Wow, those were some hot days! What a shift. Going from 55°F to the 90s. It was a bit tough on all the heartbeats here, but the plants liked it. Except the cool weather crops. 🤦♀️
Leaf Lettuce
Lettuce is best known for salad, but you can cook it too. Adding greens at the end of a cooking dish so they just soften.
Collards are in the same family as cabbage, broccoli and cauliflower. A bitter green.
Prep
Rinse. Eat raw or cooked. Stems take longer to cook. I like to remove them and cook longer than leaves.
How to use:
Sautéed Collard Greens: Heat a tablespoon of oil in a large skillet over medium heat. Add chopped onions and minced garlic and sauté for a minute. Then add chopped collard greens, a pinch of salt, and some red pepper flakes (optional). Cook until the collard greens are tender, stirring occasionally.
Collard Green Wraps: Use collard greens as a substitute for tortillas or bread in wraps. Fill with your favorite veggies, protein, and sauce for a healthy and flavorful meal.
Collard Green Chips: Preheat the oven to 350°F. Remove the stems from collard greens and tear them into large pieces. Toss the leaves with a little oil and salt. Spread the leaves in a single layer on a baking sheet and bake for 10-15 minutes, or until crispy.
Collard Green Pesto: Combine blanched collard greens, garlic, olive oil, Parmesan cheese, and nuts (such as almonds or pine nuts) in a food processor. Pulse until the mixture forms a smooth paste. Serve with pasta or as a dip.
Collard Green Salad: Thinly slice raw collard greens and toss with a citrus-based dressing, sliced almonds, and dried fruit (such as cranberries or raisins). Add crumbled feta cheese or goat cheese for extra flavor.
Collard Green Soup: Cook chopped onions and garlic in a large pot until softened. Add chopped collard greens, chicken or vegetable broth, and a can of diced tomatoes. Season with salt and pepper to taste. Simmer until the collard greens are tender and the flavors are blended. Serve with crusty bread.
Mung bean sprouts are, crisp, and crunchy sprouts that emerge from germinated mung beans. These sprouts are commonly used in various cuisines, particularly in Asian dishes. Mung bean sprouts have a delicate and mild flavor, with a slight nuttiness.
Prep
Rinse. Eat raw or cooked.
Storing
To store it, place unwashed sprouts in a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.
How to use:
Salad: Add mung bean sprouts to your favorite salad recipe for a crunchy texture and a boost of nutrition.
Stir-fry: Stir-fry mung bean sprouts with vegetables like bell peppers, mushrooms, and onions for a quick and easy meal.
Sandwiches and wraps: Use mung bean sprouts as a filling for sandwiches or wraps, along with other vegetables and your favorite protein.
Soups and stews: Add mung bean sprouts to soups and stews for a refreshing crunch. They are delicious in Asian-style soups like miso soup or tom yum soup.
Spring rolls: Use mung bean sprouts as a filling for fresh spring rolls, along with other vegetables and your favorite protein.
Toppings: Use mung bean sprouts as a topping for dishes like ramen, pho, or bibimbap, along with other toppings like scallions, cilantro, and sesame seeds.
Mint is a fragrant herb known for its refreshing and cooling properties. It features vibrant green leaves that grow on square stems. Its taste is often described as fresh, aromatic, and mildly sweet with a subtle peppermint or spearmint flavor, depending on the variety. Mint is commonly used in both savory and sweet dishes, including salads, teas, cocktails, desserts, and as a garnish.
Prep
Rinse. Remove leaves from stems, chop or add whole leaves. Eat raw or cooked.
Storing
It's best to use it within a few days for optimal flavor. To store it, wrap the fresh mint in a damp paper towel and place it in a plastic bag. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.
How to use:
Add it to salads: Tear or chop fresh mint leaves and toss them into green salads or fruit salads for a burst of freshness.
Flavor drinks: Mint leaves are commonly used to flavor beverages such as iced tea, lemonade, or cocktails. Muddle a few leaves in the bottom of a glass before adding the liquid to release the oils.
Infuse water: Place a few fresh mint leaves in a pitcher of water for a refreshing infused water.
Garnish dishes: Sprinkle whole or chopped mint leaves on top of dishes like soups, stews, curries, or roasted vegetables for added flavor and visual appeal.
Radishes are small root vegetables known for their crisp texture and slightly peppery flavor. The flesh of radishes is typically firm, crunchy, and juicy, while the skin can range from smooth to slightly rough. They can be enjoyed raw as a snack, sliced and added to vegetable platters, or used as a garnish. Radishes also offer versatility in cooking, as they can be roasted, sautéed, or pickled to enhance their natural flavors. Rinse. Eat raw or cooked.
Storing
Remove greens for radishes. The leaves will continue to draw moisture from the root. Store the radishes and greens separately.
It's best to use the greens within a few days for optimal flavor. To store the greens, place unwashed leaves in a container lined with a dry paper towel to absorb excess moisture. Seal the container loosely to allow for some airflow. Store in the fridge. Here it will stay fresh for a few days.
Radish roots can keep for several weeks, sometimes even months, when stored in the fridge.
Prep
Rinse. The whole radish is edible, leaves and root. Eat raw or cooked. If the leaves start to wilt, you can revive them by soaking in ice water for a few minutes before patting them dry and using as desired.
How to use:
Sliced radishes are a great addition to salads for a crisp and refreshing crunch.
Radish chips can be made by thinly slicing radishes, tossing them with a little bit of oil, and baking them in the oven until crispy.
Pickled radishes can be used to add a tangy and slightly sweet flavor to sandwiches, tacos, or bowls.
Radishes can be roasted or grilled to bring out their natural sweetness.
Radish greens can be used in salads, sautéed as a side dish, or blended into a pesto.
Radishes can be grated and added to sandwiches, wraps, or tacos for an extra kick of flavor and texture.
Radishes can be used as a topping for avocado toast or as a garnish for soups and stews.
Radish salsa can be made by combining diced radishes, tomatoes, onions, jalapenos, and lime juice for a fresh and flavorful dip.
Radish can be added to sandwiches, salads.
Radishes can also be used in stir-fries, roasted vegetable medleys, or as a side dish sautéed with garlic and butter.
