Friday, May 30, 2014

Spring veggies

Recipe report: After a long cold spring new veggies are finally arriving in our CSA box. This week there was a large bunch of radishes. Using them up could be a challenge because I can quickly tire of radishes in salad (unless it is potato salad). The manager of our CSA, Taproot Farms, posted a recipe for radish dip. We tried it last night and it was nice. It married the bite of the radish with the smoothness of goat cheese and yogurt. We had it with Mary's crackers but it would also be good with raw vegetables.

Radish Dip

½ cup grated radish
8 oz. fresh soft goat cheese
½ cup plain yogurt
½ cup fresh herbs (e.g. dill, chives)
zest and juice of 1 lemon
salt and pepper to taste

Grate the radishes and mix with all other ingredients. If you like a thicker dip, add less yogurt, and vice versa. Try making this dip with different herbs as they are seasonally available.

Our box this week also had fiddleheads (which we gave away), green onions, a large bag of mixed Asian greens, a bunch of asparagus, some huge over-wintered parsnips, lots of carrots and a bag of frozen yellow beans. The fruit box contained 2 litres of cider, a bag of Crispin apples, a jar of jam and a box of frozen raspberries. 


  1. Sounds like a great mix of produce, Chris! Are the parsnips the only veggie they over-winter? I read about onions and carrots being grown in Maine and wondered if the growing conditions would be similar here.

  2. I think parsnips are the only thing they overwinter in the ground. We get lots of root veggies and onions through the winter but they are all picked and stored.