WHAT IS THIS??

WHAT THE HECK DO I DO WITH THESE?!?!

If you're uncertain about what some of the garden goodies we offer are, or you need some ideas on how to add them to your meals, read below for our suggestions.  And , BE ADVENTUROUS!!!

DAIKON RADISH PODS: We discovered these little gems a couple years ago by accident. After the daikon radish blooms, it creates a juicey pod that, if left alone, will turn into the seed pod. When they first form, they have a mild sweet & peppery radish flavor and are wonderful to munch on ala-carte or turned into a culinary yumm-yumm (official term.) You can pickle, saute or eat raw. They go well paired with apples, anise, carrots, celery, cinnamon, coriander, fennel, ginger, basil, lemon balm, lime, mint, and parsley. Radish pods balance fat and cool heat, thus making them ideal pairings with bacon, butter, cheese, salmon, chiles and wasabi. Get creative! PS: That peppery flavor is due to glucosinolates, which are trademark organic compounds that occur in nearly all of the Brassica family plants.

ARUGULA: This little green is nutty and slighty spicy on the palete and is great added into salads, pastas or stir-fries. Eruca sativa is an edible annual brassicaceae plant, commonly known as salad rocket, rucola, rucoli, rugula, colewort and roquette. It has just about everything good in it (says the internet) -  fiber, vitamins A, C (to boost the immune system), and K (for bone strength), folate, calcium, iron, magnesium, phosphorus, potassium and manganese, high levels of protein, thiamin, riboflavin, vitamin B6, zinc, copper, and pantothenic acid (vitamin B5). Ancient Roman writings reveal arugula to be used as a powerful aphrodisiac from the first century A.D., especially when combined with other natural plants with similar libido-boosting qualities, such as chicory, dill, lettuce, and lavender.  BOOM-POW!

GREEN ONION, LEEK & GARLIC GREENS: Think of these as an extension of the bulb of the plant – full of sweeter and milder flavor and can be used as a substitute in any dishes their bulbs would be used in. They are especially lovely when used raw. And if you forget to use them and they begin to wilt, throw them in a stock pot.

SPINACH: Fresh in salads; blended with cream cheese and herbs for a dip; as a pasta-substitute (my favorite!); in soups or any dish really. Spinach rocks.

CHARD: Lovely when lightly braised with chicken broth or stir-fried with garlic. A touch of sea salt and BAMM! Delish.

ASPARAGUS: Steamed and drizzled in butter and lemon; grilled spears on the BBQ; blended into heavy cream, chicken broth, garlic and mushrooms for a decadent soup.

PARSLEY: It's not just a garnish! It's packs a vitamin-C punch higher than most fruits! Add it to smoothies; chop and sprinkle on roasted potatoes or on top of salads; or use it to make one of the healthiest salads ever! Tabouli. Check out a recipe here: http://kittlesonfamilyfarm.blogspot.com/2013/05/garden-goodness-in-tabouleh.html

CILANTRO: Salsa and all things Mexican! Add to Asian salad rolls or atop Thai dishes. Sprinkled on scrambled eggs. Or turn it into the fantastico Chimichurri Sauce. See recipe here: http://kittlesonfamilyfarm.blogspot.com/2013/06/zippity-doo-dah.html

OREGANO: Oregano isn't just for Italian food, although by all means add it to pastas & pizza! Try sprinkling it on grilled chicken, adding it to olive oil salad dressings or using it in Ranchero sauce to smother your fresh eggs with! See recipe here: http://leitesculinaria.com/7438/recipes-ranchero-sauce.html