This week sees the first English green broccoli of the year. At this stage of the year it’s very delicate; please pop it straight in the fridge and use it up quickly. The carrots are still Italian (the home grown ones are just starting and we have a few bunches from Wortley Hall kitchen garden coming in) and the red onions are Egyptian. The lettuce, tomatoes and spring onions are from Herefordshire. The broccoli, radishes and cucumbers are Yorkshire grown and some of the large boxes have local broad beans; there are lots of these to come!
Radish recipes are hard to come by (maybe they don’t really need them?) but this is based on one in ‘Cuisines Of The Caucasus Mountains’ by Kay Shaw Nelson; an unusual second hand bookshop find. The eggs, dill and sour cream give it a very ‘Eastern’ flavour; if you haven’t got any dill to hand any other fresh green herb would do fine
Trim and quarter the radishes lengthways. Peel and halve the eggs. Place the yolks in a bowl and slice up the whites. Mash the yolks and beat with the sour cream, sugar, onion and lemon and season well. Mix into the radish and egg white slices and serve on a bed of lettuce leaves.
A similar salad can be made with sliced radishes, cucumber and spring onions in a dressing of yoghurt, salt and pepper with chopped mint, coriander or parsley.
This week’s Cherries and peaches are from Spain. The season for European citrus fruit is finishing now and although we still have some Italian lemons, the grapefruits are from South Africa. The galia melons in the large boxes are Spanish.