INTRODUCING: THE RECIPE TAB.
Lambsquarters is the type of vegetable primed to garner a few question marks on the brows of your patrons––then radishes, then swiss chard––but these are foods we love and foods we want to share with our shareholders and friends––the garden seems to like em' as well! Anyway, with each one of our baskets we're going to be adding recipes to the blog under our brand new RECIPE tab. Each week we'll add more recipes, and every year we'll add to those until we have infinity (rough estimate). We hope to accumulate more and more recipes through our own experiments and through the shared experiments of our shareholders, so there will always be new ideas to cook the things we grow and our shareholders will never be able to feel discouraged. We have loved hearing from you about what you are cooking this week with your shares! So keep sending us your ideas from this week, or any week.... we'd love to add them to the blog!Here is one you'll find under "radishes" that we tried this past week. It was amazing! Enjoy!Wilted Greens Salad and Radishes..serves two..3 small radishes and greens1 t vinegar (apple cider or champagne preferably)several leaves lambsquarters1/2 bunch kale1/2 bunch swiss Chard1/4 stick butter (or cook diced bacon and keep both bacon and fat)2 eggs1/2 cup walnutsDice radishes small, put in cup and add vinegar––stir and let sit. Toast walnuts in oven. Heat butter on med-low heat in large sauté pan. Chop and add lambsquarters, kale, radish greens and chard to melting butter and stir for a couple minutes or until tender––if they're getting crispy it's too hot/not enough butter. Pour radishes over greens and cook for one minute. Stir in walnuts and put on plate. Fry or poach eggs and place overtop. Serve with garlic bread. You can also add cheese over the eggs––parmigiano preferably––or more greens as you please.
