My regular rotation features stews from the back of my freezer, grilled cheese (an a-seasonal standby), and more vegetable-free leftovers than I'm willing to admit.While my sweaters have made it into their back-of-the-closet boxes, I haven't gotten around to spring-cleaning my own lunch.But yesterday, halfway through a bowl of leftover chili, I had to put the spoon down.Here are 7 ways to add a little springtime into your lunches:. .

Smokinlicious® Wood Recipe BlogSTEPPING UP RADISH SALAD

RADISH SALAD WITH A WOOD-FIRED FLARE- The peak season for radishes is April thru July so I’m taking advantage of this great seasonal vegetable and putting them on the gas grill with some wood chunks to smoke up the flavors.I’ll first provide you my technique for bringing a wood flavor to these red beauties on a traditional gas grill, then I’ll use the finished product in a smoked radish and cannellini bean salad that is perfect as a side dish or for those vegetarians, add some non-animal protein to be a main dish favorite.Once the grill is to temperature, I will leave the burner with the wood chunks on medium and add my grill pan insert to the grill.Pat dry and then cut into thin wedges as this sizing will be needed for my smoked radish and cannellini bean salad recipe.Now that my radish wedges are tender and full of wood-fired flavor, it’s time to remove them from the grill, allow them to cool and begin assembling our RADISH SALAD WITH A WOOD-FIRED FLARE.2-1/2 cups packed fresh flat leaf parsley leaves, divided.In a blender, combine the anchovies, oil, capers, and 1 cup of parsley and blend until a coarse puree forms.Transfer this blended mixture to a large bowl; mix in ¼ cup vinegar, and season with salt and fresh ground pepper.First, add the smoked radish wedges followed by the scallions, beans, olives and remaining 1-1/2 cups of parsley and toss well to combine.We’ve taken our previously grilled and smoked radish wedges flavored with SmokinLicious® double filet ash wood chunks, and produced a rich, flavorful bean salad packed with the flavors of fresh parsley, olives, and layered in flavors from capers and anchovy.Did we stimulate your imagination with this RADISH SALAD WITH A WOOD-FIRED FLARE recipe? .

Gardening: Microgreens ready to harvest quickly

When Jack Frost shuts down my vegetable garden, I break out my sprouter and collection of seeds and do my growing indoors.But if you’re willing to add potting soil and, possibly, some lighting to your indoor garden, pea shoots and microgreens that are all the rage with foodies these days can be ready to harvest in a couple of weeks, says Elizabeth Millard, co-owner of Bossy Acres CSA in Minnesota.To thrive, microgreens need about four hours of direct sun daily — a large south facing window is best and it should be clean both inside and out.For growing vegetables, full-size lettuces and other greens, such as Swiss chard or kale, indoors, you will definitely need to set up some type of lighting system.Mustards, arugula, radish and cress are strong flavors, while chard, basil, cabbage or carrots are on the mild side. .

Radish - Purple Plum, ORGANIC

Radishes should be planted in an area with full sun or partial shade, and loose, well-drained soil.Add organic matter to the soil before planting, such as compost, manure, or leaf mold.You can also "succession plant" them by sowing a new row each week, to spread your harvest over a longer period. .

The victory garden – Catholic Digest

For those of us who lived through World War II, the words “victory garden” hold a special meaning.This term, along with catchphrases such as “Kilroy was here” and “loose lips sink ships” represent the turmoil and uncertainty that boiled around us back then.This system ensured that each family received their fair share of rationed food and that there would be some left for those who had not yet shopped.We were told that we were “soft,” that we had grown used to the idea that food only came in boxes, bags, or cans found in the local grocery store.And so Americans were encouraged to return to the soil and to grow what food they could to supplement the meager rations we were permitted to buy.Since land was strictly limited in our tenement neighborhood, I had decided to use a plot of soil in back of our apartment building.Using a shovel normally used for stoking the old coal furnace, I bent my back to the task of preparing the unpromising soil for the upcoming season.Danny was all set for bushels of corn on the cob, while Kevin had the unique suggestion of planting milk bottles in order to grow cows!Nails, screws, chains, rope, knives, scissors, hammers, and — just up by the front door with the pleasant bell on it — a rack with packets of seeds.Faced with so many choices, I decided that the logical thing to do was ask John-the-Hardware, who knew everything about every item in his vast array of goods, what I should plant.I decided to plant several packets in my victory garden so I could take advantage of every inch of soil Mr. Weber had allowed me to use.“I would think you would want a grand variety of things.” I explained that I was trying out my skill as a farmer and that perhaps, if I was any good at it, I might expand as the weather allowed.He showed me how to thin the crop by plucking the obviously weak stems in order to make room for the stronger plants.Although I hated losing any of my precious little stems, I did as he suggested and was rewarded in a few days by thicker, stronger leaves and no significant lessening of the lines of green foliage I prized so much.In a short while I had filled a peck basket, and the garden looked every bit as full as before I started harvesting!Then I would smooth the soil and plant new seeds, because John had assured me that my crops would continue until the frost returned in the fall.My problem was solved and my reputation as a farmer made firm when I stopped by Mr. Munstein’s grocery one day to show him a sample of my radishes.Danny, who had accompanied me on this journey, stood astounded as I made a deal with the grocer to trade my radishes for other vegetables every week.“This way,” I explained to Mama and my brothers that evening at the supper table, “my garden will give us all sorts of good things.Sr.

St. Mary, my teacher when I returned to school in the fall, told the story of my victory garden to the entire class as I basked in the light of fame.I was proud of my accomplishments, but that pride was quickly tempered when Sister went on say, “So, Mr. Patrick, you were in partnership with God in a way, were you not?” I nodded and smiled.

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