I wish I could tell you where this recipe came from – but it is amazing. I made it last weekend (with fresh pasta from a Slow Food class at Storico Fresco) and if I had to eat nothing but this dish for the next three months, I’d be very happy. The original recipe called for bacon. Fine. Add it. But it’s totally not necessary.
Let’s talk about what we can do with those daikon radishes. You can grate them and add a little rice vinegar and sugar and make a quick pickle that will brighten up any sandwich. Or you can slice them and put them into a salad. You can add a little to your next juicing project. Or you can make fries. I had never thought of this, but the recipe comes from The Little Farm in Gray, Georgia.
Here’s their recipe:
Let’s start collards season with this classic recipe. You can mix in your mustard greens if you like. (I like – I love the combination. But then, mustard greens are my favorite greens.)
I think this recipe originally came from Better Homes and Gardens magazine. Substitute your fresh tomatoes for the canned ones if you like.
What? You’re weary of tomato sandwiches and tomato salads and ……
Ok. Try this recipe from Prevention magazine’s “The Healthy Cook.”
Yes, you can make sausage. Yes.
This recipe is adapted from “American Cooking: Southern Style” by Eugene Walter. A nice recipe if you don’t have a meat grinder. You can hand chop the pork or use a food processor to finely chop the pork. Just be sure not to process it too much. You want to use a fatty cut like pork shoulder (not pork loin) so you get the ratio of fat to lean needed for sausage. Go to Riverview’s booth at your favorite farmers market and buy some pork shoulder. Come home and make sausage.
I never get tired of just eating cucumbers like an apple but maybe you’re ready for a new cucumber salad idea. Smashed cucumbers are quite the thing. This recipe’s adapted from one in the New York Times which adapted it from a recipe from Superiority Burger, a vegan burger restaurant in Manhattan.
And fall boxes always include a variety of winter squash. Use your butternut or delicatas in this recipe adapted from a recipe by Steven Satterfield of Miller Union as demonstrated at the Peachtree Road Farmers Market. You can use all the different peppers from this week’s box as well, but you’ll have to find your own hot pepper.
You know, I’m just not sure what those greens are in this week’s box. They taste like a mild form of mustard greens – perhaps they are an Asian variety that I just don’t know. But they’re delicious. I like this in this recipe adapted from one put out by Whole Foods Market.
A simple recipe perfect for some Riverview pork and either your butternut or delicata squash.