This week marks the first quarter of the growing season, although it feels like we just started.  Time flies this time of year because of the holidays and the nice weather here in South Florida. 

We'll be enjoying the last of the cucumbers from Verde Farm.  If you're into juicing cucumbers are really good for cutting the sweetness of carrot, beet, apple and orange juices.  To take full advantage of the crisp texture of these amazing cukes, cut them up for a salad with feta, herbs (dill, cilantro, etc) olive oil, lemon juice and sea salt.  Maybe add diced jalapenos and/or diced radishes too!  Need other ideas for using jalapenos?  Check out this smashed fingelings with jalapenos recipe, it is mouth watering.

Watermelon Radishes

Watermelon radishes (or any radish) are very good sliced into medallions and lightly seared in butter or oil; good as a side dish for almost any meal.  Take advantage of the tops by quickly wilting them in the same skillet you used to sear the radish medallions and serve the root and the tops together.  I like to drizzle good quality virgin olive oil and course sea salt on the wilted tops once they are plated. 

Broccoli

In previous years I've recommended recipes from one of my favorite food blogs, Heidi Swanson's 101cookbook.com, almost every week.  I'm still a fan, in fact maybe even more of a fan than ever.  Heidi shares recipes she tries from many cookbooks, but usually my favorites are the ones she writes herself.  They are vegetable based, truly simple and seasonal.  This week I'd like to bring your attention to her double broccoli quinoa bowl as well as this recipe for spiced coconut spinach she adapted from a book.

New Zealand Spinach

New Zealand spinach is not a true spinach; it is in a totally different family of plants, mostly coastal plants native to Australia, Japan and Chile.  As the name implies, it is very similar in texture and taste to spinach and you can use it interchangeably by blanching or sautéing before eating.

Red Choi

Red Choi is basically a bok choy relative.  We picked to grow this variety for it's beautiful color and small size.  You can sautee these little plants whole or cut length wise down the middle in a large skillet with lots of garlic for a Chinese style side dish.  Check out this recipe on bonappetit.com for inspiration!  By the way, you can use rapini or hon tsai tai in this exact recipe.