July 17, 2014

Out on a Limb

....the birds of the air can perch in its shade. Mark 4: 30-32

The Mustard Seed

The Buzz

Recently, we have decided to consolidate our Chaska and Chanhassen stores in order to offer our Chaska location to a church in need.

We are sorry for any inconvenience.
Please come visit us in Chanhassen near the corner of Pioneer Trail and HWY 101.

Radishes 101

There is no argument about it, radishes are not the most popular veggie in the world. You don't often hear parents telling their children to "eat your radishes!" However, radishes are a real treat for you and your family. Studies show that radishes are a naturally cooling food, perfect for summertime. They have the ability to decrease excess heat in the body that can build up in the summer months.

High in Vitamin C, radishes have a natural cleansing effect, often consumed to help prevent viral infections. Radishes seem to be the small veggie miracle, with its ability to eliminate toxins, protect against cancer and indigestion. source

GROW YOUR OWN:

RADISHES

Plant four to six weeks before the last frost. After aged manure or organic fertilizer has been worked into soil, direct sow seeds ½ inch to an inch deep and one inch apart in rows 12 inches apart. Thin to about 2-inch spacing. Crowded plants will not grow well.Radishes need sun. If they are planted in too much shade-or even where neighboring vegetable plants shade them-they put all their energy into producing larger leaves. Practice three-year crop rotation. Plant consecutively every two weeks or so while weather is still cool for a continuous harvest of radishes. Plan on a fall planting. You can plant radishes later than any other root crop in late summer or early fall and still get a harvest. Radishes require well-drained soil with consistent moisture. Thin radishes to about an inch apart when the plants are a week old.

White Bean & Radish Recipe

INGREDIENTS

2 anchovy fillets packed in oil, drained

3/4 cup extra-virgin olive oil

2 tablespoons drained capers

2 1/2 cups (packed) fresh flat-leaf parsley leaves, divided

1/4 cup (or more) white wine vinegar

Kosher salt, freshly ground pepper

1 bunch radishes, trimmed, cut into thin wedges

2 scallions, thinly sliced

3 15-ounce cans cannellini (white kidney) beans, rinsed

3/4 cup oil-cured black olives, pitted, quartered

PREPARATION

Blend anchovies, oil, capers, and 1 cup parsley in a blender until a coarse purée forms. Transfer to a large bowl, mix in 1/4 cup vinegar, and season with salt, pepper, and more vinegar, if desired.

Add radishes, scallions, beans, olives, and remaining 1 1/2 cups parsley to bowl and toss to combine.

DO AHEAD:

Salad can be made 4 hours ahead. Cover and chill.