Select Page

Author: Edible Santa Fe

Squeezed Radish Green Salad

Squeezed Radish Green Salad This tasty, simple little salad is a perfect way to use the scratchy, but ever-so-healthful, greens that come on top of radishes. The recipe comes from my mother-in-law’s cookbook, “Craft of the Country Cook.” 1-2 pounds radish greens, washed 1-2 t. salt 1 T. Soy sauce 1½ t. rice or other vinegar 1½ t. sugar or honey 2 t. oil (sesame is nice) Put the radish greens in a bowl and stir in a liberal amount of salt. Let the greens sit a bit to let the salt start working. Then, with your hands, start squeezing the radish greens vigorously. You’ll squeeze out a bit of the juice (and the salt). Discard the juice. Dress the squeezed radish greens with a dressing made from soy sauce, oil, rice vinegar and a bit of sugar. It’s nice with actual radishes, sliced thinly, and all tossed...

Read More

Cooking Fresh – Spring Ahead

Spring Ahead By Jenny George This season I’m inspired by a book I’m reading—the lush, recipe-filled memoir of the great, late Southern cook Edna Lewis, who tells the story of seasonal cooking on her family’s farm. She describes a typical spring dinner menu: braised forequarter of mutton, thin-sliced skillet-fried white potatoes, skillet wild asparagus, salad of tender beet tops and lamb’s quarters garnished with chervil, yeast rolls with butter and apricot preserves, butter cookies, rhubarb pie, coffee, and—if neighbors stop by—dandelion wine. Wow! This was hearty spring dining, meant for hardworking people. With menus like that one lingering in my mind, I’ve put together a collection of dishes (featuring our local, spring products, of course) to feed you during these months. Spring is about growth and transformation, about planting and organizing and cleaning out the old stuff…and that’s hard work. So feast; feast on freshness and newness and the best the season can serve up. Minted Jerusalem Artichoke Salad Jerusalem artichokes aren’t really artichokes; they are a tasty tuber related to the sunflower. Raw and sliced thin, they are crisp and mild, slightly nutty and slightly sweet. They pair beautifully with mint. This salad comes from Patricia Wells’ Vegetable Harvest. 1 t. freshly squeezed lime juice ½ t. fine sea salt ¼ C. extra virgin olive oil 40 fresh mint leaves, cut into chiffonade 1 pound Jerusalem artichokes, scrubbed...

Read More

#WeLoveOurPartners

#loyaltolocal

Subscribe To Our Newsletter

Join our mailing list to receive the latest news, recipes, and events that celebrate local food.

You have Successfully Subscribed!