If you did not link to the Mark Bittman recipe I talked about last week I suggest you do now, as it could become a favorite for many I know. We have it on a regular basis, especially when there is broccoli raab around. A simple dish that starts with toasting bread crumbs in a pan, before saut\u00e9ing some greens and garlic, and ends by adding some pasta and cheese and tossing it all in the pan. <\/p>\n
Tomato Radish Pesto Sandwich<\/strong> Arugula Radish Salad<\/strong> Today was a big day as we finished up our Fall planting (except for the garlic). All of the crops for the remainder of the season are in the ground, and so are the many cover crops we plant. Such days are milestones to us, as we can tick \u201cplanting\u201d off our current to-do list. … Continue reading What to Do With Your Share—Week 18<\/span>
We often fix a quick sandwich at lunch, full of whatever is at hand. We especially like the crunchiness of a good radish and a homemade spread. For the spread we took some leftover pesto and mixed it with a little mayonnaise. Fresh sliced tomatoes, radishes, and a few leaves of arugula filled in the middle of some good bread, and we were ready to picnic.<\/p>\n
The arugula we are harvesting right now is as good a quality as we can get. It is growing big and green right now, with not too much spiciness. If you find it a little strong, be sure to dress it well, as tart flavors like vinegar mellow out it\u2019s bite. To make a nice fresh salad simply clean and chop some arugula and put in a bowl. Add a generous amount of grated radish, add some creamy garlic dressing (or dressing of your choice), toss, and serve topped with pumpkin seeds or nuts. <\/p>\n![](\"http:\/\/2.bp.blogspot.com\/-Qa-JDUxA4EA\/Tm__likGkEI\/AAAAAAAABGk\/uNFlHIIH4YM\/s1600\/radish%2Bsandwich%2B091211.JPG\")
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