From the Land 4/10

this week from CSA

full share: Valencia oranges, bean sprouts, artichokes, spinach, lettuce, toscano kale, radish pods, and sweet potatoes!

partial share: Valencia oranges, bean sprouts, artichokes, and spinach!

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veg of the week
Radish (pods): Raphanus sativus

Radish pods are the seed or “fruit” of the radish plant. It forms after the plant has gone to seed when most of the rest of the plant has lost its taste and edibility. Radishes were once served at every meal in colonial America.

Uses: Radish pods can be eaten raw or cooked. They are excellent in a saute, cooked with olive oil and seasoned with a bit of sea salt. They can be added to a salad or used to flavor cheese. The pods can also be pickled and served with meat. In Germany they are commonly served raw as an accompaniment to beer.

Nutrition: Radishes are high in ascorbic acid, folic acid, and potassium. A cup of red radish pods provides about 20 calories.

To store: Radish pods should be stored dry in a breathable plastic container in the refrigerator. They can last for up to a week.

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What Happens When a Seed Sprouts?
By Alex Deck

close up of sprouting seedsIsn’t it amazing that such little seeds can create towering giants like a redwood, the tallest of which has been recorded at almost 280 feet? Or that the seeds of the African Violet, which look like bits of dust, hold the code for an entire plant?

Seeds can germinate without food. All they require is moisture. As the seed absorbs moisture it begins to swell. As it gets bigger the seed covering begins to crack. With the seed coat ruptured oxygen is made available to the seed providing it with energy. Oxygen and water trigger enzymes that change starches, stored in the cotyledons (primary leaves already formed in the seed) into sugars that the seed can use until it is able to manufacture nutrients from the soil.

The radicle is the first portion of the embryo to break out. The radicle is the beginning of the root system, it points down and begins developing root hairs and attaching itself to bits of soil. The hypocotyl, plant stem, then lengthens which pushes the cotyledons above the
soil surface. The cotyledons (cot-ee-lee-dens)  are not true leaves. They develop chlorophyll and carry on photosynthesis until real foliage emerges. The seed is now a seedling.

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Masala Mogri
From: Tarla Dalal’s Latest Recipes

  • 1 C stringed and chopped radish pods (mogri)
  • 1 t oil
  • 1/4 t mustard seeds
  • 1/4 t asafoetida *you can substitute chopped garlic, garlic powder, or onion powder
  • 1 slit green chilli
  • salt to taste
  • 1/4 tsp coriander powder

Heat the oil in a non-stick pan and add the mustard seeds. When the seeds crackle, add asafoetida (or garlic), green chillies and radish pods, and saute on a slow flame for 2-3 minutes.

Add coriander seeds powder and cook on a slow flame for another minute or two, stirring once.
Serve immediately.

Simple Artichoke Recipe
From: Allrecipes.com 

  • 2 whole artichokes
  • 2 T butter
  • 2 cloves garlic, sliced
  • salt and pepper to taste
  • pan with steamer insert

Fill the pan with just enough water to cover bottom. Bring to a full boil over high heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. Tuck slivers of butter and slices of garlic into artichoke leaves.

When water is boiling, place steamer insert in pot and set artichokes in steamer, stem-side down. Cover pot with lid and allow artichokes to steam for approximately 20 minutes, or until tender.
Twice Baked Sweet Potatoes
From: The Food Network 

  • 6 sweet potatoes, scrubbed
  • 4 T brown sugar
  • 4 T butter, room temperature
  • 4 oz cream cheese, room temperature
  • 1/2 t ground cinnamon
  • 1/4 t ground nutmeg
  • 1/4 t ground ginger
  • Salt and freshly ground black pepper

Preheat oven to 375 degrees F.Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle.

Split potatoes and remove the flesh to a medium sized bowl, reserving skins. In another bowl, add brown sugar, butter and cream cheese and the all of the spices and mash with a fork or rubber spatula.

Add the butter and cream cheese mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on a half sheet tray. Bake for 15 minutes or until golden brown.

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