Veg of the Week 6/8/20: Radish

Hello everyone,

Thank you so much for a great first week! It was very excited for us to deliver some of our very first vegetables! We look forward to offering you more veggies as the season progresses. We're also excited to share that with your help we've raised $125 for Campaign Zero! Moving forward we will continue to donate 10% of coffee sales to Campaign Zero for the rest of June!

Sautéed Radish with Fresh Herbs:
(Recipe adapted from Alison Roman’s Butter Tossed Radish)

• 1 bunch of radish

• 2 tablespoons Olive Oil

• 1-2 cloves of garlic (or green garlic, garlic scape)

• 1 bunch radish, greens attached, sliced in half lengthwise

• 1 tablespoon vinegar (any kind you have, we like champagne vinegar or a squeeze of lemon)

• 3 tablespoons butter

• 2 tablespoons fresh herbs (dill, cilantro, parsley, basil, chives, thyme or a combination of all/some)

Heat oil in pan until shimmering, add garlic and radish, season with salt and pepper.

Cook about 2 minutes, radish greens should be wilted but the radish should still have some bite to them.
Add butter and vinegar, turn off heat once butter is melted. Toss with herbs and more salt and pepper.

Notes: This recipe is also wonderful with turnips!

Enjoy!

What else is growing:

We've got new veggies coming up this week, and some may be new to you! First up is Spigariello, in the same family as broccoli and kale this amazing vegetable lands somewhere in between. Sweet, tender, blue green leaves all season long, like kale with broccoli flavor. Towards the end of the season its flower shoots (raab) can be harvested as well, so look forward to that!

We've nearly run out of green garlic, just in time for garlic scapes to take their place! Scapes are the young flower shoots of the allium family. Limited availability this week.