Recipes Radish Snack: Ingredients: 1 bunch radishes Butter Kosher salt, fleur de sel, or sel gris Preparation: Wash and trim radishes, leaving 1/4 to 1/2 inch green stem attached. Cut a thin lengthwise wedge out of each radish and place a sliver of butter in the space. Serve with a small dish of salt for people to dip each radish into or sprinkle lightly with salt before serving. Makes 4 servings. These can also be eaten on toasted (or not) baguette. Yum! Cilantro: We had a customer at the stand in West Bend last weekend who bought cilantro for a "fruit salsa" recipe. I was reminded how yummy that can be! Try it with fish, chicken or just chips... Mango Salsa (with cilantro) 2 cups chopped pitted peeled mango 1 cup chopped red bell pepper 2/3 cup chopped green onions 1/4 cup chopped fresh cilantro 2 tablespoons fresh lime juice 4 teaspoons olive oil Preparation: Mix all ingredients in small bowl. Season with salt and pepper. (Can be made 6 hours ahead. Cover and chill.) Salad Turnips: From New York Magazine - Daniel "Chino" Parilla's Braised Hakurei Turnips 6 Hakurei turnips, tops removed 2 cups cold water 3/4 cup mirin 1/4 cup white soy sauce Trim turnips and peel with a vegetable peeler. (1) Cut the turnips into sixths and (2) place them in a saucepan with the remaining ingredients. (3) Cover and bring to a simmer over medium-low heat; cook very slowly for about 15 minutes, or until just tender. Let cool to room temperature in the braising liquid, then drain and serve with steamed or roasted fish. Escarole: A tasty White Bean and Escarole recipe From the Food Network (many variations online) - http://www.foodnetwork.com/recipes/white-bean-and-escarole-soup-recipe2/index.html Escarole Salad with Bacon and Poached Eggs 4 slices good bread 6 tablespoons extra virgin olive oil Salt Fresh-ground black pepper 1/2 pound sliced bacon, cut crosswise into 1/2-inch strips 1 head escarole, sliced into thin strips 3 tablespoons plus 1 teaspoon red- or white-wine vinegar 4 eggs 1 clove garlic, minced 1/2 teaspoon dried thyme Put a large frying pan over moderate heat. Toss the bread cubes with 2 tablespoons of the oil and 1/4 teaspoon each of salt and pepper. Put them in the pan and cook, stirring frequently, until crisp and brown, about 5 minutes. Remove the croutons from the pan. Add the bacon to the pan and cook until crisp. Remove and drain. Put in a large glass or stainless-steel bowl with the endive. Pour off all but 1/4 cup of the fat from the pan. Fill a saucepan two-thirds full with water. Add the 1 teaspoon vinegar and bring to a boil. Break each egg into a cup or small bowl and slide one at a time into the water. Reduce the heat to a bare simmer. Poach the eggs until the whites are set but the yolks are still soft, about 3 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt and pepper. To the fat in the pan, add the remaining 4 tablespoons oil, the garlic, thyme, and 1/4 teaspoon each of salt and pepper. Warm the dressing over moderately low heat, stirring occasionally, until the garlic barely starts to brown, about 2 minutes. Add the remaining 3 tablespoons vinegar and remove from the heat. Toss the dressing with the endive and bacon until the endive wilts slightly. Add the croutons and toss again. Put on plates. Top each salad with a warm egg. Garlic Scapes: A note here to say that I use these puppies in anything savory - milder than garlic and really pretty. I add them to salad or salad dressing, put them in eggs, roast them with meat or on the grill, even make them into a pesto. When I google "garlic scape" I immediately get three or four food blogs with ideas. Here's one also - Garlic Scape Carbonara
serves 4 This pasta is fantastic as a meal served with a big garden salad and some crusty bread. If desired, add a half-cup of fresh, lightly cooked peas to the mix for a little added nutrition (and sweetness). 1/2 lb campanella pasta, or shape of your choosing
4 slices bacon (about 3 1/4 ounces), chopped
1/4 cup garlic scapes, cut into 1/4 inch coins
2 large eggs
1/4 tsp kosher salt
1/4 tsp red pepper flakes
1/2 cup freshly grated Romano cheese Set a pot of water to boiling on the stove and cook the campanella pasta (or desired shape). While it's cooking, cook the bacon over medium heat until browned. Remove the bacon pieces with a slotted spoon and add the garlic scapes. Cook until soft (2-3 minutes). Remove from the pan with a slotted spoon. (Drain both the bacon and the garlic scapes on a paper towel). Whisk together the eggs, salt and red pepper flakes. When the pasta is done, quickly remove it from the stove and set a different burner to low heat. Drain the pasta and add it back to the pot, on the burner set to low. Stir in the garlic scapes and bacon. Add the egg mixture and stir feverishly for 3-4 minutes until sauce is thick and creamy. Don't let it overcook or it will be gloppy. Sprinkle the romano cheese in, a little at a time, and stir to combine. Don't add it all at once or it won't mix through out the pasta as well (since it will clump).
As always, it's been a real pleasure to harvest and create this week's box! Thanks again, Farmer Alissa | 
