Why don’t we eat radish tops more often? Maybe because the greens, strangled by rubber bands, often look half-dead in stores. At the market, though, we’ve lately seen radishes with nice leafy tops – and they’re delicious. So this week’s recipe in our Waste-Not series uses the whole radish, from top and bottom. To store radish greens in the fridge: slice leaves from the radishes, […]
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Next time scup is on offer at the dock, make fish tacos. Plenty for 2 flour tortillas: ½ cup finely shredded red cabbage 1 lime (half for squeezing, rest for wedges) salt 4 – 5 small cherry tomatoes, quartered 2 tsp. chopped red onion ½ tsp. minced jalapeno pepper 2 tsp. chopped cilantro, plus a few extra leaves 2 Tbs. […]
Read moreWith both peaches and tomatoes at the market, here’s a fruit salsa that comes together in minutes and works well with grilled or sauteed local fish—or grilled chicken. You could also serve it more as a side-salad, say with a wedge of classic burrata and something leafy on the plate like arugula or pea greens. Look for yellow, orange or […]
Read moreIn keeping with our tomato theme, here’s a recipe for tomatoes with watermelon and a sweet-salty dressing. Use tomatoes of all shapes and colors, not too large, and employ a sharp knife to slice them thinly, crosswise if tomatoes are round, and lengthwise if they’re elongated. If mint is running amok and flowering in your yard, nip it in the […]
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