SELLMEYER FARM NEWSLETTER

We've been pulling a few radishes and picked our first greens last weekend. Did you know that radishes are full of potassium, vitamin C & fiber? If your like most people you usually only eat radishes in salads, but here are a couple of recipes I thought you might like to give a try for something a bit different.

ROASTED RADISHES
2 1/4 lb. radishes, trimmed & quartered
3 Tbsp. olive oil
1 Tbsp. minced fresh oregano or 1 tsp. dried oregano
1/4 tsp. salt
1/8 tsp. pepper
In a large bowl, combine all ingredients. Transfer to a greased 15"x10"x1" baking pan. Baked, uncovered at 425 degrees for 30 minutes or until crisp tender, stirring once. Yield 5 servings

BOK CHOY & RADISHES
1 head bok choy
2 Tbsp. butter
1 Tbsp. olive oil
12 radishes, thinly sliced
1 shallot, sliced
1 tsp. lemon-pepper seasoning
3/4 tsp. salt
Cut off & discard end of bok choy, leaving stalks with leaves. Cut green leaves from stalks. Cut leaves into 1" slices; set aside. Cut white stalks into 1" pieces.

In a large skillet, cook bok choy stalks in butter & oil for 3-5 min. or until crisp-tender. Add the radishes, shallot, lemon-pepper, salt & reserved leaves; cook & stir for 3 min. or until heated through. Yield 8 servings.

Here's a recipe for arugula, also showing up at markets now.

ARUGULA SALAD WITH SUGARED PECANS
3/4 tsp. butter
1/3 cup chopped pecans
1 tsp. sugar
4 cups torn leaf lettuce
2 cups fresh arugula or baby spinach
1 small fennel bulb, thinly sliced
1/2 cup grape tomatoes
2 Tbsp. lemon juice
2 Tbsp. olive oil
1 Tbsp. water
1 Tbsp. honey
1/8 tsp. salt
In a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 min. Sprinkle with sugar; cook & stir for 2-4 min. or until sugar is melted. Spread on foil to cool.

In a large salad bowl, combine the lettuce, arugula, fennel & tomatoes. In a jar with a tight-fitting lid, combine the remaining ingredients;; shake well. Drizzle over salad & toss to coat. Top with sugared pecans. Serve immediately. Yield 6 servings.

The above information & recipes came from "Birds & Blooms grow it cook it A to Z veggie guide"
Enjoy!