Parsnips
Heirloom Egyptian Beets
Purple Top Turnips
Heirloom Tomatoes
Mint
Basil
Northern Lights Chard,
Red Russian Kale
Zeno Fino Fennel
Shallots
*Mint Chutney Recipe*
This weeks share
Hot Peppers
Red Russian Kale
Fordhook Chard
Potatoes
Chives
Basil
Red Cabbage or Radicchio
Asian Greens
Garlic
Garlic Season is upon us. A 10 month crop I love. The hardneck garlics are being pulled over the next couple of days and so far it's looking great. We'll have plenty of bulbuls for oil and hardnecks and softnecks will also be available as they cure out.
The Garlic Team last year of Talus, Mela and I put in some days harvesting the crop and planting it out for seed. As much as I wanted Mela to really see this crop through her commitment and purpose for emerging hope and growth was channeled among many of her projects including growing garlic.
~Here's this weeks recipe with plenty of local in season delicacies~
Garlic Stuffed Radicchio with a Huckleberry Vinaigrette
Soak 1 cup Cashews for 2 hours then puree with minced Garlic
Rinse each leaf of Radicchio and Hand Oil with Grapeseed
Dice Red Pepper or other vegetables of choice for stuffing
In a bowl combine garlic cashew paste and diced vegetables with quiona
Add a few tablespoons to each leaf and roll
Grill
For the vinaigrette mix
equal parts (1/2 cup each) oil and vinegar
half a cup of huckleberries
tablespoon of spicy mustard
tablespoon of flathead honey
Blend
Drizzle over grilled radicchio. We've also stuffed the radicchio with grilled chicken. The huckleberry vinaigrette is delicious over salads too.
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