Greetings!
Leeks
Lettuce: Red Boston
Radishes: Cherry Belle OR French Breakfast
Sorrel
I cut the Leeks up very small and sautéed them in Olive Oil,
and then let them cool. I’ve been adding them to my salads along with blanched,
chopped, Asparagus and it makes the salads very tasty!!
Try Asparagus raw
Eat the green part of Leeks
It’s Lettuce…pretty easy to eat in short order since it’s
not such a big head
Radishes…eat the greens, and try it cooked for something
different, and to give to those who don’t care for them (you never know, you
may convert someone to becoming a Radish fan 😊)
Sorrel – check out some recipes and explore (and try the
easy peasy one with fish if you’re a fish fan)
Have you ever tried eating it raw?
I had a few stalks with my brunch at the CSA (washed them in
the sink behind the Cinema’s concession counter, snapped off the woody bit, and
started munching in between bites of my brunch…couldn’t wait till I got home😊).
Raw cut up Asparagus can be added to any Salad you’re
making, or added to scrambled Eggs or an omelet, or a Tofu scramble, without
cooking first because you can eat them raw! 😊
Here’s some tips on eating Asparagus raw and other info…
https://www.greenmatters.com/food/can-you-eat-asparagus-raw
Leeks…
Do you use the Green part? They certainly do in Chinatown in
Flushing, NY! Whenever I order a dish with Leeks in Flushing in a Chinese
restaurant…no white bits to be found…only the green parts and it’s delicious!
https://www.thechoppingblock.com/blog/use-those-leek-tops
https://www.benedictinewellness.com/recipe-sauteed-leek-greens/
Leek Green and Saucy Shrimp Stir-Fry…just bought this
cookbook and will let you know what I think of it…
https://www.ediblecommunities.com/recipes/leek-green-and-saucy-shrimp-stir-fry/
Leek Greens Stir—Fry with Salty Pork Belly…and another
cookbook bought and will let you know about it later)
https://www.splendidtable.org/story/2013/10/02/leek-greens-stir-fry-with-salty-pork-belly
For those of you who are vegan and/or gluten-free and/or
Kosher…
This recipe has Oyster Sauce in it and here’s an organic
vegan, GF version…
https://www.amazon.com/Lucky-Foods-Organic-Oyster-Flavored/dp/B08TGWRF9H?ref_=ast_sto_dp
And here’s a version that’s Kosher and vegan but not organic
or GF…
https://www.amazon.com/Best-Thailand-Vegetarian-Authentic-Dressings/dp/B0BH819NWV
Easy Stir-fried Leeks…
https://eatwhattonight.com/2019/05/easy-stir-fried-leek/
Lettuce: Boston Red
Tender and delicious, and easy to add to any Salad or serve
as a base for whatever you please (a base of Lettuce under whatever protein and
starch you might be eating for example…Chicken, Tofu, etc. over Rice or Quinoa
for example)…June is spring in the farming calendar so Lettuce heads will be
small until they’re not, later in the season (and sometimes later in the season
they’re small because it’s when a new planting has started and they start out
small 😊)
Radishes
First of all…use the greens (here’s two recipes – Pesto and
Sauteed)…
https://www.loveandlemons.com/radish-greens/
If you scrunch them with your hands and you don’t feel
any prickly bits, use them in a Salad.
Why bother eating Radishes? For one thing, many cultures eat
them as part of their regular cuisine (Mexico and China for starters). And the
Mayo Clinic calls it “big flavor in a small package” (with some serious health
benefits)…
For people who don’t care for Radishes…try them cooked…
Garlic Roasted Radishes…
https://therealfooddietitians.com/garlic-roasted-radishes/
Roasted Radishes with Nutritional Yeast Walnut Crunch (the
nutritional yeast will make this taste cheesy without the dairy)…
https://heartbeetkitchen.com/roasted-radishes-with-nutritional-yeast/
More good info about Sorrel…
https://www.masterclass.com/articles/how-to-cook-with-sorrel
Will repeat my easy peasy Sorrel recipe…
Ingredients:
Sorrel (cut off the stems and use for something else…stir
fry with Radish Leaves or in any stir-fry) – cut leaves into 1 to 2” pieces
Fish fillets (take your pick)…if you’re a vegetarian you
could cook the Sorrel like this for about 5 minutes (check for doneness and
leave in a bit longer if you want them cooked down more) and use as a side dish
to whatever protein you might be having
Lemon Slices (enough to cover your fish fillets)
Olive Oil
Salt
Pepper
Wrap up the fish to make a packet (or multiple packets) and
cook on a grill or in the oven till the fish fillets are cooked (depends on how
thick they are, and how hot your source of heat is. In the oven you could try
350 for 20 minutes and then check for doneness.
Unwrap and enjoy!
https://www.thekitchn.com/sorrel-recipes-170262
https://www.theguardian.com/lifeandstyle/2012/may/04/sorrel-recipes-hugh-fearnley-whittingstall
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