Radishes are wonderful for internal detoxification, particularly supportive of liver and gallbladder function. But I never knew how to make them fun to eat. Our farmshare sponsors provided this wonderful recipe, which was an instant hit in my house. 2 cups daikon radish, grated or julienned in food processor 1 tsp kosher salt 1… Read More »
Grated Carrots with Parsley and Garlic
We’re getting gorgeous carrots in hues from purple to gold from our farmshare these last few weeks. Super-rich in vitamin A, a natural antiviral, they’re one of the foods that can support your immune system through cold and flu season. Here’s an easy and tasty way to enjoy them, courtesy of chef Alice Waters: 6… Read More »
Caramelized Fennel (with thanks to Alice Waters)
Prized in Europe and Asia for its licorice-like flavor, fennel is a relative newcomer to American menus. Crunchy when raw, velvety when cooked, fennel makes a wonderful side dish or winter salad. And fennel seeds are those tasty morsels available on your way out of Indian restaurants: they’re refreshing to the breath and calming to the tummy!… Read More »
Parsley Mint Pesto
My mint patch goes crazy each summer, so I’m always looking for new ways to appreciate the cool, summery taste of fresh mint leaves. In addition to flavoring hot and cool tea, they liven up sauce and dip recipes such as this one. Try it with grilled fish or over roasted new potatoes. 1 cup parsley leaves… Read More »
Spicy Red Cabbage Slaw
A highlight of my Fridays is receiving a weekly basket of fresh vegetables direct from a farm just outside of town. Their red cabbage is to late autumn what zucchini is to summer: sweet, delicious, and just a little too abundant! Here’s an easy recipe to take advantage of such bounty: 3/4 cup vegetable oil1/2… Read More »