Snow Peas in Milk

My mom used to serve snow peas this way. I remember eating a lot of them.

Prep time: 5 minutes
Cook time: 5-8 minutes
Serves: 2 as a side dish

1/2 cup milk
1 pint snow peas
1 TB butter (optional)
Salt to taste

Bring the milk to a simmer in a small saucepan over medium-low heat Add the peas and cook, stirring, for 5 minutes or until tender-crisp. Distribute to plates, dress as you like with butter and/or salt, and eat 'em quick.


Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Teriyaki Napa Cabbage

Photo:
Tod Dimmick










This quick treatment of Napa cabbage makes good use of the salty sweetness of teriyaki, the bright flavor of garlic scapes, and a hint of richness from the egg.

Prep time: 5 minutes
Cook time: 10 minutes
Serves: 3-4 as a side dish

3 TB canola oil
2 garlic scapes, chopped
1 egg, whisked
1/2 head Napa Cabbage, coarsely chopped
3-5 TB Teriyaki sauce (I used Trader Joe's "Soyaki" sauce)

Heat the oil in a wok or large skillet over medium high heat and fry the garlic for a minute, stirring. Add the egg and cook for a minute, stirring, until it solidifies. Add the Napa cabbage and the teriyaki and cook, stirring, for 2 minutes. Cover and cook for another 4-5 minutes, stirring occasionally, or until the cabbage is tender-crisp.

Salt may not be necessary.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Radish & Turnip Salad

Photo:
Tod Dimmick










There's a whole family of salads that have huge crunch and little or no green. This is one of them, bringing a nice balance of sweet and tart, crunchy and chewy.

Prep time: 10 minutes
Serves: 4 - 6

2-3 salad turnips, scrubbed and sliced into 1/4 inch slices
1 bunch radishes, scrubbed and sliced into 1/4 inch slices
1/3 cup raisins
3 TB toasted chopped pecans
Shredded Parmesan
Your favorite vinaigrette

Combine solid ingredients in a salad bowl and toss with the vinaigrette. Crunch crunch.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Strawberry Ricotta Pie

Photo:
Tod Dimmick










Disclaimer (grin): This dish came about because I happened to have extra ricotta at the same time as an urgent need to make good use of Powisset strawberries. It was only after I made it that I realized "this is pretty darn good". Sooo... the recipe below is based on memory. I leave it to your good judgment to tweak as you feel appropriate.

This pie is just as good for breakfast as it is for dessert.

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 8

1 pie crust, your favorite*
3 eggs
2 cups ricotta cheese
1 tsp vanilla
1/2 cup sugar
pinch salt
2 cups fresh strawberries, sliced

Preheat the oven to 350F. Arrange the pie crust in a pie plate. In a large bowl whisk the eggs, and mix in the ricotta, vanilla, sugar, and salt. Gently fold in the strawberries, and scrape mixture into the pie plate. Bake on the center rack for 30 minutes or until center is set and a toothpick comes out clean.

*The King Arthur Whole Grain Baking cookbook has a recipe for one of the best pie crusts I have ever tasted. It's an added bonus that it's whole wheat.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Garlic Scapes

Photo:
Tod Dimmick










Throw a garlic scape or two in olive oil as the starting point for almost any sauteed vegetable dish. Toss those scapes with pasta, or pasta and shrimp, and get ready for the flavor blast.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Balsamic Chard

Photo:
Tod Dimmick










The rich, earthy flavor of Swiss Chard pairs perfectly with the sweet acidity of balsamic vinegar.

Prep time: 5 minutes
Cook time: 8 minutes
Serves: 4

1 large bunch Swiss chard, rinsed and coarsely chopped, stems separated from the leaves.
1-2 TB balsamic vinegar

Place chard stems in a vegetable steamer with an inch of water in the bottom. Bring to a boil over medium heat and steam for 3 minutes. Add the leaves and steam for another 4-5 minutes or until tender. Distribute to serving plates and drizzle with balsamic vinegar.

This method will also work with spinach.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Quick Cream of Spinach soup

Photo:
Tod Dimmick










This method works well with spinach and other leafy greens like arugula (if you enjoy strong flavor!). Note that this recipe does not strain the soup - a step that makes it truly creamy but of course removes a lot of the actual spinach.

