Pink Beauty Radishes

This year has been all about partnerships for us! We love working with other small businesses to bring a wider array of offerings for our CSA members and farm stand customers. That’s why we’re excited to announce 2 new partnerships we’ve made this season. 
First, we’ve teamed up with Caffe Appassionatto to bring you a special City Grown Roast! Guatemalan beans make up a full bodied medium roast with low acid and smooth flavor. 
At Caffè Appassionato, we believe roasting coffee is an art. Unlike many of the large coffee roasters, who believe technology can take the place of the human touch or that speed is more important than taste, we put our instinct and love of fine coffee into every bean we roast. We use 100 percent, top-grade arabica beans selected carefully to assure quality. Our unique roasting method, the Appassionato Roasting Process, allows us to vary the time and temperature to produce a very low acid coffee with full-bodied flavor. Our process takes two to three times as long as methods used by conventional roasters. But our stomach-friendly coffee enables a lot of people to enjoy a cup or two who otherwise could not drink coffee.
Second, we’re partnering with Crown Hill Honey to start a Crown Hill Farmers Market! This monthly market will be every second Wednesday from 3-7pm in the same location as our farm stand. There will be food trucks, artisan crafts, and other Crown Hill small businesspeople. Find more info at market will be June 14th. 
Each week we feature a Veggie of the Week which highlights the best of what’s available this time of year.
Veggie of the Week: Pink beauty radishes!
Pink beauties are one of my favorite types of radish. They’re crunchy and sweet with a spicy finish. As a farmer it’s important to learn many ways to prepare each vegetable and besides being great in salads, pink beauties are excellent for making radish curry! Here’s the recipe:
-2 bunches pink beauty radishes, with greens
-1 bunch japanese salad turnips, with greens
-1 large yellow onion
-1 jalapeno pepper
-5 cloves garlic
-1 small ginger root
-1 small turmeric root
-1 can coconut milk
-1/2 teaspoon curry powder
-2 cups white or brown rice
Salt and pepper to taste
Prepare rice in rice cooker or on stovetop. Slice radishes and turnips into coins, coarsely chop the the greens and set them aside for later. Dice the onion. Mince jalapeno, garlic, ginger and turmeric. In a large saucepan, sautee onions on medium high for 5 minutes or until they begin to turn translucent. Add radishes and turnips; sautee for another 5 minutes. Add ginger, garlic, jalapeno, turmeric, curry powder, and salt; sautee for another 5 minutes. Add coconut milk and stir. Cover the pan and turn heat to low, let simmer for 15-20 minutes, stirring occasionally. Add radish and turnip greens and stir for 2 minutes. Serve over rice.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s