Categories
Cucumber Edible Floers Eggs Garlic Herbs Microgreens Olive Oil Onions Radish Shallots Snap peas

Snap Pea and Radish Salad  

Words and photos by Amanda Callahan of Callywood Farms

This is a true farmer’s lunch — real fast food, if you will! It shines with things you could walk onto a farm, pull from the ground or the coop and be ready to eat in about 10 minutes! It is a delightful spring salad that satisfies my lunch time desires for something fresh, light while adding interest with sweet and tangy notes. Simply put everything in a bowl as you prep, toss with dressing and you’re ready to go.

Because I really wanted a chopped and crunchy salad, I used out-of-season cucumbers (I couldn’t resist!), but you can omit and focus on our gorgeous spring greens instead. You might add some fresh goat cheese, cooked white beans or chickpeas for added depth, hearty layers and extra protein. Make enough for a few meals, and use up within three days to avoid soggy bites, or toss and simply keep the dressing separate until ready to serve.

Right now radishes are in abundance! Help your local farmers out by snagging a couple bunches this week. You need a full bunch for this recipe (more if you love radishes like I do!). Get extra and pickle them alongside some onions for an extra special taco topping. I love pulling one out each day to put on top of whatever salad or sandwich I make for lunch. Yum!

Ingredients

  • 1 lb. snap peas
  • 1 bunch radishes
  • 4 Persian cucumbers (optional)
  • 2 spring onions or shallots
  • 1 garlic clove, grated
  • ¼ cup fresh chopped herbs such as parsley, wild onion/chives and dill
  • 1 lemon, juiced
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon rice wine vinegar 
  • ¾ teaspoon salt
  • Fresh ground black pepper
  • For serving: hard boiled eggs, microgreens, edible flowers

Directions

  1. Prep vegetables for the salad. Lay snap peas down and cut roughly into thirds. The radishes were thinly sliced into half moons, as were the cucumbers. I sliced the shallots into rings and tossed everything in a large bowl. 
  2. Make the dressing right on top of the vegetables: grate the garlic clove, juice the lemon, and add the remaining ingredients. Toss to combine. EAT! 
Categories
Dill Microgreens Mushrooms Onions Recipes Stock Thyme

Hungarian Mushroom Soup

Words and photos by Casey Certain from the Reid Homestead

If there’s something I love doing in the kitchen, it usually involves simplicity. In my vocabulary, soup = simplicity. And what better time than fall and winter to pull out the Dutch oven and turn some farm goodies into something yummy?

I tweaked this amazing Hungarian mushroom soup to leave out the dairy and flour that’s found in similar recipes, but adding it can give more body and a creamy texture. Another selling point for this soup? It’s cold and flu season, so the chicken stock and antiretroviral properties of oyster mushrooms are great for when you’re feeling yucky.

Why Whole30?
Once all the holiday fun is over, David and I like to go back to our Whole30 recipes so that our bodies can reset and find balance. My digestion thanks me every time! If you’re unfamiliar with Whole30, and are looking to cut down bloating, gas, indigestion and general digestive woes, you might consider researching it. 

INGREDIENTS
4 tbsp coconut oil
2 cups onions, chopped
1 lb oyster mushrooms, cleaned and sliced
2 cups chicken or vegetable stock
1/2 cup apple cider vinegar
2 tsp dried dill
2 tsp minced fresh thyme leaves
2 tsp Hungarian paprika
2 tbsp coconut aminos
2 tbsp lemon juice
Fresh microgreens of your choice for topping

1 – Sauté the onions and mushrooms in coconut oil over medium heat until onions are soft and translucent, about 15 minutes.

2 – Add the dill, thyme, paprika, broth, coconut aminos and apple cider vinegar. Bring the soup to a simmer and cook until the liquid reduces by half.

3 – Turn the heat down to low and slowly stir in lemon juice.

4 – Garnish the soup with your favorite microgreens and serve hot.