Category: Radishes

How to Make a Buddha Bowl

Several years ago, my in-laws Dana and Joan encountered significant health issues.  Joan was diagnosed as pre-diabetic, while Dana continued to struggle with high cholesterol even though he was taking statins and eliminating most fats from his diet.  Instead of diving into even more medication, they decided to make a serious diet change–by going vegan.  They signed up for cooking classes at their local Whole Foods, learned how to eat a balanced vegan diet, and guess what?  Dana’s cholesterol returned to a normal level, and Joan rid herself of the pre-diabetic status.

Was it easy?  Surely not–it’s never easy to change years of eating habits that include meat and milk and cheese and buttercream frosting (okay, I don’t even know if they like buttercream frosting, but I’m just saying I think that might be a hard one for me to give up).  They found a supportive community at Whole Foods, and they learned that with excellent ingredients and several key recipes, eating as vegans was actually quite enjoyable–and delicious.

One of the recipes they passed on to me from this time is something Whole Foods called “Wellness Bowls o’Goodness”, but I’ve heard them more commonly called Buddha Bowls.  I’m so grateful they shared this with Dan and me, and today I’m going to keep on paying it forward because these bowls are not only TASTY but an excellent way to eat up all those veggies and greens you’re getting in your fall share.

According to the good folks at Whole Foods Market Culinary Education, a Buddha bowl includes your base of cooked whole grains or starch veggies, and toppings in these categories:

  • cooked beans
  • greens (lightly steamed or raw)
  • veggies (roasted, lightly steamed or raw)
  • herbs and spices
  • sauce (such as fresh salsa, hot sauce, salad dressing, tamari, etc.)

For the Buddha bowl pictured in this post, I started by cooking 1 cup of organic brown basmati rice with 1 tsp Real Salt seasoned salt.  I used 1 cup of cooked rice for my bowl and saved the rest for fried rice to be made later in the week.  (Quick note here: I found it easier to season–if necessary–each food as I went along instead of trying to season the whole bowl at the end.) I topped my rice with the following:

  • 1/2 cup black beans
  • 1 cup whole leaf fresh spinach, sauteed for about one minute, seasoned with salt and pepper to taste
  • 1/4 cup shiitake mushrooms (grown ourselves–we should have these for sale soon!) sauteed with 2 T sliced leek
  • 1/4 cup watermelon radish, chopped (I was hoping these would be ready for your share this week, but they need a little more time.  We do, however, have daikon radish for you, and that will work just as well!)
  • 1/4 cup red cabbage, chopped
  • 1/4 cup cashews
  • 1 tsp sesame seeds, toasted
  • Asian vinaigrette: 2 tsp olive oil, 1 tsp sesame oil, 1 tsp rice vinegar, 1/2 tsp soy sauce, 1 minced garlic clove

I tell you what.  I felt so so good after eating this for lunch.  And really, there are so many possible variations for the Buddha bowl, that you could make this work for any meal of the day.

To wrap this up, I want to return to Dana and Joan’s story.  Soon after those cooking classes at Whole Foods, my in-laws moved from Maine to the Midwest to our little town of DeMotte (yay!).  They discovered that it was hard to keep up a vegan diet here, and they’ve since allowed small amounts of meat and dairy back into their diet.  But they still love their Buddha bowls, and I’m sure they–along with me!–would love to hear your ideas for a tasty bowl of goodness.

Photography: Anne Kingma

 

 

Recipe: White Chili with Leeks, Fall Roots, and Kale

Leeks are a new item in the share this fall, and one of those lovely, sort-of-strange-looking fall veggies that you may or may not find in the grocery store on a given day.  A member of the Allium genus, leeks often play a role similar to that of the onion, but offer a more subtle flavor as they don’t have the sugars that onions do.

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Our hope was to provide a few weeks worth of leeks this fall, but instead we’ll have a small amount for only one week, and here’s why.  This summer, when our leek transplants arrived from our certified organic supplier out east, about three-quarters of the transplants had fallen out of the tray and died in transit.  Our supplier refunded our expenses, but it was too late in the season to plant more.  So, as my 5-year-old would say, “You get what you get, and you don’t throw a fit!”  Really, though, this experience exemplifies what it means to be part of a Community Supported Agriculture (CSA) rather than purchasing your produce from the grocery store or even a farmer’s market.  We—the farm members and farmers—share in the risks and rewards of the farm.  In this case, we take the small number of leeks and divide them equally among members.  Other weeks this fall, we’ve distributed a surplus of spinach and radishes and offered pick-your-own of abundant field greens such as kale, Swiss chard, and collards.

