June 21st is upon us, marking our first Community Supported Agriculture organic veggie basket:

1 bunch Spring Onions
1 bag Mesclun
1 head Lettuce
Baby Bok Choy
1 bunch Radishes
1 bunch Garlic Scapes
1 potted Basil Plant
1 bunch Tarragon

Early season is salad season. Enjoy your lettuce and meclun with some of the tender sweet radishes, spring onions and some chopped basil and tarragon. My favourite dressing is the following shaken in a mason jar: olive oil, local honey, whole grain dijon mustard, white wine vinegar, cracked pepper, sea salt. I often add some scrambled egg (from our hens) on top of the salad to give it a bit more weight!

If you find radishes a bit too hot, try cooking them…

Radishes with Brown Butter, Lemon, and Tops

1 bunch of Radishes
1 Tbsp. Olive Oil
Coarse Salt
1 Tbsp. Unsalted Butter
1/2 tsp. Fresh Lemon Juice

Preheat oven to 450 F and brush a pan with the olive oil. Coarsely chop the first inch of radish tops and set aside. Cut the radishes in half. Toss the radishes with the olive oil and place them cut side down on the pan and sprinkle with salt. Roast the radishes until they are tender crisp ~ 18 minutes. Melt the butter in a pan and stir it occasionally until it browns. Remove from heat and stir in the lemon juice. Put radishes on a dish and drizzle with the brown lemon butter.

Radish Butter on Baguette

Grate your bunch of radishes, and using some paper towel, squeeze out the liquid. Mix the grated radish with 4 Tbsp of unsalted butter. Spread the radish butter on a baguette and toast in the oven like you would garlic bread – 375 F until crispy and browned.

Ginger, Soy and Sesame Baby Bok Choy 

~3 heads of Baby Bok Choy
1 Tbsp. Olive Oil
1 Clove Garlic, chopped
1 Tbsp. Ginger Root, minced
Pinch Hot Pepper Flakes
1 Tbsp. Soy Sauce
1 tsp. Sesame Oil

Trim the base of your Bok Choy and cut in half lengthwise. Heat Olive Oil, Ginger Root, Hot Pepper Flakes in a pan over medium heat and add the chopped garlic, cooking it for about 30 seconds. Toss in the Bok Choy along with 2 Tbsp of water. Cover and steam for about 4 minutes until tender crisp. Drizzle with the Soy Sauce and Sesame Oil. Makes a nice side dish.

Garlic Scapes

Scapes are often compared to beans, but garlicy tasting. You can eat the entire scape but the pod and tip above it are often fibrous and best discarded. I’m happy eating the whole scape though. I think garlic scapes are best served in the most simple way: sauteed in a pan with butter. You can also…

  • chop them up and mix them with sourcream for a dip
  • chop them and sprinkle them on a salad
  • chop them and add to a dressing
  • add to mashed potatoes for a gentle garlic flavour
  • make a pesto

Happy Eating!

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