Remove the greens to keep your beautiful radishes from getting all wilty and dry. Store them separately– Store the roots loose in a bag with a bit of air flow. Greens can be stored in a separate baggie. Wash and dry the greens for using in soups or in place of any other leafy green you may cook. While I don’t love to eat the greens raw, they are a-okay when cooked.
Dice up your radish roots along with diced cucumber and carrot. Squeeze of lemon or lime and salt and pepper. Or slice paper-thin and toss in with salad greens. Radishes and tacos get along like best friends.
Nutty, Crunchy, and native to the midwest! These are a treasure–as they grow best in the Spring and Fall–we’ll have to wave bye-bye to them soon and anxiously await their return in many months.
Wipe the mushrooms with a kitchen cloth before cooking.
I’m beyond delighted about these dilly beans!
They are pickled. Green beans. DILL!
I may be silly and sometimes frilly.
But I will never,
that are dilly.
Chocolate Espresso Granola
Just-right-size of this super yummy granola! When you find how much you love this and want to get your hands on some more, head over to Leon’s in Lincoln to re-stock.
Here’s what I did today with my spinach mix:
Sauteed some diced onions and bell peppers in a skosh of oil, for a few minutes. Added some big pieces of mushroom and cooked it all for a couple more minutes. Chopped up these mixed red and green spinach greens and stems. The stem pieces went in first, by a minute. Tossed in the leaves and cooked them til they melted and wilted nicely. At this point I thought this would go nicely in a quesadilla, of sorts. I had a smidge of cream cheese and some parm and cheddar. I thought right– it did go nicely in a quesadilla, of sorts. And I sort of snarfed it down.
Christmas Lima Beans
Aren’t these gorgeous? Fagioli del Papa or “Pope’s beans”, Chestnut Lima, or sometimes Calico beans. Originally from Peru (Lima), this bean is meaty and nutty. Once cooked, they will go nicely with a drizzle of olive oil, or a simple tomato sauce. Feta cheese crumbled over them or a hard grating cheese would be splendid.
Oh these beans will have you feeling like you got a wonderful Christmas gift. In April.
You needn’t limit yourself to using this salad mix in a typical salad. I think it is just as good stuffed inside a pita, sandwich, burger, sub, burrito, spring roll, or bowl.
“Favorite Five” Mixed Grains
Rolled oats, rolled barley, rolled wheat, rolled rye, hulled sesame seeds.
Cook 1-3 minutes in water or milk, and salt that’s been brought to a boil. Can remove from heat and let stand until thickened. Season to your taste with pecans, maple syrup, butter, cinnamon, blueberries, apples, lemon, raisins, honey…
Should you favor your favorite five as savory, try; sauteed onions and spinach or kale or other green, sauteed bell peppers, avocado, sauteed mushrooms, cheese, perfectly fried egg…
At the Lone Tree headquarters we have an egg-fryer eggstraordinare, Erin. Sadly, she cannot come to your homes to fry your eggs. But you can fry your own perfectly fried eggs. Here’s some tips from The Incredible Egg Cooking School:
- For Over-Easy to Over-Hard Eggs: HEAT 2 tsp. butter in nonstick skillet over medium-high heat until hot.
- BREAK eggs and SLIP into pan, 1 at a time. IMMEDIATELY reduce heat to low.
- COOK SLOWLY until whites are completely set and yolks begin to thicken but are not hard. SLIDE turner under each egg and carefully FLIP it over in pan. COOK second side to desired doneness. SPRINKLE with salt and pepper. SERVE immediately.
I found this article on WHY WE EAT EGGS FOR BREAKFAST interesting
All of of Twin Springs’ products are grown on their family farm and orchard. Specially grafted trees to Nebraska’s climate produce a nut with a natural sweetness and a buttery palate as a result of the natural (healthy) oils the grafted trees produce.These nuts will blow your mind!
Check out THIS ARTICLE on when is the right time of day to drink coffee. Or, just go with your gut and have a cup right now. So nice to always have coffee on hand!
Erin decided to throw in a surprise herb at the last minute! I can’t wait to see what it is–we’ll know soon and you’ll be able to see what it is soon on the website. Alicia from Delish Farms grew it and whatever it is, it’ll be fantastic.
“Calypso” Feta-style Goat’s Milk Cheese
It’s feta-style cheese. It’s goat milk cheese. It’s delicious and you are going to love love love it! See the following recipe. Or just crumble it over your cooked Christmas Lima Beans dressed in olive oil, red pepper flakes, S&P. See the following recipe for some Mediterranean FETA lamb burgers!
Bluff Valley Farm is Ken and Mary Grace Thiltges and their four children Stephen, Elizabeth, Sarah, and Jacob.They are the sixth generation of our family operating their land and they play a vital part in operating the farm, from performing field work to caring for and feeding livestock. Originally, conventional farmers, they felt the need to treat their land more sustainably and to produce products that were as healthy as possible. They try to operate their farm in harmony with the natural rhythms and cycles of mother nature. Ken and Mary Grace have a great respect for the land and desire to have their children continue doing the same in the future. They believe that the health of the soil affects the health of everything and everyone who eats from it. From producing their own non-GMO corn for feed, to not administering antibiotics or hormones to their animals, they take the term “naturally-grown” very seriously! They feel the personal relationship between producer and consumer is crucial in today’s world of corporate agriculture and generic food. Their customers are like family to Ken and Mary Grace and they are committed to growing healthy food for them! See the following recipe for Mediterranean lamb burgers.