Alright, back to the leeks.  How do you actually use one?  BonAppetit.com presents twelve different ways, and Deborah Madison offers several recipes in her book Vegetable Literacy, including a surprising and refreshing salad, “Young Leeks with Oranges and Pistachios.”  For this week’s recipe, I made a few variations to Bon Appetit’s white chili recipe because it’s fall and nothing says fall to me quite like a steaming bowl of chili paired with a thick slice of cornbread.

A couple notes on prepping the leeks.  First, make sure you thoroughly rinse your leeks—even though we’ve washed them after harvest, they have many layers and may still hide some dirt or sand. 

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Second, most recipes call for using only the white and pale green part of the leek, getting rid of the roots and upper greens.  However, these “throwaway” parts can be used along with or in place of onions to flavor a vegetable stock.  

Whether you decide to eat your leeks raw as a baked potato topping, or gently sautéed and paired with goat cheese, or in this chili recipe below, I hope you enjoy the delicate flavor that the leek offers to your meal.

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Begin by prepping your veggies.  Grab the leeks and cut away the roots and most of the greens, then dice the white and about 1 inch of the pale green part.  Mince four garlic cloves, add these to the leeks and set aside until your other veggies are prepped.

Peel four medium-sized carrots, or, if these carrots are from your share, feel free to skip the peeling stage (I never peel our carrots from the farm).  Then slice them into ½ inch rounds.  Peel three medium or two large parsnips, cut them in half, and chop them into ½ inch pieces.  One more root to go!  Grab five radishes and cut them into quarters (or eighths, depending on their size)—make them about the same size as your chopped carrots and parsnips.  Set this group of veggies to the side.

Heat one tablespoon of olive oil and one tablespoon of butter in a large pot or Dutch oven over medium heat.  When the fats are sizzling, add the leeks and garlic and cook for about five minutes.

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Dice about 2 teaspoons (4 sprigs) of fresh oregano, and measure out 1 teaspoon ground cumin and 1 teaspoon chili powder. 

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Add your seasonings, along with two teaspoons of salt, to the pot, and stir for about one minute.  Then add the chopped carrots, parsnips, and radishes, stir well, and cook for five more minutes.

Next, it’s time to add your protein.  Rinse 15 ounces (1 can) of Great Northern beans, then add these to the pot.  Pour in 3 cups of chicken stock (or vegetable stock if you’d prefer a vegetarian soup—next time you make this you can use homemade stock flavored with leeks!).  Bring to a boil, then reduce heat to a gentle simmer, partially cover, and cook for 25 minutes, until the roots are tender and the flavors melded.

While the soup is cooking, prep one more veggie—your greens, of course!  Roughly chop about two cups of kale, spinach, radish tops, or whatever green you prefer—I used Lacinato (dinosaur) kale. At the very end of your cooking time, toss the greens in the pot and let cook for a few minutes more.  The last step is to take a little taste and add more salt if needed.

Serve topped with crème fraîche or grated Gruyère.   Enjoy!

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Scroll down for the printable of this recipe.  What veggies do you like to use in your chili?

Photography and Food Styling: Julie Oudman Perkins

White Chili with Leeks, Fall Roots, and Kale
A comforting, seasonal, fall chili.
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Ingredients
  1. 1 Tbsp olive oil
  2. 1 Tbsp butter
  3. 2 leeks, white and 1' of pale-green part, diced
  4. 4 garlic cloves, minced
  5. 4 medium carrots, peeled, sliced into ½” rounds
  6. 2 large or 3 medium parsnips, peeled, halved lengthwise, and chopped into ½” pieces
  7. 5 radishes, quartered
  8. 2 tsp fresh oregano, chopped
  9. 1 tsp cumin
  10. 1 tsp chili powder
  11. 2 tsp salt
  12. 15 oz can Great Northern beans, rinsed
  13. 3 cups vegetable or chicken stock
  14. 2 cups kale, spinach, or radish tops, chopped
Instructions
  1. Heat oil and butter in a large pot or Dutch oven over medium-low heat.
  2. Add leeks and garlic and cook for about 5 minutes.
  3. Add oregano, cumin, chili powder, and salt. Stir and cook for 1 minute.
  4. Add carrots, parsnips, and radishes; stir to coat. Cook for about 5 minutes.
  5. Add beans and stock. Bring to a boil, then reduce heat and simmer for about 25 minutes.
  6. Add kale and cook for 2-3 minutes. Season with salt, to taste.
  7. Serve topped with crème fraîche or grated Gruyère.
Adapted from White Bean Chili with Winter Vegetables by Sarah Dickerman
Perkins' Good Earth Farm http://perkinsgoodearthfarm.com/

Recipe: Brown Rice Bowls with Roasted Fall Vegetables

This week farm member Sarah Hamstra shares a recipe that includes three delicious items from your share: radishes with their greens, carrots, and Brussels sprouts.  Thank you, Sarah!

