June 10

From Agriberry

  • Cherries

From Tomten Farm

  • Red Beets

From Origins Farm

  • Broccoli
  • Swiss Chard
  • French Breakfast Radishes
  • Basil

Ever wonder why they are called 'French Breakfast Radishes'?  This Washington Post article says:

...a French Web site called Jardins des Pareillas suggests that after a day’s gardening in the hot sun, or after a dinner rich in cheese, you need a breakfast that will eliminate wastes and toxins for better liver and gallbladder function. The site’s recommendation: radishes.

Quinoa Salad with Spring Radishes and Greens

From The Kitchn

Serves 4 as a side salad (or 2 as a main dish)
1/2 cup quinoa
1/2 teaspoon salt
3 tablespoons good, unsalted butter
1 1/2 cups microgreens or baby greens, such as arugula
1/2 cup sliced radishes 
2 tablespoons thinly sliced fresh basil
1 teaspoon lemon zest
1 teaspoon lemon juice
1/4 teaspoon fleur de sel or other flaky sea salt

Transfer the quinoa to a fine-mesh strainer, rinse thoroughly with cool water, and drain. Place rinsed quinoa in a small saucepan with 1 cup water, 1/2 teaspoon salt, and the butter. Bring to a boil, the reduce to a simmer over very low heat and cover. Cook for about 15 minutes, or until all liquid is absorbed.

Remove the pan from heat and let stand, covered, for 5 minutes. Fluff with a fork and spread the quinoa out on a dinner plate to cool completely.

Toss the cooled quinoa with all other ingredients. Taste and add more salt if desired. Serve by itself or on a bed of lettuce.

Recipe Notes
Make this salad into a complete meal with a poached egg, chicken, or salmon, or tossed with toasted almonds and goat cheese or feta.

Beets with Pine Nuts, Swiss Chard and Beet Greens

From NY Times Cooking

5 pounds beets, with their greens if possible
½ cup pine nuts
2 pounds Swiss chard
3 tablespoons peanut or vegetable oil
½ to ⅔ cup extra-virgin olive oil
1 clove garlic, crushed
1 teaspoon Dijon mustard
2 to 3 tablespoons balsamic vinegar
 Coarse salt and freshly ground pepper to taste

Preheat oven to 375 degrees. Trim the stalks from the beets and place them, in their skins, on a sheet of aluminum foil. Bake them for about an hour and a half, or until they are tender when pierced with a sharp knife. Cool and slip off the skins and cut the beets in one-and-a-half-inch cubes.
Meanwhile, place the pine nuts in a small pan and roast them until they are golden (about 10 minutes).
Remove the stalks from Swiss chard and beet greens. Saute Swiss chard leaves and beet greens in the peanut oil or vegetable oil until wilted, which will have to be done in two batches. Place in a serving dish and keep warm if serving right away.
Combine the olive oil with the garlic, mustard and vinegar. Press down on the garlic with the tines of a fork to extract the juice. Remove the garlic and season the dressing with salt and pepper to taste. Pour the dressing over the beets, toss and correct seasoning. Place the beets on top of the greens and sprinkle with pine nuts. Serve warm or at room temperature; do not refrigerate.