photo recipe essay for Julia’s Turnip Soup: Here

Mariquita Farm’s CSA blog also has an entire page of turnip recipes, highlights include Pear and Turnip Soup and Turnip Risotto, make sure to check that out: Here

In conclusion, don’t fear the turnip, it can be cooked numerous ways and don’t be afraid to experiment.  And if all else fails eat that turnip raw, cut it up and eat it as is, topped on salads, or like a chip for dipping.

Happy eating!


It’s the time of year for radishes to show up in our weekly shares. Last year it was a bit daunting for me trying to figure out different ways to eat and enjoy radishes. I think I did a pretty good job of it and grew to love them. I would include the greens in my salads, on sandwiches, lightly saute them in a pan with garlic. I would half the radishes and put them on bread with butter, as salad toppings, thrown into soups, stews and stir-frys and perhaps my favorite way was to use radishes to make kimchi. I also love to make cold radish salads with lots of fresh ginger and miso dressing.

Here are two past blog posts that include links to radish recipes:

Here:  What to do with all those Radishes?

And here:  Hakurei Turnips, Radishes & Kale

Before I go here’s a little radish history for you. Did you know that the Chinese started cultivating radishes around 700 B.C.? As a gift of good-will, China gave radishes to Japan where the radish is still loved today and shows up in many of their dishes.

The Egyptians also enjoyed radishes and there are ancient writings that tell of Egyptians eating radishes before the pyramids were built. And in ancient Greece the radish was so loved that they made gold replicas of them to give to the god Apollo.

And the last little fun fact, when the radish made it to England around 1500 it was rumored to cure all kinds of nasty aliments like kidney stones, worms in the intestines, and acne.

The links were I found these cool facts-

Here: All Things Radish – History, Growing, and Nutrition

And here: History Of The Radish

How do you guys enjoy your radishes?

Escarole Endive

We are getting Escarole Endive in tomorrow’s CSA share and I wanted to share with some recipes.

But first here’s a little description of what Escarole is: “Escarole, or broad-leaved endive has broad, pale green leaves and is less bitter than the other varieties. Varieties or names include broad-leaved endive, Bavarian endive, Batavian endive, grumolo, scarola, and scarole. It is eaten like other greens, sauteed, chopped into soups and stews, or as part of a green salad.”

Chickpea Escarole Stew

Sauteed Escarole with Parmesan and Toasted Pine Nuts

Escarole Recipes from Mariquita Farm’s CSA – there are a TON of recipes here.

Escarole and Beans

Fettuccine with Escarole and Brie

Don’t these recipes sound amazing!!?


(Photo credit: Photos are from the recipe’s website.)

Carrot greens make delicious…

Pesto! Crazy, right?

Joe suggested to me that I make pesto using the carrot greens from this week’s share. I did and it’s yummy! I didn’t have pine nuts and used what I had in the pantry which was soy nuts, they worked great.

In my food processor I added lots of garlic (about 2 full heads), a bag of soy nuts, salt, pepper, and olive until it tasted right, and all the carrot green I had. That’s it!

Here’s a recipe using walnuts: Carrot Top Pesto



(Photo credit: Slowfood Chef)