January 4

Tricycle Gardens:

  • Magenta French Crisp baby lettuce mix
  • Rainbow radishes
  • Pak choi


  • Pink Lady apples


  • Lemongrass
  • Fresh baby ginger
  • Baby leeks


From Martha Stewart Living

Radish Greens Soup

Makes 4 cups


2 tablespoons unsalted butter

1/2 large yellow onion, cut into 1/4-inch dice (Substitute with baby leeks for a milder flavor)

1 bunches radish greens (about 2 cups), cleaned

3 medium baking potatoes, peeled and cut into1/2-inch dice

2 1/4 cups broth/stock 

1 cup heavy cream

Coarse salt and freshly ground pepper

5 radishes, zested

Chervil, for garnish (Substitute with parsley or tarragon, if chervil unavailable)



In a medium stockpot, melt butter over medium heat. Stir in onions, and saute until transparent, about 4 minutes. Add radish greens, and cook until wilted, about 4 minutes. Add potatoes and stock/broth, and cook, stirring occasionally until potatoes are tender, about 35 minutes.

Working in batches, pass the mixture through a food mill into a medium bowl. Stir in cream, and season with salt and pepper. Strain the pureed mixture through a fine-mesh sieve into the original pot. Bring soup just to a simmer over medium heat. Serve garnished with radish zest and chervil.



From Bon Appetit November 2016; modified for Pak choi

Green Curry with Brown Rice Noodles and Pak Choi


Serves 4


4 scallions, coarsely chopped (Substitute for leeks; you can use both white and green parts too!)

4 garlic cloves, smashed

3 green Thai chiles, coarsely chopped

1 2-inch piece ginger, peeled, coarsely chopped (No need to peel with fresh ginger!)

2 teaspoons green peppercorns in brine

½ teaspoon ground turmeric

2 cups cilantro leaves with tender stems, plus more for serving

⅓ cup mint leaves, plus more for serving

¼ cup virgin coconut oil, melted, slightly cooled

2 13.5-ounce cans unsweetened coconut milk

1 tablespoon fresh lime juice

1 lemongrass stalk, bottom third only, tough outer layers removed, bruised with the back of a knife

4 cups coarsely chopped Pak choi

1 tablespoon coconut sugar or honey

Kosher salt

8 ounces dried thin brown rice noodles

Lime wedges (for serving)



Pulse scallions, garlic, chiles, ginger, green peppercorns, turmeric, 2 cups cilantro, ⅓ cup mint, and 2 Tbsp. water in a food processor until coarsely ground. With motor running, stream in coconut oil; process until smooth. Scrape paste into a medium pot and cook over medium, stirring occasionally until slightly darkened in color and fragrant, about 5 minutes.

Add coconut milk, lime juice, and 3 cups water and bring to a boil. Add lemongrass; reduce heat and simmer until reduced by half, 25–30 minutes. Stir in Pac choi; cook until wilted and tender, about 2 minutes. Stir in coconut sugar; season curry with salt.

Meanwhile, cook rice noodles according to package directions. Drain and divide among bowls.

Spoon curry over noodles and top with more cilantro and mint. Serve with lime wedges.