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Recipes:
What have been some of your favorite recipes so far this season? E-mail them to us to share with other subscribers or our friends at the food pantries.
It's hard to think of January in July, but your stomachs and budget will be thankful if you do. Put some of your veggies in the freezer. I (Kate) like to chop up greens (kale, collards, kohlrabi, etc.) and put them in a Zipploc bag to add to winter soups. Grated zucchini also freezes well and blends well into soups or stews. I've been freezing chopped up cilantro with a little olive oil, and the roasted radish dip would hold up well in the freezer, too.
From subscriber Carol Brash:
When it is hot out, we try not to heat up the kitchen by grilling outside as much as possible. A few years ago we discovered how delicious grilled zucchini can be. Here is our preferred method:
Easy Grilled Zucchini
2 medium zucchini
3 Tbsp olive oil (or enough to evenly coat the pieces)
10 cloves of garlic (optional)
Salt and pepper to taste
Wash the zucchini and cut into thick spears (we have found this the best shape to avoid having them fall through the spaces). Mix the other ingredients. Put the zucchini spears into the oil mixture and shake or stir until the pieces are evenly coated. We usually do this before starting the gril so they have time to soak up some of the garlic flavor. Cook until slightly browned on each side -- the time can vary depending on your grill -- but 1-2 minutes per side is typical for us.
Garden Bliss Crepes
by Kate Ritger
Filling:
Chop up an assortment of fresh veggies. I used onion, garlic scapes, Swiss chard (leaves and stem), beet greens (leaves only), mushrooms (Forest Mushrooms from the Minnesota St. Market), carrots, and zucchini, but use whatever you have and sounds good together. Sauté the onion, scapes, chard stems and carrots first. Add the other vegetables as the carrots soften.
Cheese sauce:
2 Tbsp butter
1 cup milk
2-3 Tbsp flour
1 ½ cups grated cheese of choice (gruyere, cheddar, mozzarella, parmesan, Swiss, etc.)
salt and pepper to taste
Melt the butter in a sauce pan. Stir in the milk and bring it to a gentle boil. Add the flour and cheese and stir and simmer until smooth. Add salt and pepper to taste. Add the sauce to the veggie filling.
Crepes:
from www.allrecipes.com
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Place a cooked crepe on each plate, add some filling to the center, and fold the crepe over. Enjoy!
Nero Tondo (Black Spanish Radish) Recipes
Black Spanish Radish Penne
From Capay Organic
2 (approx) cups sliced radishes, with green tops
¼ cup cooking water from pasta
2 Tbsp olive oil
1/3 cup freshly grated Romano or Parmesan cheese
1 medium onion, chopped
salt and pepper
12-oz. package penne, cooked or other short pasta
1) Separate the greens from the radishes. Wash greens in several changes of cold water. Drain or spin dry in salad spinner. Wash and trim radishes. Quarter, and thinly slice radishes.
2) Heat the oil in large skillet or wok. Add onions and cook just until they begin to soften. Add radish slices and greens. Cover and cook for 5-7 minutes or until greens wilt and radishes look almost translucent. Remove from heat. Season with salt and pepper to taste.
3) Add drained pasta to skillet and toss. Add cooking liquid from pasta, and stir. Sprinkle on the cheese and toss.
Serve hot, and with additional cheese for topping.
Radish Slaw
http://www.mariquita.com/recipes/black%20spanish%20radish.htm
This could also be good without the cabbage.
2-3 black Spanish radishes, scrubbed and grated
3 cups finely shredded cabbage
1 cup coarsely grated carrots, any color
1/2 cup thinly sliced green or red onion
2 tablespoons fresh lemon juice
1/2 teaspoon sugar
2 tablespoons olive oil
2 tablespoons finely chopped fresh parsley, cilantro, or mint leaves
In a bowl toss together the radishes, cabbage, carrots, onion, lemon juice, sugar, oil, herbs, and salt and pepper to taste.
Korean Radish Salad
http://www.mariquita.com/recipes/black%20spanish%20radish.htm
3 medium black Spanish radishes
2 teaspoons salt
2 teaspoons red pepper (or less to taste)
2 teaspoons sugar
1 1/2 tablespoons rice vinegar
2 tablespoons minced scallion
l teaspoon minced garlic
Peel radish and cut into match stick pieces about 2 inches long. Sprinkle with salt and let stand for 10 minutes. Rinse to remove excess salt and drain well. Wrap radish in several thicknesses of cheesecloth and squeeze out as much liquid as possible.
In bowl, combine radish with red pepper, sugar, vinegar, scallion and garlic, mixing well. Serve at once or refrigerate to blend flavors. Serves 8 as side dish.
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As part of a summer internship that attempts to ascertain a broad and shallow impression of the local food culture in St. Joseph, I read Animal, Vegetable, Miracle, the account of author Baraba Kingsolver and her family's year-long attempt to consume only local foods. 
Common Ground Garden is a CSA (Community Supported Agriculture) farm, where members purchase a share of vegetables and each week during the farm season receive a bountiful box of fresh produce. We pride ourselves on producing fresh, clean, healthful food picked at the peak of flavor and nutrition. As much as we are able, we grow our vegetables without the use of any chemical herbicides, pesticides or fertilizers. We use cover crops, rotations, compost and ingenuity to produce your food in a way that's healthy for you and for the community. When necessary for pest control or to combat disease, we use only products approved for organic gardening.