Author: Jennifer Lamos

J40 Farm Crawl {this weekend!}

J40 Farm Crawl {this weekend!}

As part of our Produce with a Purpose program, we always try to connect our customers and the public with local food events in the area. Usually, we try to include those events in our newsletters, which go out with each food box. However, sometimes […]

Sausage, Cabbage, Tortellini Soup

Sausage, Cabbage, Tortellini Soup

Today is another food box delivery day, and we have 10 items going out in our shares this week! One of our items are beautiful cabbages, grown on the Iowa Prison Industries Farm #3, in Montrose, Iowa. This item happens to be the one that’s […]

Food Box Delivery #1 {plus a recipe}

Food Box Delivery #1 {plus a recipe}

Yesterday was our first food box delivery of the season, and we had a blast prepping everyone’s “share” of produce! Our produce was grown between 4 and 50 miles away. It came from 6 different producers who live in 5 different counties, which you can check out below.

For those of you who bought a share, we hope you enjoyed your first delivery. For those of you who missed out, you can always sign up for future deliveries through our online registration form. We still have spots open, so it’s not too late!

Our produce shares cost $20 per delivery, and typically include 6-10 different produce items, with a mix of things that are more familiar, and a few things that might be a bit stranger. Check out what we had this week!

Produce Share #1:

  1. Pea Shoot Microgreens from Tenco Hydroponic Greenhouse in Ottumwa
  2. Garlic Scapes from Rolling Prairie Acres in Sigourney
  3. Radishes from Ukrainian Garden in America in Eddyville
  4. Lettuce from Dreaden Farms in Ottumwa and Rolling Prairie Acres in Ottumwa
  5. Summer Squash or Zucchini from Country Roads Produce in Moravia
  6. Curly Kale from Prairie Acres Farm in Otley
  7. Dinosaur Kale from Prairie Acres Farm in Otley
  8. New Potatoes from Ukrainian Garden in America in Eddyville
  9. Rhubarb from Rolling Prairie Acres in Sigourney
  10. Cucumber from Country Roads Produce in Moravia
  11. Cilantro from Rolling Prairie Acres in Sigourney

We hope you enjoyed the selection this week! As late spring moves into summer, you can expect fewer greens and more veggies. We had hoped to have strawberries with this delivery, but the extreme heat in early June means that strawberry plants are struggling. Expect to struggle to find strawberries at your farmers market this month, as local producers won’t have much for sale this season. However, the heat has given tomatoes, peppers, and other summer crops a boost, so you might see those available a little earlier in the season than normal!

Radish Salsa

One of the recipes in our newsletter (which can be found in each share’s bag) is radish salsa. Now, I know a lot of people aren’t big radish fans. Personally, they aren’t my favorite. But in this salsa…mmmm! Radishes are great! And another plus that that you have almost all the ingredients you need in this week’s share. Awesome!

Radish Salsa

No matter how spicy your radishes happen to be, this salsa is a great dish to make! The other veggies and flavors balance out any spiciness from the radish, and the texture of this salsa is amazing!

Ingredients

  • 2 cups radishes diced
  • 1/2 cucumber peeled and diced
  • 1/2 red onion diced
  • 2 garlic scapes (or 1 clove of garlic) minced
  • 2 tbsp cilantro minced
  • 1 tbsp jalapeno minced (optional)
  • 1 tbsp lemon juice
  • salt and pepper to taste

Instructions

  1. Dice the radishes, cucumber, and onion, and mince the garlic scape, cilantro, and jalapeno.

  2. Mix all the ingredients, including seasonings, in a medium sized bowl. Stir until combined.

  3. For best flavor, refrigerate for 30 minutes. 

  4. Serve with chips or crackers, or on top of tacos. 

On Wednesday, two nutrition educators at our office visited one of the school district’s summer feeding site, at Liberty Elementary. A small group of students prepped enough salsa to serve on the site’s lunch line, which was tasted by 125 kids. Despite containing several unfamiliar or strange ingredients, the salsa was a HIT with most of the kids. So it’s definitely something worth trying in your home!

-Jen

Marvelous Microgreens! {plus a recipe}

Marvelous Microgreens! {plus a recipe}

Microgreens are the “in” thing right now…though many people have no idea what they are or how to use them. Luckily for you, we have 18 great ideas for using microgreens. But first, you may be wondering… What are Microgreens? Microgreens are the immature or […]

How to Use Garlic Scapes {plus a recipe}

How to Use Garlic Scapes {plus a recipe}

Garlic Scape season is upon us in Iowa, and if you know the right people, you might be able to get ahold of these delicious little sprigs. But once you find them, you may wonder what to do with them. Fear not, we have some […]

Creamy Radish Soup

Creamy Radish Soup

A delightfully unique soup that has the texture of potato soup, but with a distinctly radish taste to it. This is a great soup for those who love radishes, and might be a pleasant surprise for those who aren’t the biggest radish fan.

This recipe is pretty easy to make, much like a potato soup. But, with the addition of radishes, this soup has a different taste to it, and is a lovely, pale pink color. Topped with a little bit of sour cream, radish, and greens, this soup has great presentation!

The only specialty tools you need for this recipe is an immersion blender or food processor.

This is a perfect dish to make in early spring or summer, when radishes are everywhere!

Creamy Radish Soup

Course Soup
Servings 4

Ingredients

  • 2 tbsp olive oil
  • 2 cups radishes sliced thinly
  • 1/2 cup onion diced
  • 1 medium potato diced
  • 2 cups milk
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup sour cream or plain Greek yogurt
  • 1 tbsp radish greens or parsley minced
  • 1 clove garlic minced

Instructions

  1. 1. Heat oil in a large saucepan over medium-high heat. Add 1 3/4 cups radishes and onion and sauté, stirring frequently, until onions start to brown and the radishes turn translucent, or about 5-8 minutes.

    2. Add the potato, milk, salt, and pepper and bring to a boil, stirring occasionally.

    3. Reduce heat to a simmer and cover, cooking until potato is tender, about 5-10 minutes. Remove from heat.

    4. Using an immersion blender, blend until smooth. Alternately, use a food process to blend until smooth, taking care with the hot liquid.

    5. Slice the remaining radishes into matchsticks.

    6. Dish up soup while hot and top with 1 tbsp. of sour cream, some radish matchsticks, and a sprinkling of radish greens or parsley.