The radishes are almost ready to pick, and we can hardly wait! Okay, we didn't wait.
Try this tasty recipe (courtesy of Food Network) for roasted radishes and carrots:
1 bunch small to medium radishes, about 12
12 baby carrots
1 tablespoon olive oil
1 teaspoon dried thyme
Kosher salt and freshly ground black pepper
Preheat the oven to 450 degrees F.
Place the radishes and carrots on a baking sheet and toss with the olive oil, thyme, salt, and pepper. Roast until tender yet firm in the center, about 20 minutes. Squeeze with a little lemon juice and serve.
Our strawberry patch has produced scads of berries for delivery this spring! We've alternated deliveries between Lewis House and Eagan Resource Center for the past few weeks. Thanks, Strawberry Team!
Though admittedly less enjoyable than picking strawberries, we do have some fans of rock picking. A geologist might find our garden interesting and certainly productive.
Nothing better than a salad with spring onions and strawberries! Use fresh spinach or your favorite lettuce, chopped green onions, fresh strawberries, add walnuts if you like, and toss with your favorite light vinaigrette.
The Community Giving Garden was planted on corporate property and is maintained by volunteers with the goal of growing and giving fresh vegetables to the families served by Eagan Lewis House and The Open Door Pantry.