Jacky's Braised Greens and Green Garlic

“Glazed Rainbow”
2 bunches each of Millet Seed’s radishes and turnips
4 medium carrots or equivalent volume of baby carrots
1/4 stick of butter
1-4 tsp powdered ginger
1-2 tablespoons of honey or granulated sugar
salt to taste
“Braised Greens and Green Garlic”
1 bunch spinach
(optional- turnip and radish greens)
3 large green onions
3 green garlics
2 tsp soy sauce
2 Tbsp olive oil
2 Tbsp glaze sauce from “Glazed Rainbow” at the moment veggies are removed.
sliced almonds

Cooking Directions:
“Glazed Rainbow”
Wash and cut the leaves from the radishes and turnips, leaving the stems intact.  Leave the radishes, turnips, and baby carrots whole.  If using large carrots, cut into spears of the same thickness as the whole radishes.  Save the leaves for greens recipe, if desired.  Melt the butter in a heavy wok or skillet at medium heat.  Add the turnips, radishes, and carrots to the heated butter, turn constantly to prevent butter from burning, for about a minute, then add enough water to barely cover the veggies.  Bring to a boil.  Add sugar or honey, ginger, and salt.  Simmer until veggies are tender enough to cut with a spoon, but not mushy (approximately 10 minutes).  Remove the veggies with a slotted spoon and set aside while the sauce reduces. (If making the Braised Greens Recipe, set aside 2 Tbsp of the remaining sauce at this point).  Continue simmering the sauce,stirring frequently to prevent burning, until the color starts to brown.  Add the veggies back into pan, coating with the sauce, cooking for another minute only.  Serve, drizzled with glaze, with rice and greens.
“Braised Greens and Green Garlic”
Roughly chop the greens, green garlic, and green onions.  Heat oil to medium-high heat in heavy skillet.  Put in greens, garlic, onions and turn quickly.  Sprinkle with soy sauce and sauce from “Glazed Rainbow”.  Turn a few more times until wilted.  Serve on a bed of wild or brown rice, sprinkled with sliced almonds.

Jon's Alliums and Greens

(“Allium” is the plant family that garlic and onions are part of)
1 green garlic, chopped
2 green onions, chopped
1-2 bunches of greens, chopped (nettles, mustard greens, or greens of the radishes or turnips–yes, you can eat these, too!)
1 tbsp. oil
2 tsp. soy sauce
1-2 tsp. vinegar (or other liquid such as cider, wine, or beer)

Heat oil on medium heat in pan (I often will sprinkle spices, either in seed or ground form, for about 30 seconds in with the oil. Cumin, coriander, turmeric, and chipotle are good options).
Add garlic and cook for 2-3 minutes.
Add remaining ingredients and stir for 1-2 minutes.
Add soy sauce and vinegar and cook another 2-3 minutes until greens are wilted.
Serve as a side on rice or toast with your favorite spreads. I often will eat as an open-faced sandwich with toasted bread, vegenaise/mayo, an egg and the veggies on top.

Courtenay's Wonder Woman Soup

I had a chicken from Versaland that I made bone broth from and last night, I took some broth & chopped up a green garlic, a green onion, and all the greens — turnip, radish, mustard, and stinging nettle — and simmered them in the broth.  I added a splash of apple cider vinegar and some really good olive oil & ate a soup that made me feel like Wonder Woman.  While it cooked, I ate radishes and turnips, and then I mixed some of the Versaland chicken with mustard, olive oil, and arugula.

Ralston Creek Renegades' River Ditch Sandbar Lunch

1 Upper Iowa River sandbar
2 bunches radishes with greens
1 bunch green onions
1 bunch green garlic
1 bunch spinach
6 single serving hummus cups

Take an epic canoe and kayak expedition on the Upper Iowa River.  Bring backpack cooler full of Millet Seed CSA food.  Find sandbar around high noon.  Lay out hummus on canoe.  Open bag and get to it.  Note: If there are any uneaten stems, put them back in cooler and throw them in River Stew that night.  But honestly, raw radish greens in hummus might be my new favorite snack.

Providing healthy food, Sustaining the land, Empowering our community