Community Food Collaborative:
Easter Egg radishes
Hot pepper mix (Fish, jalapeno, habanero)
Sun Crisp apples (Hollabaugh's Orchard--Biglersville, PA)
From The Crunchy Radish food blog November 2017
Sweet potato nachos
Serves 4 to 6
3-pounds sweet potatoes, scrubbed and cut into 1/4-inch slices, using a mandolin or a knife
1/2 cup extra virgin olive oil or coconut oil
1/2 teaspoon chili power
Salt and pepper, to taste
Black bean mango salsa:
1 cup black beans, cooked (if you use canned beans, opt for BPA-free/salt-free and rinse)
1 medium sized mango, peeled and chopped
1 jalapeño, ribs and seeds removed, minced (Try using a mix of your hot peppers OR try the White Hot Fish Pepper salsa recipe in place of to up that spicy game!)
1 small red onion, chopped
1/4 cup cilantro leaves, roughly chopped
Juice and zest of 2 limes
Salt and pepper
1/2 cup shredded jack cheese (vegans sub in nut cheese or omit)
1 large avocado, peeled, pitted, chopped
1 large watermelon radish, or 4 red radishes, thinly sliced and quartered
1/2 cup greek yogurt or sour cream (optional)
Preheat oven to 400°F. Line two sheet trays with parchment paper. In a large bowl, whisk together the chili powder, salt and pepper, and two tablespoons of olive oil. Coat the sweet potatoes with the spiced oil and evenly spread the potatoes out on the sheet trays. Make sure they don’t overlap. Bake for 15 minutes, flip, and bake for another 10 minutes until brown and crispy around the edges. Remove from the oven.
While the potatoes bake, make the salsa. In a bowl, combine the beans, mango, jalapeño, red onion, cilantro, lime zest and juice, and a pinch of salt and pepper. Taste and adjust lime or salt, if needed.
Preheat broiler. Combine all the sweet potatoes onto one sheet try. Top the sweet potato chips with cheese. Place under the broiler until cheese has melted, about 2 minutes. Scatter the "chips" with salsa, avocado, radish, cilantro, dollops of greek yogurt or sour cream, and lime wedges. Serve immediately.
From Mother Earth News April 2009
White Hot Fish Pepper Salsa
Makes 5 cups
1 pound white bell peppers
4 ounces white ‘Fish’ peppers
1 large cooking apple (about 8 ounces), pared, cored and chopped (Use that Sun Crisp apple for a sweet and crunchy taste!)
1 1⁄2 cups white wine vinegar
1 cup sugar
4 cloves garlic
1 cup fresh pineapple, chopped (or substitute 1/2 cup lime juice)
1 1⁄2 tbsp salt
Seed and chop the peppers, and put them in a large, non-reactive (avoid aluminum and copper) pan. Add the apple, vinegar, sugar, garlic and pineapple (or lime). Cover and simmer over medium heat for 25 to 30 minutes or until the peppers are soft. Purée to a creamy consistency and return to the pan. Bring to a gentle boil. Stir in the salt, and pour into hot sterilized jars. Seal and store in a dark, cool closet until needed, or freeze.
From the recipe archives of Full Belly Farm in Capay Valley, CA; modified for Pac Choi
3 tablespoons butter
1/2 cup chopped fresh onions
Salt and pepper
Freshly grated nutmeg
1/2 pound washed young spinach
Pac Choi, cleaned and roughly chopped
1 1/2 cups half-and-half
4 ounces of grated parmesan or Gruyére cheese
Preheat the oven to 325°. Melt the butter in an ovenproof pan over medium heat. Add the chopped onions and sauté until soft, about 15 minutes. Season with salt, pepper, and nutmeg.
Put the spinach and Pac Choi in a steamer over a pot of boiling water. It is better to steam than boil the spinach because you don't want waterlogged leaves. Cover and steam the spinach until it is wilted – 5 minutes or so.
Beat the eggs and the half-and-half together in a small bowl. Transfer the greens to the pan with the onions. Pour the eggs over and around the greens. Scatter the cheese evenly on top.
Put the entire pan into the oven and bake for 20 minutes, then slide under the broiler until golden, about 1 minute.