Good Morning everyone! I just want to thank you for participating in this amazing program that Doorganics brings to your table. You should be proud in knowing you are apart of an ongoing movement of not only eating healthy, being aware of what you are eating, but most importantly supporting our local farmers and their passion and job to provide you the most top notch product around. The more we move into the future, the more important it will become to know exactly where your food comes from. If you can even imagine, it is going beyond eating organically, it is visually seeing where your food comes from and taking part in the farm to table process. I don’t know about you, but I enjoy seeing the label…MADE IN MICHIGAN…or actually seeing dirt or roots still attached to my goods.
Although I get a bin filled with unbelievable Michigan products every week, I also grow my own. My husband and I go through all our produce from Doorganics and then some. We feel that it is important to grow our own because we can! We have a 1/4 acre plot up on my sisters property that we plant, maintain and harvest with our family. We have been doing this for 6 years and each year we learn something new. We get frustrated with how certain crops don’t work and we celebrate…by supporting ourselves with the hard work we put in for the season. By growing our own it provides us a sense of genuine appreciation for all local farmers, but especially our own who get up each morning with the intent to provide their community with the best of the best. The start to this spring and summer season has been a good one so far, so we need to support them by getting adventurous and eating what they provide for us. By doing this, it will generate success in the farm to table movement.
With all this being said…whew…I need to write a recipe! Who said RADISH?!?! Who was going to sub out of their bins this week by getting rid of their RADISHES?!?! It’s ok, we all do it, however, I strongly advise you to give radishes a chance this season…they might be one of Jacob’s Acres greatest gifts to us…well outside their Bibb lettuce of course. The radish is an amazing root vegetable with a crunchy, slightly spicy taste to it. It is extremely versatile when it comes to preparing it.
Radish Quick Recipes:
* add it to your summer veggie tray with hummus
* roast or grill it with a little olive oil, lime, salt & pepper
* slice it up thin and quickly pickle it with vinegar, salt & pepper (http://cookieandkate.com/2014/spicy-quick-pickled-radishes)
* add it to your sandwiches or salads – simple – just slice them up and toss them on
* toss them on your tacos (this is my favorite! i must have pickled radishes or fresh on my homemade tacos!)
See friends, not that scary right!? You are missing out on a heavenly addition to your plate! Give them a try…you will not be disappointed, I promise. Just remember that Casey, from Jacob’s Acres, grew these especially for you (yup…guilt trip…ha) and your family. He grew them and tended to them after his 9-5 job because that is how much he loves us and what he does!
Greens with Grilled Radish & Garlic Vinaigrette
- 1 bunch radishes, washed and quartered
- 4 cups greens, washed and divided into 4 plates
- 4 green onions, finely sliced
- 1 small garlic clove
- salt to taste
- 2 tablespoons red wine vinegar
- fresh-ground black pepper
- 3 to 4 tablespoons olive oil
- 1 lemon, quartered
Pre-heat your grill. Once you have your radishes washed and quartered, place on foil and gently toss with a little olive oil, salt & pepper. Place the radishes on the grill for 7-10 minutes turning a few times so they don’t burn. While radishes are on the grill, prepare your salads and dressing. Remove radishes from grill and top your salads. Drizzle with garlic vinaigrette and squeeze with fresh lemon. ENJOY!