This week your basket contains: potatoes, purple sprouting broccoli or Brussels sprout raab, greens mix (collards, kale and Swiss chard), radishes, mustard greens, and leeks. 

RHUBARB is ready!  You can order a bunch (approx. 1 lb) for $3

When radishes come on, they come on with a vengeance!  This is a great way to use the abundance of radishes you have today.

INDIAN RADISH WITH CHOPPED RADISH GREENS

18-20 medium radishes

1/2 lb. radish greens, chopped

1 tsp. cumin seeds

1/2 Tbsp. coriander seeds

1/4 tsp. ajwain seeds

3 Tbsp. vegetable oil

1/2 tsp. turmeric

1/4 tsp. cayenne or paprika

2 tsp. maple or brown sugar

1 tsp. salt

2 tsp. fresh lime or lemon juice

Wash and trim radishes, thinly slice.  Place the radishes in a steaming basket, lay greens on top and steam until tender-crisp.  Combine the cumin, coriander and ajwain seeds in a small bowl.  In a large, heavy bottomed nonstick pan, heat the oil over high heat.  When it is hot but not smoking, add the spice seeds and fry until they darken a few shades.  Seconds later, add the radishes and greens.  Stir in the turmeric, cayenne or paprika, and sweetener.  Reduce the heat to moderate and fry for 4-5 minutes.  Remove from the heat, add the salt and lime or lemon juice and toss to mix well.  Serves 4.  Adapted from The Best of Lord Krishna’s Cuisine by Yamuna Devi.

This is perhaps the best recipe we have for using large volumes of greens you may have on hand including endive, mustard, radish tops, arugula, etc.  It is also easy to substitute leeks for onions.

MIXED GREENS ENCHILADAS

2 Tbs. veg. oil

2 cloves garlic, chopped

1 onion, chopped

4 cups coarsely chopped greens

1 Tbs. butter

1 Tbs. flour

½ cup milk

½ cup grated cheddar cheese

6 corn tortillas

½ cup salsa

Preheat oven to 375 degrees.  Heat oil, sauté onion & garlic until golden.  Add greens in small amounts until cooked down.  In another pan, melt butter, stir in flour, add milk slowly and then cheese.  Stir until thick then mix into cooked greens.  Fill the tortillas, roll and place in a lightly oiled baking dish.  Spread salsa over and bake for 25 minutes, until edges of tortillas are crisp.  Adapted from The Cook’s Garden catalog.

If you have pale green raab in your basket today, it is Brussels sprouts raab. It will have a faint, mild Brussels sprout flavor that is very tasty and sweet.

“MAPO” TOFU

2 cakes extra firm tofu

1/4 cup vegetable oil

1/4 cup soy sauce

1/4 cup dry sherry

2 Tbs vinegar

1 1/2 Tbs grated fresh ginger

3 Tbs tomato paste

1 cup water

1 Tbs sesame oil

3 cloves garlic pressed

cayenne pepper to taste

2 cups thinly sliced onion

1 large bunch broccoli in 3 inch spears (or use purple sprouting Broccoli)

4 cups sliced mushrooms (1 lb.)

2 Tbs cornstarch dissolved in 2 Tbs cold water

toasted walnuts

3 scallions sliced diagonally

Cut tofu into 1-inch cubes and set aside.  Whisk together soy, sherry, vinegar, ginger, tomato paste, water sesame oil and garlic and cayenne and set aside.

Heat the oil in a large pan or wok.  Sauté onions for 3-4 minutes, stirring often.  Add broccoli and sauté for 3 minutes then add mushrooms and continue sautéing and stirring for 3 minutes.  Pour in the sauce and add tofu.  Lower heat, cover and simmer until the tofu is heated through.  Add the dissolved cornstarch, bring back to a simmer while stirring until the sauce thickens.  Serve on rice garnished with walnuts and scallions.  Serves 4-6.