Recipes

Recipes

Orange & Radish Salad

Adapted from a recipe from our farmer Katie from our 2009 season

  • 1 cup grated radish
  • 2 cups orange sections
  • 1 tbsp. cilantro, minced
  • 2 tbsp. orange juice
  • 2 tbsp olive oil
  • 1/4 tsp. salt

Combine all in bowl, cover & set aside at least 30 min. Serve at room temp.

Radish frittata

You can easily double this recipe for more people

  • 1 c. thinly sliced radishes (washed and trimmed before cutting into ¼-1/2” slices)
  • 1 medium onion, peeled and coarsely chopped
  • 2-3 T olive oil
  • 2-3 eggs
  • Salt and pepper

Trim the root and tip from the radishes and wash well to remove any grit. Dry, and then cut into thin slices.

Heat 1 T. oil in a heavy 8” skillet (larger skillet if you are doubling the recipe). I use a heavy non-stick skillet or a well-seasoned cast-iron skillet. Sauté the onion until translucent, sprinkle with a little salt. Add the radish slices and cook over medium heat, stirring occasionally, until they are just barely tender. Turn heat off.

Crack the eggs into a medium bowl and whisk until blended. Add the cooled vegetables and fold in. Add some salt and pepper.

Clean your skillet and then head again, adding another 1-2 T. of olive oil. When it is heated (a drop of water should skitter across the surface), add the vegetable/egg mixture. Let it set for a moment, and then shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with a rubber or silicon spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked during the first couple of minutes of cooking, turn the heat down to low, cover the pan and cook over low heat for 5 or 6 minutes, shaking the pan gently every once in a while. From time to time remove the lid and loosen the bottom of the omelet with the tilting the pan, so that the bottom doesn’t burn. It will however turn golden. The eggs should be just about set; cook a few minutes longer if they’re not.

Then heat the broiler and place the pan not too close to the heat for 1-3 minutes, checking that it gets only lightly browned on top. 

Remove from heat, and let cool for at least 5 minutes before serving.