Gearing Up For Eating Seasonally

Alas the sun is definitely out today! As I prepare for a local foodies meeting here in Vancouver, I thought I would share some of the recipes Rosemattel's CSA subscribers have to look forward to as they venture into "seasonal eating" !

Spring Green Soup/ Serves 4 – 6

6 Tbsp butter or olive oil
1 C chopped onions or leeks
8 C loosely packed radish leaves or other spring greens*
2 C diced peeled potatoes
6 C liquid (water, vegetable stock, chicken stock)
1/2 C cream (optional)
Salt and freshly ground pepper to taste

Melt 4 Tbsp butter in a large saucepan, add onions or leeks, and cook until golden, approximately 5 minutes. Stir in radish tops, cover pan, and cook over low heat until wilted, 8-10 minutes. Meanwhile, cook potatoes in liquid until soft along with 1 tsp salt. Combine with radish tops and broth, and cook, covered, for 5 minutes to mingle flavors. Puree finely in a food processor. Add cream if desired. Season to taste with salt and pepper.
*Can be made with radish tops, Swiss chard, beet greens, dandelion greens, kale, spinach, or whatever other greens you have available.

Spring Radish Salad/ Serves 4

1 bunch fresh radishes
2 - 3 Med sized carrots
2 bunches arugula or baby spinach
salt and pepper to taste
Extra virgin. olive oil for drizzling
2 Tbsp freshly grated Parmesan cheese (optional)
Lemon wedges

Trim the radishes and slice them thinly. Peel the carrots and cut them on the diagonal into very thin slices. Snap off the tough stems from the arugula. Gather the arugula into a bunch and cut it crosswise into strips.
Arrange the arugula on a platter. Scatter the sliced radishes and carrots over the arugula. Season with salt and pepper to taste. Drizzle with enough olive oil to lightly moisten the vegetables. Sprinkle Parmesan over the top if desired. Serve with lemon wedges to squeeze over the salad.

Radish Slaw Serves 4

1 bunch radishes, cleaned well and shredded (about 2 Cups)
3 C finely shredded cabbage
1 C coarsely grated carrots
½ C thinly sliced red onion
2 Tbsp fresh lemon juice
½ tsp sugar
2 Tbsp olive oil
2 Tbsp finely chopped fresh cilantro, mint, or parsley leaves

In a bowl, toss together all the ingredients, then add salt and pepper to taste. Although this recipe calls for both cabbage and carrots, it’s very tasty without!

Kale Chips--a.k.a Seriously Addictive Snack Serves 4

1-2 bunches kale
1 tablespoon apple cider vinegar
1 tablespoon oil
coarse salt (to taste) or favorite seasoning blend (we love hot n' spicy Spike)

Pre-heat oven to 350 degrees Fahrenheit. Wash and de-stem kale. Chop or tear into "chip" size pieces.
Spread onto baking sheet. Pour the apple cider vinegar, oil and seasoning (1-2 tablespoons) onto kale. Mix to coat all pieces.
Bake for 10 minutes or until crispy. Serve immediately!