Prep time: 10 minutes
Cook time: 10 minutes
Serves: 2 (easily scaled)

3 TB olive oil
1 small onion, thinly sliced
2-3 cups chicken stock (depending on the amount of spinach you've got)
1 large bunch spinach, washed and coarsely chopped
pinch nutmeg
Salt to taste

Heat the olive oil in a saucepan over medium heat and cook the onion for 5 minutes, stirring, or until the onion slices are nicely browned and crisp. Remove the onion with a slotted spoon and drain on paper towels. Add the stock, the spinach, and the nutmeg, and cover, and cook for 5 minutes or until the leaves are wilted and tender. Use an immersion blender, or transfer the spinach and stock to a blender or food processor equipped with a cutting blade, and process the soup to a creamy consistency. Season to taste with salt and quickly reheat if necessary.

Distribute soup to serving bowls, and garnish with caramelized onions. If you want to be really decadent, finish with a dab of sour cream.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Butter Baby Kohlrabi

Photo and recipe:
Tod Dimmick










Young Kohlrabi's creamy texture and mild flavor  appeals to everyone.  Even my kids! No need to skin these tender veggies.

Prep time: 5 minutes
Cook time: 8 minutes
Serves: 4

INGREDIENTS
1 large bunch kohlrabi bulbs, leaves removed for another use.
Butter
Salt to taste

DIRECTIONS
Wash the kohlrabi bulbs with a kitchen brush under cold water.

Slice off 1/4" of the root end, and cut bulbs into 1/2 inch slices. Place kohlrabi in a vegetable steamer with an inch of water in the bottom. Bring to a boil over medium heat and steam for 8 minutes or until tender.

Dress with butter and salt. Simple is good.

Sauteed Radish and Turnip Greens

Photo:
Tod Dimmick

When Powisset serves up gorgeous spring veg, everything can go to good use! This simple dish appeals to people who love greens, and to use everything possible. Greens from salad turnips and radishes cook quickly and are very tasty. Get 'em while they are fresh!

Prep time: 4 minutes (washing those greens)

Cook time: 7 minutes

Serves: 4 as a side dish

3 TB olive oil

1 clove garlic, crushed

1 bunch radish greens, washed and any unappetizing leaves removed

1 bunch turnip greens, washed and any unappetizing leaves removed

salt and pepper to taste

Heat the oil in a skillet over medium heat and cook the garlic, stirring, for 2 minutes. Add the greens and cook, stirring, for 5 mintues or until tender. Distribute to serving plates and season to taste with salt and pepper. Of course, you could never go wrong sprinkling with parmesan, either.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Fresh Kale & Chicken Soup

Photo:
Tod Dimmick

Powisset Farm serves up a gorgeous bunch of kale. That's where we'll start. What next? Hm, let's look in the fridge... What's this? Leftover chicken, leftover whole wheat shells? Add a few more choice ingredients, and can you say "Dinner"!

Prep time (assuming the component parts are already done): 10 minutes
Cook time: 15 minutes
Serves: 4-6

3 TB olive oil
2 cloves garlic, crushed
1 bunch kale, washed, stems separated from leaves: stems chopped into 1/2 inch pieces, leaves coarsely torn into pieces
6-8 cups chicken or vegetable stock
1 tsp Italian seasoning
Dash hot sauce
1/4 tsp ground black pepper
1 lb grilled chicken, cut into 1/2 inch chunks
2-3 cups cooked whole wheat pasta
Salt to taste
Parmesan cheese

Heat the olive oil in the bottom of a large stock pot over medium heat and cook the garlic, stirring, for 1-2 minutes or until garlic lightly tans. Add the kale stems and cook, stirring, for 5 minutes. Add the stock and heat to a gentle boil. Reduce heat to low, add the kale leaves, Italian seasoning, hot sauce, and black pepper, and cook for 5 minutes or until the leaves are tender. Add the chicken and pasta and heat for 2-3 minutes to desired temperature. Add salt to taste, and distribute to serving bowls, topping with Parmesan cheese.

Serve with crusty bread and a dry red wine, and life is good.

Submitted by Tod Dimmick,
AKA "The Foodie" at 1000radishes