Category: Radish

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
Cilantro Garlic Jalapeno peppers lettuce Onions Radish

Thai Pork Larb


Words and photos by Amanda Callahan of Callywood Farms
Inspired by: NYTimes and here

If you’ve been to a Thai restaurant, chances are you’ve seen this iconic dish on the menu — and for good reason! It combines the best of sweet and savory elements with textures that run the gamut from soft to crunchy. At its core, larb is a Laos-based meat salad that is then spiked with all sorts of ingredients making it a cinch to prepare — and to customize to your preferences. I used pork, but you can also incorporate beef, chicken, turkey, tofu, or even mushrooms. Add-ins are flexible too, such as lime juice, cilantro, peanuts, chile peppers, fish sauce and other condiments. The more variety you add, the more the resulting flavors will mingle and meld into a truly palate-pleasing experience.

For me, the distinguishing characteristics of larb are the combination of lime juice, fish sauce, and ground toasted rice. The toasted, ground rice can be difficult to make without the right tools – a mortar and pestle or a coffee grinder will do. If not, skip the step! It won’t be as authentic of an experience, but will still produce a tasty dish! 

Ingredients

  • 1 large red onion or 3 shallots, divided per instructions below
  • Hot water – between ½ cup – 1 cup
  • 1/4 cup red wine vinegar
  • 1 teaspoon salt
  • 3 tablespoons jasmine, basmati or long grain white rice 
  • 1 tablespoon cooking oil
  • 3-4 garlic cloves, minced
  • ¼ cup lime juice (2-3 limes, juiced)
  • 2 tablespoons fish sauce
  • 1 teaspoon honey
  • Salt & pepper to taste
  • Crushed red pepper or fresh chilis, sliced, quantity to taste
  • 1 bunch of cilantro, chopped

For serving

  • Butterhead lettuce, outer/large leaves removed for cups
  • Radishes, chopped
  • Pickled jalapeños/peppers and the onions 

Instructions
1. With the onion/shallots – you want half of it sliced for pickles and the other half finely minced to cook with the meat. Prep as so.  

2. For the pickles: put the sliced half of the onion in a large bowl. Add the red wine vinegar and salt, and cover with hot water. Set aside. 

3. For the larb: place a large cast iron skillet over medium heat and add the rice, swirling to coat it with oil and allow to toast. It should only take a few minutes for the rice to take on a golden, almost brown hue. Remove and grind using a mortar and pestle or a coffee grinder. You’re aiming for a textured powder-like consistency. Be careful not to over do it with the coffee grinder. Set aside.

4. In the same pan, add the oil. Once it is heated, add the remaining diced onion. Sauté for a few minutes to soften, add the garlic, sauté another minute until fragrant, and season with salt and pepper. Add the meat, breaking it up with a wooden spoon. Cook until the meat is no longer pink and cooked through, about 7-8 minutes. Add additional heat, if desired, with crushed red pepper or fresh chilis. Remove from heat and set aside to cool slightly.

5. To a small bowl, add the lime juice, fish sauce, and honey. Stir to combine. 

6. Set up with lettuce cups and toppings.

7. When the meat has cooled a bit, pour the reserved lime juice/fish sauce on top, combine with chopped cilantro and taste to adjust seasonings. Add more salt, pepper, or heat as needed!

8. Scoop large spoonfuls of larb into lettuce cups, top with pickled onions, radish or other toppings you desire. Serve with steamed rice if you’d like.