Hello again, leaf lovers! Thanks for stopping in. The online Farmers Market has been lively, so we thought we’d share some info on radishes and spinach: two of the veggies we had for sale this week.
Humans have been enjoying the crunchy spiciness of radishes for many centuries now. The kind we eat today is actually a fairly recent variety, and wouldn’t be recognized by people of the past. Radishes back then tended to be much larger, and were sometimes prized for the expensive oil you could get from their seeds.
Radishes can make a great snack—but for some, they also make a great carving! Every year on December 23, people in Oaxaca, Mexico get together to carve giant radishes into various shapes, forming words and human figures. People stand in line to see the crispy carvings, and the best pieces win prizes! This holiday is called Night of the Radishes.
This vegetable is very low in calories and offers plenty of vitamins, minerals, and fiber. It also contains a variety of chemicals that have shown signs of preventing vascular disease and fighting off cancer. Just like we always say—great food can be its own kind of medicine.
When you hear the words “healthy food,” spinach might be one of the first veggies that come to your mind. Just like radishes, people have been enjoying spinach for hundreds of years. It probably comes from ancient Persia, and since it gets harvested in early spring, it eventually became a popular food for Lent.
Did you know that commercial spinach has higher levels of pesticide residue than almost any other fruit or vegetable? The EPA works to ensure that all produce in the grocery store is safe to eat, but there’s still a lot we don’t know about the health effects of pesticides. That’s why we don’t use any pesticides, natural or synthetic, on our farm.
It’s too bad that spinach has a reputation as that “yucky food” kids hate, because it’s fantastic for growing bodies. With high levels of calcium, vitamin C, and other nutrients, it helps maintain bones and support the immune system.
Along with having some cancer-fighting properties, it might also help with eye health and reducing inflammation. More than enough reason to find your own way to enjoy it!
Thankfully, there are lots of methods to prepare both spinach and radishes. Both veggies can be steamed, boiled, sauteed, stir-fried, or microwaved. You can also roast radishes with a bit of oil and seasoning for an excellent side dish.
In case you need something a little more specific, we found a couple of recipes for you try. If you snagged some spinach or radishes from our Farmers Market selection this week, maybe these will help you put them to use!
Well, that’s all we have for now. Thanks for spending a bit of your Thursday with us. We’ll see you again next week for another update on our farm adventures. Orange you excited??
Radish Top Soup
- 1 tablespoon vegetable oil
- 2 bunches radishes, cut into bite-sized chunks
- Fresh greens from those radishes, washed and roughly chopped
- 3 medium scallions (green onions) or 1 medium onion, chopped
- 2 potatoes, diced
- 4 to 6 cups vegetable or chicken broth
- Salt and freshly ground black pepper
- Heat the oil in a large pot over medium heat. Add the greens, roots, scallions, and potatoes. Toss until the greens are wilted. Add 4 cups of the broth. Simmer, covered, over low heat until the potatoes and roots are soft, about 20 minutes.
- Blend with an immersion blender or with a food processor until smooth. Return the soup to the pot and stir in more broth until the soup is the desired consistency. Season with salt and pepper.
Recipe found in Bounty From the Box by Mi Ae Lupe