Delivery 6/8/22
ITEMS
Mint
French Breakfast Radishes
Baby Carrots
Cheese Curds
Baguette / GF Slider Buns
Bison Bites / Kracklin' Kamut
PRODUCERS
Lowdown Farm - Moiese
Amaltheia Organic Produce - Belgrade
Amaltheia Organic Produce - Belgrade
Lifeline Organic Dairy -Victor
On the Rise - Bozeman / Sister's GF Bakery - Belgrade
Roam Free - Hot Springs / Big Sandy Organics - Big Sandy
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Snack foods were on my mind this week! Though it doesn't quite feel like it yet, there are busy days ahead of us trying to fit in all the summertime fun. Snack foods like bison jerky and cheese curds that you can throw into a backpack or cooler for that hike/road trip/camping trip/picnic are especially nice to have around. Baby carrots and fresh spring radishes are great snacks on their own, they become an instant appetizer paired with dip, and they can bulk up a simple salad or sauté for a quick meal. If you got the Kracklin' Kamut, it's a great little snack, but it works as a crunchy salad topper, too. If you're inspired to do some light cooking with this week's items, check out these recipes and find even more linked below!
Radish & Carrot Salad with Mint & Pistachios
Recipe adapted from Elise Bauer, Simply Recipes. Serves ~4.
~1/2 lb French Breakfast or other spring radishes, cut into 1/4-inch thick wedges or slices
~1/2 lb baby carrots, cut into 1/4-inch thick slices (or, just use 1 lb of radishes if you prefer)
3-4 Tbs fresh lemon juice (~1 lemon), plus 1 tsp lemon zest
2 Tbs minced shallot, or the white and light green ends of scallions
1/2 tsp salt, plus more to taste
1/4 C pistachios, chopped - sub any nut or sunflower seeds. Gently roast in a dry skillet if not roasted.
10-12 large mint leaves, chopped or sliced thin (~1/4 C)
1 Tbsp extra virgin olive oil
Mix the radish wedges, carrots, minced shallots, lemon zest, lemon juice, and salt in a bowl. Let sit for at least 15-30 minutes to marinate, stirring once or twice. If you need to toast the pistachios, you can do this while the veggies marinate.
When you're ready to compose the salad, strain any excess liquid from the marinated veggies, then toss the veggies with the mint, toasted pistachios, and olive oil. Taste for seasoning and adjust as needed. Serve immediately.
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Radishes with Peas, Orange, and Mint
From my favorite source of late, Christopher Kimball's book Milk Street: Vegetables. I see no reason you can't add or substitute carrots for either the radishes or peas. Serves ~4 as a side dish.
3 Tbs butter
1 Tbs yellow mustard seeds (sub a bit of whole grain mustard if you don't have seeds)
1/2 C chopped fresh mint, plus 1 whole sprig
salt and pepper
1 lb fresh radishes, cut into 1/2-inch wedges
1 lb sugar snap peas or snow peas
1 tsp orange zest, plus 2 tsp orange juice
Optional: crumbled blue cheese to garnish
In a Dutch oven or large skillet with a lid, melt the butter with the mustard seeds and mint sprig over medium-high heat. Cook, stirring, until fragrant, 1-2 minutes. Add 1 1/4 C water, 3/4 tsp salt, and 1/4 tsp pepper. Bring to a simmer, then stir in the radishes and peas. Cover and cook 3-5 minutes, stirring only once or twice, until peas are tender-crisp. Uncover and cook until the liquid evaporates and veggies begin to sizzle, another 5 minutes or so.
Off heat, remove and discard the mint sprig, then mix in the chopped mint and orange juice. Taste, season with salt and pepper, and sprinkle with orange zest.
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Baguette with Radishes & Honey
Great as a snack, lunch, or light dinner served with a salad. This is a riff on the classically French combo of baguette + butter + sliced radishes + salt. You can also make this a build-your-own meal or appetizer by prepping all the elements separately and arranging on a platter or board.
Baguette, GF rolls, or bread of your choice, sliced
salt and pepper to taste
French Breakfast radishes, sliced lengthwise
Either use butter (I like Kerrygold), or slices of brie, cambozola, or other soft cheese of your choice (or really any cheese... sharp cheddar, chèvre, ricotta, feta, etc...)
Honey for drizzling, gently warmed if needed
Toast, grill, or griddle your bread of choice - I prefer to toast or grill quickly on high heat so I get some browning on the outside while the inside of the slice stays soft.
To assemble, place a generous slice of cheese or spread of butter on a piece of bread. Top with sliced radishes to cover, sprinkle salt and pepper over top, then drizzle with a bit of honey. (You can also make this as a sandwich.)
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Additional Recipes & Suggestions
Pasta with Radishes & Pea Shoots - a favorite of mine from last month that can be adapted with any greens and/or herbs you want to use in your pasta.
This creamy/crunchy salad with Celery, Radishes, Turnips, and Blue Cheese keeps catching my eye...
Carrots, radishes, and bread brought to mind these recipes for Bahn Mi sandwiches at home.
Roasted chicken & radishes (plus carrots or any other root vegetables)