What's up at Rochon Garden is your weekly insight into what's coming out of our fields and greenhouses.
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Like you, we're not enjoying this cold weather very much and neither are our crops, which are two to three weeks behind.
Our greenhouse crops are doing well as they are loving the warm weather inside the greenhouses. We're having the best year for radish which we grow in the soil in the greenhouse, they're huge, not to spicy (yet...) and oh so delicious.
The first berry of the season, Haskaps are a little behind schedule, they're hiding out under the branches trying to keep warm. Haskaps look like a blueberry that someone stretched out. They are a super fruit and have three times the anti-oxidants of blueberries. While you wait for this berry to ripen, why not try it in a jam? Available at our market locations.
All the vegetables featured in What's up at Rochon Garden can be purchased at our many market locations across the City of Ottawa and beyond. For a full list of our market locations click the button below.
Don't have time to visit the markets? Check out our CSA program, you can get farm fresh vegetables delivered right to your door or we have 11 convenient pick-up locations within the City of Ottawa.
Your Rochon Garden CSA Share
If you are a full or half-share member, here's what you will see in this week's box:
Asparagus
Radish
Onion
Pak Choi
Spinach
Spring mix
Herbs
Tomato
Lebanese cucumber
Swiss chard
If you are a lite-share member, here's what you will see in this week's box:
Asparagus
Radish
Onion
Pak Choi
Spring mix
Herbs
Spinach
Lebanese cucumber
Regular cucumber
Rochon Garden Radish
Radish is rich in various nutrients which include potassium, calcium, sodium, and vitamin C. It contains vitamins including B-vitamins (thiamin, niacin, riboflavin, folate, and vitamin B6), vitamin A and vitamin K. It also provides minerals such as iron magnesium, phosphorus, and zinc.
Radish is a spring root crop that is juicy, sweet in flavour and can sometimes have an underlying spice to it. Edible parts of the Radish consist of the leaves, flowers, pods and seeds. Radishes are also known as Daikon in some parts of the world.
Storing
If you plan to eat the radishes within a week, simply fill a shallow bowl or baking pan with 1 to 2 inches of water, and set the radish in it. If the bowl is kept at room temperature, the greens and roots will stay fresh for several days. If the bowl is placed in the fridge, it will be kept fresh for five to eight days before wilting occurs.
9 Ways to eat Radish
Serve them raw--with butter. The French know a thing or two about how to properly enjoy a radish. All that's usually required? Butter and salt. Get the recipe: Radishes with Creamy Anchovy Butter.
Pickle them. A Korean and Japanese-inspired pickle. Get the recipe: Pickled Daikon and Red Radishes with Ginger.
Julienne them and toss them in risotto: The radishes bring a cool and crunchy counterpoint to the creamy Arborio rice. Get the recipe: Romano Risotto with Radishes.
Roast them. A quick blast of high heat mellows the radishes' pepperiness, transforming them into a whole new, sweet and buttery vegetable. Get the recipe:Roasted Radishes with Brown Butter, Lemon and Radish Tops.
Throw 'em in tacos! Cool radishes add a seriously satisfying crunch to tacos, tostadas, and other Mexican dishes. Get the recipe:Chicken Tostadas with Radish Slaw.
Shave them/slice them super thin. Then toss them in salads for brilliant peppery contrast. Get the recipes: Sugar Snap Salad and Seared Scallops with Avocado and Daikon
Tea sandwiches. The sesame, ginger, and paper-thin radish combo make these sandwiches sing. Get the recipe: Radish-Chive Tea Sandwiches.
Chilled soup. Just as beautiful to look at, try this refreshing pink warm-weather treat. Get the recipe: Chilled Radish Buttermilk Soup.
Grill them with steak! Radishes and black pepper pair well together. Get the recipe: Grilled Steak and Radishes with Black Pepper Butter.
Rochon Garden Swiss Chard
Chard is packed with vitamins (vitamins K, A, and C), it is an anti-inflammatory and helps the body manage blood sugar. It’s in the same family as beets, spinach, and quinoa. Even more reasons to eat chard!
Keep in mind:
Swiss chard leaves can be eaten raw or cookedRaw Swiss chard is less bitter than cookedA bunch of raw Swiss chard will cook to a much smaller amountThe stalks are thicker than the leaves so they take longer to cook. Chop the stalks into 1 inch pieces. Sauté, steam or cook the stalks in a pan with water (1/2 cup per bunch) first, then add the leaves and cook until wilted.
5 things to do with Swiss chard
Add chopped fresh Swiss chard to other salad greens.
Toss in a handful of chopped Swiss chard to your next stir fry, soup or omelet.
Sauté Swiss chard in a little olive oil and garlic. Add a sprinkle of lemon juice and pepper before serving.
Sauté Swiss chard in a little chili oil. Top with toasted sesame seeds.Use the leaves like a tortilla wrap.
Swiss Chard Frittata
Ingredients:
6 Bekings Poultry Farm eggs
1 Rochon Garden spring onion, sliced thin
4 Rochon Garden swiss chard leaves
1 teaspoon coconut oil
1/4 cup milk of choice
1/4 teaspoon salt
1/8 teaspoon pepper
1/2-3/4 cup Parmesan
Directions:
In a 10-inch skillet, heat coconut oil over medium-high heat.
When oil glistens, sauté spring onion until translucent.
Cut the Swiss chard: cut out the stems, and chop them. Add stems to the pan. Then, roughly chop the leafy green parts. Add the leafy green parts to the skillet once the stems begin to soften.
Place lid on skill, and allow greens to cook until dark green.
In a medium bowl, whisk together the eggs, milk, salt and pepper. Once yellow and frothy, pour egg mixture into skillet. You may want to use a fork or spoon to move the Swiss chard into an even layer if it is in clumps.
Sprinkle Parmesan on top.Turn oven to a high broil. Place skillet on top rack in oven, and cook for 5-10 minutes, until eggs are puffed, golden on top, and set through.
Remove from oven, and allow to cool 3-5 minutes.Slice and serve.