April recipes

Spinach: almost every morning Kate and I put a few handfuls of spinach into a blender with a banana, almond milk, a splash of orange juice, yogurt, and flax seeds. It is a really great way to get your greens in without doing anything too labor intensive.

If you are looking for something less easy with more spinach-y deliciousness check out one of these recipes:

Radishes: Round, breakfast, daikon, black, and watermelon are the 5 types of radish we grow on the farm. The general rule with radishes (and many other types of veggies) is that the darker they are in color the spicier they are in flavor. The french breakfast radish and the watermelon radish are our least spicy radishes while the deep purple round radish and the black radish are our most spicy. The radish greens can also be eaten. I do not enjoy the radish greens raw because they have a little prickliness to them, which disappears when cooked.

Peas: I can’t be too sure, but I think everyone loves peas. At home, the majority of the peas go raw, straight into our mouths and often those intended to go home do not make it past the car ride. Here are a few of the recipes we’ve used when they make it home:

Mustard: was the green I most explored in 2017. It is beautiful when bunched, carries a spice that fills your sinuses when eaten raw, and is delicate and slightly sweet when cooked. I have most enjoyed mustard in baby salad mixes with a parmesan vinaigrette dressing and as a bed when roasting a full chicken. It has been most surprisingly delicious baked as one might bake a kale chip and wilted in an egg sandwich!

  • White bean stew– we do not eat pork at home and so I would substitute the pork for 2 tablespoons of miso paste or better than bouillon, and cook the beans in either chicken or veggie stock.
  • Mustard green salad with roasted potatoes & tomatoes– in this recipe I would substitute the potatoes for sweet potatoes. Nothing against regular potatoes, but the sweet potatoes will compliment the bitterness of the raw mustard greens.