Here’s a quick storage tip for all you radish lovers out there! Wash and trim the radishes as soon as possible. Then slice ’em up how you like them. I prefer circles, but you could go with semicircles or chunks. Then place them in a lidded container and cover with cold water. This way, your radishes stay rad all week! 😀
Now is the time for you to become famous, well sorta. I mean you never know who will be the next internet insta-star right?! Write to me in the comments below, Instagram, or Twitter and let us all benefit from your unique take on our fresh organic veggies, fruits and/or green-fed meats. Some of your great ideas could end up on the blog with a full recipe write up by yours truly! No big thang, really…just give me a sentence or two describing something that you make with Sage Mountain Farm’s deliciousness! A picture would make the deal even sweeter.
I want to build community here, folks. Snap a photo and tweet it! Instagram that meal, would ya?! What will your contribution be?
- Fresh fruit segments
This one’s a no-brainer, really.
Both grapefruits and oranges can lend a bright juicy flavor to any salad. With citrus in your salad you can avoid or reduce the amount of dressing that you would normally use and save yourself a few calories while you’re at it…bonus!
- Fresh juice
Another no-brainer… Hey, I’m just trying to warm you guys up with the easy ones first. Juicing your citrus, whether it’s lemon, orange or grapefruit is a tasty and easy way to enjoy all the vitamin C that comes with these fruits.
Did you know that it’s just as important to get your vitamin C along with your iron as it is to get your iron at all? Vitamin C boosts your body’s ability to absorb all of the iron-y goodness from the leafy greens that you are all eating so much of, right?!
- Frozen juice cubes
Say you just can’t drink all the juice right away, no worries, freeze leftovers in ice cube trays! When we were kids my mom (Hi, Mom!) used to give us ice cubes of freshly squeezed orange juice, a cool and nutritious alternative to artificially flavored popsicles.
- Juice + Sugar =
Lemonade if you have lemons, Orange-Ade if you have oranges, or my favorite…Grapefruit-Ade. These are great for a crowd!
- Fresh zest
Citrus zest is tiny shreds of the outer part of a citrus peel. It’s the colored part, not the white bitter pith. The outer part of the peel holds the citrus oil which, in turn, holds the flavor. There are special tools known as microplanes and/or citrus zesters, but you can always do what I do and use the smallest holes on your box grater. You know, there are both savory and sweet applications for fresh citrus zest. You can add citrus zest on top of salads, in quick breads, over chicken or fish, or even in a stir fry. Anywhere you need a zing of fresh citrus flavor, these tiny shreds can really deliver!
- Frozen zest
Did you get over zest-lous? Did you zest all of the citrus in your CSA box and not have a plan for all of it? Never fear…you can freeze it. Now, I have heard but not yet tried, that you can pack an ice cube tray with zest and top each compartment with either water or cooking oil and then freeze. I suppose that this will give you individual portions which can be added individually to recipes. Sounds good! But I am lazy, I’m sure you aren’t, but in case you are having an off day I would try putting all of the zest in a freezer bag and calling it a day. When you need some just break off a hunk and put the rest back. It’s not scientific, but I think it would work. 😉
7. Zest infused salt
This one, I have tried and boy oh boy is it a hoot! After zesting the citrus of your choice, mix with kosher salt (ya know, the big flaky salt). From there it is a veritable smorgasbord of salty choices. If you want to use the salt for food, like a fancy finishing salt then you can add herbs. If you want to use as a body scrub then just add olive oil. There are so many possibilities, you are only limited by your imagination! Lime zest infused salt for margaritas…you bet!
- Zest infused sugar
So this is a sweet take on the above. Lemon sugar would be perfect to top muffins with or quick breads. Sugar, with its smaller grains, can be used as a facial scrub as well as a body scrub.
- A Natural cleaner
Got a lemon or grapefruit on your counter? Cut that sucker in half and go to town baby! Use a lemon or grapefruit half to scour your sink and make it shine. You’ll be eliminating bacteria at the same time. Turns out what makes you pucker also kills germs quite effectively!
I hope that these suggestions have sparked your inner citrus lover! Let’s have a conversation, leave me a comment below or on Twitter and Instagram. Have a great weekend!
How do you enjoy mustard greens? I don’t have any mustard-green-specific family recipe so I decided to make one up. YUP, this is an original. Well, there ain’t much to it exactly, but it is tasty and easy, so it’s a win-win, whip-up type of recipe that’s great to have in your back pocket for a weeknight meal that is satisfying and uses leafy greens. The more greens we can get ourselves and our families to eat, the better off the world will be…at least in my world-view anyway. 😉
Italian Style Mustard Greens
1 28oz can crushed tomatoes
1 white onion, diced
1 bunch mustard greens
Salt to taste (I used a cirtus/herb infused salt, recipe coming soon!)
2t granulated garlic (If you prefer to use fresh garlic then add it when you add the fresh onions at the beginning of the recipe.)
Chop your greens as finely as you like. I like mine chopped fairly small, I think it makes them more palatable – especially for kids who may not like the texture of cooked greens. You can use any greens you like here. I had a few extra leaves of red kale that I threw in along with an entire bunch of mustard greens. Rinse ‘em and let them sit off to the side until you are ready to add them to the pan. In a large chef’s pan sauté your onions on high heat until they are translucent. You could use olive oil here, but I prefer to use small amounts of water to prevent the onions from sticking to the pan. Season your onions as they cook with your salt. When you are happy with your onions dump in the greens.
They should be damp from being rinsed, this will help them not to stick to the pan while you are wilting them, but if you need to, add more water to the pan. Season with a little more salt. Think of this as building flavor layers. You don’t want to add too much salt at any one step in the recipe, just a little sprinkle each time. Remember to “taste it as you make it” and you’ll be golden! Stir around your greens and onions until the greens have cooked down enough for there to be room in the pan for your crushed tomatoes. I like to use the crushed tomatoes that already include a little basil. Pour the entire can into your pot and give everything a good stir. When all of the greens and onions are evenly distributed into your tomatoes, turn the heat to low and cover your pan. Set a timer for 20 minutes. Once or twice during the cooking time take off the lid and stir. This would be a good time to sprinkle on the granulated garlic, if yer usin’ it. Taste and adjust with more salt as needed and allow your greens to finish the cooking time. This is delicious as a side dish, but my favorite way to eat this is over a whole grain pasta in lieu of a traditional tomato sauce. Rice could also be used as a base for this flavorful and nutritious sauce.
How did you like that? Easy…yes! Tasty…for sure!
Let’s have a conversation… Leave me a comment on the blog, on twitter or on Instagram and let everyone know how you like your mustard greens!