Curried Radish Salad: Fresh or Fermented


3-4 bunches of Easter Egg Radishes

1 bulb of fresh garlic (about 10 cloves)

1-2 fresh hot red chilies

Other root vegetables like carrots, turnips, etc.

3 Tbs canning or pickling salt

1 quart water

1 Tbs coriander seeds

1 Tbs fenugreek powder

1 Tbs turmeric powder

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Combine the salt with one quart of water until the salt is completely dissolved.

Puree the chilies with the garlic and a little water until it forms a smooth paste.

Wash and trim the vegetables, removing the stem and root ends. With the grater or julienne attachment on a food processor, shred the radishes, carrots, and turnips.

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Place the vegetables in a large bowl and cover with the salt brine.

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Let the vegetables soak in the salt brine for about 30 minutes, then pour off about a cup or so of the brine and set aside. Then pour the vegetables into a colander and rinse well with cold water. Press out any excess moisture.

Place the vegetables in a large bowl and combine with the garlic and chili paste as well as the spices.  You may want to use disposable gloves while mixing, depending on the heat level of your chilies.

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You can eat the salad fresh as it is, or as a fresh chutney or condiment with sandwiches, soups, or proteins.  It is highly flavored as a fresh salad, but if you choose to ferment the salad, then the spicy flavors will mellow as it becomes more sour through fermentation.

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To ferment the salad, pack tightly into a quart jar, being careful to press out air bubbles with each inch or two that you scoop into the jar. Leave about two inches of head space in the jar, then pour a little of the leftover soaking brine over the top. Wipe the inside of the jar mouth with a clean cloth to remove any exposed vegetables or spice paste. Cover with the lid and ring, then leave the jar out at room temperature (not in direct sunlight) for several days, and up to several weeks. Check every day or so to make sure the vegetables are submerged in the brine and not exposed to air. Bubbles should form in the jar when the fermentation process is active.

When the salad is sour enough to your taste, pour off any extra brine, then refrigerate.

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Monster Sauce: AKA seriously tasty dairy and nut-free pesto sauce


This is actually a recipe for pesto, minus the nuts* and cheese that make up the traditional sauce. But sometimes the name is everything for kids with developing palates. This is also a simple recipe that children could make with parent supervision! The bright green color and smooth texture perfectly complement crunchy raw vegetables, salads, meats, and pasta…especially those eaten by growing dinosaurs, super-heroes, robots, and monsters that also have fantastic imaginations.


2-3 Cups fresh basil leaves

½ Cup olive oil

¼ Cup water (add more to thin if necessary)

Juice from ½ lemon

1 Tsp honey (optional)

2-3 Cloves of fresh garlic

Kosher salt, to taste

*For added protein, add a handful of raw green pumpkin seeds or nuts


Put all ingredients in a blender and puree until smooth. Adjust ingredients to taste.  Serve from a narrow tipped squeeze-bottle to let kids draw designs on their plates or decorate food with dots or stripes of sauce.


Summer Slaw with Smoky Peach Dressing


The Smoky Peach Dressing is really the highlight of this dish.  Yes, eat your veggies and all that. But the It's versatile enough to keep around as a dipping sauce, sandwich dressing, marinade, etc. The Chattanooga Market is celebrating the season with it's annual peach festival this week, so we thought we'd join in the fun with this dish. Also, who could pass up using a dash of smoky Alchemy Spice Proud To Be American blend in honor of independence day?

Smoky Peach Dressing:

2-3 Medium peaches, quartered and pits discarded

5 Garlic cloves

1/4 Cup olive oil

Juice from 1/2 lime

1-2 tsp Proud To Be American spice blend by Alchemy Spice

1 tsp Lime Fresco Salt by Alchemy Spice





Daikon radish

Fennel bulb

Summer squash (any variety)

Green onions


Juice from one lime

Kosher salt to taste


For the dressing, add all of the ingredients to a blender, blend until smooth and they emulsify into a creamy dressing.  Refrigerate until ready to use. If you have extra, place in a squeeze bottle and use as a dressing for sandwiches, grilled vegetables, hot dogs, and basically anything that tastes good with the addition of some spicy-sweetness.

Slaw is basically a quick salad of vegetables that are shredded or julienned, mixed together, and dressed.  It's not complicated. It's the stuff that picnics are made of...less time in the kitchen, and more time outside having fun.  The list of vegetables above are the ones in this week's CSA box, but you could substitute anything you like eating raw.  Grate, chop, slice and julienne the vegetables and mix together in a large bowl.  Toss the grated vegetables with lime juice and some kosher salt. Let rest a few minutes, then pour off any excess liquid. The vegetables will absorb a lot of the flavor of the peach dressing, so you may want to dress each portion of the slaw individually as it's served.


Osaka Mustard Greens With Sweet Sesame Dressing


Mustard greens have a soft texture that is suitable for a wilted or fresh salad. The flavor is strong with a spicy hint of horseradish, so they pair well with beef or fish, add zing as a stuffing for sushi, complement a rice bowl, or taste delicious on their own.


1-3 bunches of Osaka Purple Mustard Greens

1 tbs Toasted Sesame Oil

1 tbs Olive or Canola Oil

1 tbs Rice Vinegar

2 - 3 tsp Mirin Sweetened Sake

2 Tbs Sesame Seeds, white or black

Kosher Salt, to taste



Wash greens and dry with a salad spinner or absorbent towel. If desired, remove leaves from stems, discard stems and chop the leaves. If you like the added texture, keep the stems intact and chop all together.  For a milder flavor, place the greens in a large mixing bowl. Add the sesame and olive oils and a pinch of kosher salt. Rub the oils into the leaves until they soften and turn dark green.  Then add the vinegar and mirin and toss until evenly coated. For a crunchier salad with a bolder flavor, do not massage the leaves with oil; add the oils, vinegar and mirin at the same time, then stir until coated.

Place the sesame seeds in a dry skillet and warm over medium heat, keeping them in motion so they do not burn. Remove from heat when the sesame aroma blooms (about 2 minutes or so). Add the toasted seeds to the salad and toss.  Season with Kosher salt to taste.


Raw Kale Salad with Spicy Apple Vinaigrette



1 bunch of Curly Kale

Olive Oil

Juice from 1/2 Lemon

Kosher Salt

1 bulb of Fennel, shaved or sliced thinly

2 Purple Sweet Peppers, sliced

1/2 Apple, shaved or sliced thinly

toasted Walnuts

Apple Vinaigrette:

1/2 Apple, core removed

1 clove of Garlic

1/2 fresh Yellow Cayenne Chili Pepper, seeds and stem removed (use whole if you like a lot of heat)

1/4 cup Canola Oil

2 Tbs natural Apple Cider Vinegar

2 tsp of juice from a fresh Lemon

1-2 tsp local Honey

pinch of kosher Salt

dash of Cinnamon (optional)



Wash kale and remove stems and ribs.  Tear the leaves into a large mixing bowl. Drizzle the lemon juice, a couple of pinches of salt, and a few tablespoons of olive oil onto the kale.  Massage the kale until the leaves turn bright green and wilt to your desired tenderness.  The longer you massage, the softer it will become.

For the vinaigrette: Put all vinaigrette ingredients in a high-power blender and puree until smooth.  For lower-power blenders you may need to chop the apple, garlic and chili pepper before blending.

Combine the salad ingredients and toss with salad dressing. Alternately, arrange ingredients on individual plates and drizzle dressing over the top.