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One of the veggies featured in this recipe is Brussels sprouts, and the timing couldn’t be better.  Brussels sprouts sweeten after exposure to frost, which we experienced here at our farm this weekend for the first time this fall.  Our favorite way to eat these little cabbages is sautéed or roasted, so they work perfectly in this recipe.

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Here are the instructions from Sarah’s kitchen:

Stepping into Julie’s blogging shoes for the week is an intimidating proposition, as a business major who now sells real estate, but I’m up for the challenge! She and I do share a love of food and of cooking, which is part of what originally sparked our friendship. My husband Brian and I have been farm members since 2010—the inaugural year!—and we even have the vintage Good Earth Farm canvas tote to prove it. We have two little girls, Elizabeth and Anneliese, and we make our home in DeMotte.

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Roasted vegetables and I have a love affair. My default way to prep vegetables is to toss with olive oil, maybe add some garlic and a squeeze of lemon juice, and spread on a sheet pan in a hot oven until they’re browned and delicious. Think you don’t like broccoli? Prepare it this way and you’ll be sneaking bites straight off the pan before dinner.

Julie’s recipes last year opened my eyes to thinking about new ways to use the greens in our farm share. Of course, carrots, beets, and radishes all have greens, but for years, I discarded them without giving it a second thought. Last fall, though, I made several amazing frittatas with radish or beet greens. So, when paging through my Real Simple magazine last month, a recipe using radishes and their greens caught my eye and was occasion to immediately text Julie and tell her about it.

The original recipe calls for cremini mushrooms, zucchini, and radishes. My sister and I made this together the first time, and tossed in some peppers we had on hand. When I prepared it for this post, I skipped the zucchini and added carrots and Brussels sprouts. I love recipes like this one that are easily adaptable to what’s in season or what you might already have on hand!

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Start by preparing your rice. Brown rice is better for you and has a slightly nutty, more complex taste. I used brown basmati rice in this recipe. It will take about 35 minutes to cook, so get that started right away.

Preheat the oven to 425. Cut your vegetables into halves or quarters, depending on how large they are.

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Pull out a sheet pan. Toss your chopped vegetables with 2 tablespoons of the olive oil and 2 tablespoons of the lemon juice. Use fresh lemon juice for the best taste – it’s brighter and fresher-tasting than bottled. Top with a little kosher salt and fresh ground pepper.

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Roast the veggies for 20-30 minutes or until browned and done to your liking.

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While your vegetables are roasting, you’ll want to prepare the sesame dressing. Toast one tablespoon of sesame seeds in a hot, dry skillet for about 3-5 minutes, until the sesame seeds are lightly browned.  Remove the sesame seeds, and, in the same skillet, toast about ½ cup whole walnuts for about 5-10 minutes.  The recipe calls for chopped walnuts, but wait to chop them until after they’re toasted and cooled. Set them aside.

Whisk together 1 tablespoon of soy sauce, the sesame seeds, and 3 tablespoons each of olive oil and lemon juice.

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Roughly chop your radish greens.

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Directly after chopping the radish greens, gently toss them with the other roasted veggies on the sheet pan. By combining them in this way, fresh out of the oven, the radish greens flash cook without wilting. 

Serve the roasted vegetables over brown rice, drizzled with the sesame-soy dressing and topped with the toasted walnuts. The combination of the brown rice, vegetables, and walnuts made this a really hearty and satisfying meal. I taste-tested this recipe on my sister, my two-year old, and my lovely friend Jolene and it got rave reviews all around. The leftovers also reheated wonderfully for lunch the next day, which is another big plus for me when it comes to quick and healthy meals. Enjoy!

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Photograph and Food Styling: Anne Kingma

Brown Rice Bowls with Roasted Fall Vegetables
A healthy, hearty, satisfying fall meal.
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Ingredients
  1. 1½ cups brown rice
  2. 1 ½-2 cups (6 oz) Brussels sprouts, halved
  3. 4 slender carrots, cut into 3/4-inch pieces
  4. 8 radishes with greens, radishes halved and greens chopped
  5. 8 oz mushrooms, halved
  6. 5 tablespoons olive oil
  7. 5 tablespoons lemon juice
  8. Kosher salt and black pepper
  9. 1 tablespoon soy sauce
  10. 1 tablespoon toasted sesame seeds
  11. ½ cup chopped toasted walnuts
Instructions
  1. Heat oven to 425° F. Cook the rice according to the package directions.
  2. Toss the Brussels sprouts, carrots, mushrooms, and radishes with 2 tablespoons of the oil, 2 tablespoons of the lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper. Roast on a baking sheet until tender and browned in spots, 20 to 25 minutes, tossing halfway through. Remove from oven and stir in the radish greens.
  3. Whisk together the soy sauce, sesame seeds, and the remaining 3 tablespoons each of lemon juice and olive oil in a small bowl.
  4. Serve the roasted vegetables/greens and walnuts over the rice, drizzled with the dressing.
Adapted from Brown Rice Bowls with Roasted Vegetables and Lemon-Soy Dressing by Justin Chapple
Perkins' Good Earth Farm http://perkinsgoodearthfarm.com/

Recipe: California Rolls with Radishes and Greens

A couple weeks ago I received this delightful birthday card from my son Harper.

