April, 2021
SAUTEED FARM RADISHES WITH BROWN BUTTER & ORANGE
Yield: 4 servings
Ingredients:
2 cups radishes, quartered lengthwise or cut in half if very small* (about 1 very large bunch)
*(leave one inch of the top stems attached, and wash and set aside the radish leaves)
2 Tbl. unsalted butter
Kosher salt & cracked black pepper, to taste
½ tsp. orange zest
Reserved radish tops
3-4 Tbl. fresh squeezed orange juice
Heat the butter in a sauté pan over medium-high heat. Add the radish, season with salt and pepper, and cook for approx. 4 minutes or until lightly browned, shaking the pan occasionally. Once the radishes begin to get tender add the orange zest, reserved radish leaves, and orange juice and continue to cook for another minute or just until the leaves have wilted. Remove from the heat and serve warm.
Have fun…..experiment with different colors and varieties of radish!
ROASTED ASPARAGUS WITH PROSCIUTTO
Yield: 4 servings
Ingredients:
1 bunch fresh asparagus (about ¾ lb.)
Olive oil
Black Pepper
¼ lb. thinly sliced prosciutto, torn in half lengthwise into wide strips
Juice of ½ lemon
Preheat the oven to 425. Wash and trim the asparagus and blot dry. Place on a baking sheet and toss with olive oil to lightly coat and season with black pepper. Wrap slices of prosciutto around each asparagus (or in groups of two if they are pencil thin). Arrange the asparagus in a single layer back on the pan and roast for 10-14 minutes, shaking pan once or twice, until the prosciutto is crisp and the asparagus is browned and tender. Remove from the oven and squeeze over the fresh lemon. Recipe Tip: Roasting times will vary a bit depending on the thickness of the asparagus. If preparing this recipe for a large group, an easier option is to roughly chop the prosciutto and scatter it over the asparagus instead of wrapping individually. Same cooking method as above. Recipe from Carolyn's Farm Kitchen
RHUBARB FOOL
2-3 servings
Ingredients:
1/4 c. water
1/2 c. sugar
2. c. chopped rhubarb (1" pieces)
1/3 c. raspberries
1 c. heavy cream
1 Tbl. confectioner's sugar
Combine the water and sugar in a medium saucepan. Bring to a simmer and add the rhubarb and raspberries. Simmer gently for approx. 15 minutes or until the mixture is reduced and thickened (like a compote). Remove from the heat and cool completely. In a chilled bowl whisk the heavy cream and confectioner's sugar until stiff peaks. Fold in half of the cool compote, and begin assembly in small glasses or dessert dishes by alternating layers of compote and cream mixture. Build 3-4 layers total and finish top with fresh raspberries if desired. Store chilled in the refrigerator for up to 3 days. Recipe from Carolyn's Farm Kitchen
