Wednesday, July 6, 2016

Veggie of the Month on 95.3 The Wolf

Starting with this morning, GardenShare will be featuring a "Veggie of the Month" on the first Wednesday of the month between 8:00 and 9:00 AM with morning show host Tony Lynn on 95.3 The Wolf FM.

Intern Hogan has been prepping the material for these interviews and so he and Amanda joined me in the studio this morning.  After highlighting this month's veggie, we gave away $10 in tokens that can be used at any farmers market in St. Lawrence County.

Listen in each month on the first Wednesday to learn more about GardenShare, farmers markets, and a new veggie each month!


July Veggie of the Month is Radishes
  • Grown in North America since the early 1600s
  • Grown in most states, but California and Florida have the most
  • Ideal for children’s gardens because they grow so fast  -  From seed to eating plant in ~25 days
  • Nutrition - Radishes are rich in vitamin C and B vitamins. It also contains dietary fibers and minerals such as potassium, calcium, magnesium, copper and manganese and Super low in calories!

Recipe option #1: Roasted radishes

        2-1/4 pounds radishes, trimmed and quartered
        3 tablespoons olive oil
        1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
        1/4 teaspoon salt
        1/8 teaspoon pepper

Directions - super simple

1.     In a large bowl, combine all ingredients. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 425° for 30 minutes or until crisp-tender, stirring once. Yield: 5 servings.

Recipe option #2: Grilled Radishes, Fennel and Asparagus Salad with a Caper Dressing

     Radishes are popular in salads, but are generally raw. These are grilled.
     Good as a side salad or starter

Prep time - 10 minutes; cook time - 5-10 minutes

     2 tbsp olive oil
     2/3 cups (150g) radishes cut in half
     1 large bulb fennel, sliced
     3/4 cups (200g) asparagus, trimmed
     4 tbsp extra virgin olive oil

     1 tbsp sherry vinegar
     ½ red onion, finely chopped
     2 tbsp baby capers
     Salt and pepper
     Small bunch of dill chopped

1.     Preheat a large griddle pan and lightly dress all the vegetables in olive oil.
2.     While you are waiting for the griddle to warm up: mix together in a small bowl the olive oil and sherry vinegar, then add the onion and capers, season with salt and pepper and set aside.
3.     Grill the vegetables on both sides in a single layer in the griddle pan, until the bar marks start to appear. This usually takes a couple of minutes.
4.     Once cooked, arrange on a serving dish, season with salt and pepper, drizzle over the dressing and scatter with the chopped dill. Serve at once.