We like to brag about how beautiful our radishes are...because we dig roots.
Members of the Brassicaceae family, radishes are related to kale, broccoli, cauliflower, and horseradish (yum, some of our faves!). Radishes originated in China and spread through the Northern Hemisphere and into Europe in the 1500s. By 1629, Radishes had reached Massachusetts. The name, radish, comes from the Latin word, radix, which means “root.”
How do you cook your radishes? These root veggies are used in very different ways around the world. In China and Japan, most of the radish crop is pickled in brine, similar to the way we pickle cucumbers. In China, some large radishes are grown for the oil in the seeds. In India, the rat-tailed radish is grown for its fleshy edible seed pods which reach a length of 8-12 inches, and in Egypt, one type of radish is grown for its top greens only.
Use some in your next crunchy garden salsa (recipe from Delish)! Made with crisp radishes and cucumbers and laced with fragrant mint, it's the perfect accompaniment to an array of summer meals.
Ingredients
2 jalapeños (seeded for less heat, if desired 1 clove garlic 1/2 medium white onion kosher salt pepper 1/2 lb plum tomatoes 2 Kirby cucumbers 6 radishes 2 tbsp fresh lime juice 1 tbsp olive oil 1/2 cup fresh mint, chopped
Instructions
In a large bowl, combine the jalapeños, garlic, onion, 1/2 tsp salt, and 1/4 tsp pepper.
Add the tomatoes, cucumbers, radishes, lime juice, and oil and toss to combine. Fold in the mint.
Literally meaning “little cheesy thing,” quesadillas hail from northern and central Mexico as far back as the 16th century. The Aztec people were known to stuff their corn tortillas with squash and pumpkin and bake them in clay ovens as a dessert. In 1521, Spanish settlers brought sheep, lambs, and cows with them to the colonies, introducing indigenous people to cheese and other dairy products. They continued stuffing their tortillas with pumpkin and squash, but also added cheese to the mix. Cheers! The quesadilla was born!
Today, quesadillas are found in kitchens everywhere, because of their broad appeal...I mean, who doesn’t love a quesadilla? A simple food, the standard quesadilla is a combination of either two corn or flour tortillas or one folded over with cheese and other fillings in the middle. Once it is fried or toasted, it finally becomes a full quesadilla: gooey and delicious.
Looking for your next crowd-pleasing dinner? It’s time to get creative with your quesadilla fillings! From blue cheese with pears to spicy chorizo and sharp cheddar, even fruit-filled dessert quesadillas...the flavor combinations are endless! Check out two of our favorite recipes here:
2 tbsp olive oil, plus extra for griddle 1 small red bell pepper, diced 1/2 red onion, diced 3/4 cup corn kernels, about 1 ear 2 tsp red pepper flakes 1 tsp ground cumin Salt and freshly ground black pepper 1/2 cup freshly chopped cilantro leaves Four 10-inch "burrito size" flour tortillas One 16-ounce can refried black beans 1 cup pepper jack cheese, grated
For the Cilantro-Lime Sour Cream 1/2 cup sour cream 1/4 cup cilantro leaves, freshly chopped 1/2 lime, juiced
Instructions
In a large skillet, heat oil over medium-high heat. Sauté red pepper and onion until soft, about 5 minutes. Add corn, red pepper flakes, cumin, and salt and pepper to taste. Toss to incorporate and sauté for 3 minutes. Transfer to a bowl and add the cilantro.
Preheat a cast iron griddle, or a large sauté pan over medium heat.
Lay 2 tortillas on a work surface and spread each evenly with refried black beans.
Place tortillas, bean sides up, on the griddle. Sprinkle onion-red pepper mixture evenly over the top of each, then sprinkle evenly with the cheese.
Cover with another tortilla coated with refried black beans (bean side down) and cook until the cheese melts (about 4 minutes). Flip quesadillas to toast the other side.
Slice each quesadilla into 8 wedges, sprinkle with cilantro, and serve with Cilantro-Lime Sour Cream.
Cilantro-Lime Sour Cream:
In a small bowl, mix all ingredients until combined. Season with salt, if needed.
