CSA member Lauren Klimetz shared her recipe for a versatile and healthy bone broth—a basis for any great Fall soup, as the weather turns cooler (hopefully!).
There are so many wonderful uses for the tops of root vegetables, such as radishes, turnips, and carrots, but few of us make the time. However, this recipe for radishes and radish tops is so fast and simple, there is no reason not to try it. The radish tops give the dish a wonderful peppery kick and make it the perfect al fresco spring dinner.
I am a big fan of sweet coleslaws, the kind chock full of carrots, raisins, and way too much mayonnaise, but this tangy version might just be my new favorite slaw. As an added bonus, it made use of a record 7 ingredients I had kicking around in my crisper from the past two weeks’ shares: cabbage, carrots, Daikon radishes, Easter egg radishes, kohlrabi, carrots, and cilantro.