Week #45 (4/5 & 8)

This week your basket contains: potatoes, RADISHES, salad mix (mustard greens, lettuce, and arugula), French sorrel, Endive, and purple sprouting broccoli or cauliflower or raab)amethyst radish

We always celebrate the first radishes of the year.  They are a certain sign that we have turned the corner in terms of having new crops in your baskets. We seeded these radishes in early February.  In summer and fall radishes are a reliable 28 days to maturity, but in late winter with cold temperatures and short days, they can take up to 60days to mature even in one of our hoop houses.  That means we spend a lot of time staring at slowly growing radishes muttering encouraging words!  Remember that the greens of radish are edible (like turnip greens).  They can be added to the sorrel or endive (or both)  to round out any recipe.  These are a couple of our favorite recipes.  You can also find more radish recipes on our web site.


2 cups coarsely chopped fresh sorrel, ribs removed

2 garlic cloves, roughly chopped

1/3 cup freshly grated parmesan

1/4 cup pine nuts

1/2 teaspoon salt

1/4 cup olive oil

In a food processor or blender puree the sorrel, garlic, parmesan, pine nuts and olive oil.  If you are not going to use the pesto right away, transfer the pesto to a jar with a tight fitting lid and refrigerate it, for up to 2 weeks. Makes about 1 cup.When you are ready to use the pesto simply stir together in a heated serving bowl the pesto and 2/3 cup of the hot cooking water. When the pasta is al dente, drain it in a colander, add it to the pesto mixture, and toss the mixture until the pasta is coated well.


8 cups chicken broth (homemade if possible)

1/2 cup dry white wine

1 cup whole canned tomatoes, crushed with your hands (do not use canned crushed tomatoes)

2 large cloves garlic, minced

1 medium to large onion, minced

1 15-ounce can chickpeas, rinsed and drained

2 large handfuls escarole or curly endive leaves, finely chopped

1/3 tight-packed cup fresh basil leaves, finely chopped

1 cup tiny pasta (anice, orzo, stars or alphabets)

Salt and fresh ground black pepper to taste

1 cup or more freshly grated Parmigiano-Reggiano cheese.

In a 6 quart pot combine the broth, wine and tomatoes. Simmer uncovered 5 minutes. Add the garlic, onion, chickpeas, greens and basil. Simmer partially covered 20 minutes.  Stir in the pasta and simmer, partially covered, 8 minutes or until pasta is tender. Taste soup for seasoning. Serve hot, passing the cheese to be sprinkled on the soup as its final seasoning.   Serves 6 to 8 as a first course; 4 to 6 as a light main dish. Soup can be done a day ahead up to point of adding the pasta.  Copyright 2004 Lynne Rossetto Kasper.


1 bunch radishes

2 tablespoons thinly sliced chives

olive oil

2 to 4 ounces Parmesan

salt and pepper

radish sprouts, leaves, or arugula greens, optional

Set aside a handful of the most tender radish greens. Trim the radish roots, leaving just a bit of the stem, and wash them well. Wick up the excess moisture with a towel, then thinly slice, either lengthwise or crosswise. Put them in a bowl and toss with salt, chives, radish greens, and enough oil to coat lightly.   Put the radishes on a platter, shave the cheese over them, and add pepper and the optional greens, if using.   Adapted from Deborah Madison.

RHUBARB is ready! We can send you enough for a pie (approx.. 1 Lb.) for only $3.  Email your order now!

WE HAVE EXTRA SPAGHETTI SQUASH!  We can add one to your basket if you like (free, of course).  Just email us.