Four 8-inch flour tortillas, cut in half 1 large egg, beaten 1/2 cup chocolate hazelnut spread Eight 1/4-inch-thick slices of fresh fruit such as banana, strawberry, or plum or 8 marshmallows 3 tbsp unsalted butter, melted Confectioners’ sugar, for dusting
Instructions
Lay 1 tortilla half on a clean work surface with the rounded side closest to you. Brush the edges of the tortilla with egg. Place 1 tablespoon of chocolate hazelnut spread in the center of the tortilla and place a piece of fruit or marshmallow on top.
Fold one side of the tortilla halfway over the filling so that the corner is in the 6-o'clock position, press to seal.
Fold the other side over the filling so that the two edges overlap slightly and the corner is also in the 6-o'clock position, press to seal. The quesadilla will look like a triangle-shaped hand pie. Repeat with the remaining tortilla halves and fillings.
Melt half the butter in a large nonstick skillet over medium heat and cook half of the quesadillas until deep golden brown, about 2 minutes per side.
Transfer to a paper towel-lined plate. Wipe the skillet clean and repeat with remaining butter and quesadillas. Dust with confectioners’ sugar before serving.
How would you describe a pear? Juicy, sweet, gritty, fresh, buttery...the list could go on and on.
Pears are a member of the rose family and have been enjoyed by people for thousands of years. Pears originated in southeastern Europe and were a favorite food of the ancient Greeks and Romans. The ancient Greek author Homer described them as “gifts from the gods” due to their sweet, juicy flavor. The early Romans developed 50 varieties of pear and planted them all across Europe.
The first pear tree made its way to the US in 1620. By the 1700s, many European settlers were growing pears. They were given the nickname “butter fruit” because of their soft, melting texture. There are over 3000 varieties of pears worldwide (with Bartlett, Bosc, and D’Anjou pears being the most popular) with the majority of pears sold in the United States being grown on the west coast, mainly right here in Oregon and Washington.
Pears don’t just taste great, they are good for you too! The fruit is especially rich in folate, vitamin C, copper, and potassium. They’re also a good source of polyphenol antioxidants. Here are some of the top health benefits of eating this nutritious and delicious fruit:
Pears are an excellent source of soluble and insoluble fiber, which are essential for digestive health. Soluble fibers feed the healthy bacteria in your gut. They’re considered prebiotics, which are associated with healthy aging and improved immunity.
Pears are a great source of flavonoids, antioxidants that may help reduce inflammation and protect against certain diseases like heart disease and type 2 diabetes.
Pears are rich in potent antioxidants, such as procyanidins and quercetin, that can boost heart health by improving blood pressure and cholesterol. Eating pears regularly may reduce your risk of stroke.
Impressive and easy are some of our favorite words to describe this fresh pear cobbler recipe from The Spruce Eats. Serve warm as is or, for an extra special dessert, top with fresh whipped cream or vanilla ice cream. Read on for more:
Ingredients
3 to 4 cups sliced fresh pears 1-1/2 cups sugar 1 stick (4 oz) butter 3/4 cup all-purpose flour 2 tsp baking powder 1 tsp ground cinnamon 1/4 tsp salt 3/4 cup milk 1 large egg Ice cream, optional Whipped cream, optional
Instructions
Preheat the oven to 325 degrees F. Mix the pears with 1/2 cup of the sugar and let stand.
Put the butter in a 2-quart baking dish and place in the oven until melted.
Combine the remaining sugar, flour, baking powder, cinnamon, and salt in a mixing bowl. Mix well.
Whisk together the milk and egg in a separate small mixing bowl.
Slowly combine the milk and egg mixture with the dry ingredients to make a batter.
Pour the batter over the melted butter. Do not stir.
Spoon the sliced pears over the batter. Do not stir.
Bake in the preheated oven for 50 to 60 minutes, or until nicely browned and the pears are tender. If the topping appears to be browning, cover the dish with foil and continue baking until the pears are tender.
Remove the cobbler from the oven and set it on a rack to cool slightly. Add optional whipped cream or ice cream. Enjoy!
