We hope you had a lovely fourth, and hopefully enjoyed some coleslaw! The first of the summer squash and cucumbers are starting to size up, while the rest of our ‘hot crops’ (tomatoes, eggplant, peppers) are coming right along. We’re still seeing a lot of radishes this week (although not for much longer), and a few folks have asked what else they can do with radishes besides put them in salads. Here are a few ways we like them!
Quick Radish Escabeche (Mexican Pickled Vegetables)
In a small saucepan, bring 1 cup white vinegar, ½ cup water, and 1 ½ tsp salt to a boil. Finely slice 2 to 3 bunches of radishes or hakurei turnips and place in 8 oz mason jar along with some garlic cloves and peppercorns. Add vinegar mixture until radishes are covered completely and let cool with the lid off. Great with tacos!
Radish Salsa – from our friends at Two Coves Farm!
Dice radishes and/or hakurei turnips and place in bowl, add chopped cilantro, finely sliced scallions, and salt to taste. Drizzle with either lime juice or vinegar and let sit for a few minutes before eating.
Remember to keep sending us any recipes you love!
This week we will also have:
Kale, Spinach, Sassy Greens, Radishes, Scallions, Lettuce, Red and Green Cabbage, Chard, Hakurei Turnips, Garlic Scapes, Beets, and PEAS!
See you all soon!
Alessia and Virginia