Late last Fall, my husband and I built our first raised beds for our new garden. Let me just say that we are NOT experienced gardeners, and whatever knowledge I retained from my childhood vegetable gardening in New England is pretty much irrelevant when it comes to Florida gardening. . .But as Canadian farmer Brian…
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Orzo Risotto with Broccoli & Roasted Salmon
Risotto. . .tender, creamy arborio rice, slow simmered in a flavorful broth, with lots of butter and cheese. It’s so good I could eat just that for dinner and call it a day. My favorite risotto was served to me many years ago at a small, family-run restaurant in Kansas City. I can’t even remember…
Korean Style Radish Salad
In my quest to find new inspiration for my share of vegetables each week from my favorite CSA farm, I’ve been digging through recipe books and sites to find out how folks are using radishes, and I found lots of references to Japanese Daikon radish (those huge purple or white varieties). One of the more…
Braised Turnips with Fresh Sage
You might recall my recent post about challenges relating to using up the turnips I’ve been getting in my weekly farm share. . . Sure, turnips are great Winter vegetables, and they’re so good for you, but I must admit that I’m about ready for Spring veggies! The Turnip Hash Browns I made were yummy, and…
Radish Crostini
When it comes to comfort food the ones I reach for are those that perform well in small bowls and are eaten with a spoon – you know, things like home made soup, creamy polenta, ice cream, oatmeal, buttered noodles, mac & cheese, chili, etc. Holding a little bowl of something creamy, soft or warm…
Komatsuna with Creamy Polenta
If you consider bitter things, you might think of foods that are possibly poisonous, or remedies that make you feel better because they force you to expel items you shouldn’t have ingested in the first place. Bitter flavors are definitely welcome in a cocktail like a Manhattan, an Old Fashioned or a Rob Roy, but…