I’m sorry I don’t have pictures to offer… but time seems to get away from me for photographing… you’ll have to use your imagination…
BUT! You must grill some spring veggies! We tend to think of summer produce for grilling- peppers, squash, eggplant, etc, but we have created a gourmet grilling blend of spring crops that is delightful. If you are a member of our CSA program, this week you will receive a sampling of the blend. If not, then head on down to Brookside Farmer’s Market this Saturday to pick some up for your Memorial Weekend Grill.
The blend includes; onions, potatoes, beets, peas, turnips, radishes, garlic, and carrots. We prepared this mix for our Mother’s Day feast to rave reviews. Just wash, dice, steam to soften, season, and grill. We used an Italian dressing to season, and then yesterday I repeated it as a ‘roast’ in the oven with a honey-mustard vinaigrette. You could very simply use a little olive oil and sea salt also.
You may be saying, “What? You can grill all those veggies? Are you kidding? Radishes?” Yep. Someone let us in on the ‘secret’ of cooking radishes last year, when we had a particularly huge bumper crop all at once, and we love them! My Dad is not so crazy about cooked radishes- he would prefer them raw, so you’ll have to try it once and decide for yourself. I’ve added the m to crockpot roasts, saute’s, and aluminum foil pocket meals. They totally lose their heat once cooked, but retain their radishy flavor. Try it!