One of my favorite conversations that I have at market is when customers ask what to do with our microgreens. The answer starts with “you can use them on a salad, or a sandwich instead of lettuce…” but there are so many MORE things that can be done with these flavorful little powerhouses of nutrients.
Since our microgreens are part of the Cedar Valley Farms Winter CSA, I thought this would be a perfect opportunity to showcase some recipes using our microgreens.
The first winter CSA box has a pack of China Rose radish shoots – essentially, the very immature greens from a radish plant. The China Rose variety has been very popular this year at the Hardin County Farmer’s Market, and customers are drawn to the striking red color and bold flavor. I will openly admit that the radish varieties are my favorites, so it shouldn’t be a surprise that the first recipe I am sharing uses our radish shoots!
I was inspired by a recipe I stumbled across for radish greens pesto. It was thick, and not exactly what I was looking for, for a sauce. But when this one finally came together… it was true culinary happiness! It’s not as chunky as a traditional pesto – and one of the most awesome things about using radish shoots is that, unlike a basil pesto, it stays nice and green!
1 pack S&B Bell Farms China Rose Radish shoots
1/2 c. raw unsalted almonds
1/3 c. olive oil
1 T. lemon juice
2 t. minced garlic
Salt and pepper to taste
Rinse the microgreens and pat dry. Add all ingredients to a blender, and blend thoroughly (I like to use our Magic Bullet for this).
I’ve made this pesto as a condiment for chicken, but tonight I made Spicy Pineapple Pork and it was the perfect addition!
And I’m a rebel… I slather instead of dip 🙂
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