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There’s lot of love in this card!  There’s also soosee, which is a mostly phonetic version of—you may have guessed it—sushi!  While Harper has had actual sushi before, at home I only make California rolls, or sushi made without raw fish, but sushi is A TON more fun to say, especially when you’re seven. 

After receiving this card, I made a couple rounds of California rolls for my little guy, and he proceeded to have them for lunch three times the following week.  I used kale or spinach for Harper’s filling, but you can use any veggie you want.

Before I get into the recipe, I’d like to give the disclaimer that I really know very little about sushi.  I made sushi for the first time at a friend-of-a-friend’s house in Spain in 2005.  I can’t remember the details, but I’m guessing we used bamboo mats and sushi rice and raw fish.  Fast forward ten years, and I’m still making these little rolls, but in my own super-simplified way.  Anyway, I may not know a lot about sushi or California rolls, but I do something about cooking with veggies.  If you’d like advice from an expert, check out this Food and Wine post featuring sushi master Masahuru Morimoto

While you’ll probably have most of the ingredients for California rolls in your house, there’s a good possibility you won’t have a key ingredient sushi-nori, or seaweed wraps. 

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Fortunately, our local grocery store Tysens does carry this ingredient in aisle 2, or you can purchase at least five different highly-rated nori on amazon.  

To begin, set up your work space.  I lay out two nori on a cutting board.  Around the cutting board I arrange the rest of my ingredients: cream cheese, rice, sliced veggies, and a little bowl of water.

Spread a thin layer of cream cheese on the nori, stopping within an or so of the far end.

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Next, dip your fingers in the water (this will keep the rice from sticking to your fingers), and add a layer of rice over the cream cheese.  Most people use seasoned sushi rice, but since I’m often using these rolls as a meal for my child, I like to use organic long-grain brown rice.  In the sushi world, there are probably rules forbidding this type of replacement; fortunately these rules don’t apply in my home.

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Now it’s time for the fun stuff—veggies!  Try any combination that sounds good to you. I’m going use produce from your share this week: radishes, radish greens, green onions, kale, and/or spinach.  Slice the veggies into strips, then line them up in a row on the edge of the nori that’s closest to you. 

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Now, carefully and tightly roll the nori away from you, tucking in the veggies, continuing until the wrap is all rolled up except that empty inch at the end.  Dip your finger in the water, run your finger along the edge of the wrap, and finish rolling.

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Finally, use a sharp knife to slice the roll.  I start from the middle and work my way to the ends.  And because I don’t use a bamboo mat, my ends are often unsightly, so I feel compelled to eat them on the spot instead of waiting until dinner.  Sometimes it’s tough being the cook.

California rolls are commonly served with soy sauce, wasabi, and pickled ginger.  Dan’s the only one in our family who likes wasabi, so I keep some on hand for him.  None of us are big fans of pickled ginger, but I recommend you at least give it a try once.  And Harper and I prefer simply dipping our California rolls in soy sauce.  What’s your favorite way to eat sushi or California rolls?

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Photography and Food Styling: Anne Kingma

California Rolls with Radishes and Greens
Serves 4
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Ingredients
  1. 4 sushi-nori sheets
  2. 2-4 ounces cream cheese
  3. 1 cup cooked long-grain brown rice
  4. 1 cup thinly sliced greens or vegetables (radishes, radish greens, green onions, kale, spinach)
Instructions
  1. Lay out nori sheets on a cutting board or kitchen counter.
  2. Spread a thin layer of cream cheese on each sheet or nori, leaving one inch of space at the far end of the wrap.
  3. Dip your fingers in water, then spread a layer of rice over the cream cheese.
  4. Line up sliced vegetables or greens on the edge of the nori closest to you.
  5. Roll the nori away from you. Tuck in the vegetables, then continue a firm roll until you reach the empty inch at the end of the sheet. Dip your finger in water, run your fingers along the edge of the wrap, and finish rolling.
  6. Slice with a sharp knife.
  7. Serve with soy sauce, wasabi, and/or pickled ginger. Enjoy!
Perkins' Good Earth Farm http://perkinsgoodearthfarm.com/
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