Plant, plant, plant!
The farming has been a sun up to sun down adventure of late, and with a hoop house full of transplants needing planting I keep myself quite busy. This week the plantings peak, and things should settle down once all of our warm weather crops make it into the ground (peppers, eggplants, tomatoes, melons!). Enjoy your spring-time greens while they last! The photo below shows a purple potato, cut in two and ready to plant!
Quick Pickled Radishes
- 2/3 cup red-wine vinegar
- 1/2 cup sugar
- Coarse salt
- 15 medium-size red radishes (about 6 ounces), ends trimmed, thinly sliced
- In a medium bowl, stir together vinegar, sugar, and 2 teaspoons coarse salt. Add radishes, and stir to combine. Let stand 30 minutes before serving. Pickled radishes are best used within a few hours but can be kept refrigerated for up to 1 day.
Scallops with Wilted Spinach & Arugula
- 16 large sea scallops (about 1 1/4 pounds), rinsed and dried, tough muscles removed
- 1 1/2 teaspoons coarse salt
- 1/4 teaspoon freshly ground pepper
- 3 tablespoons safflower oil
- 2 garlic cloves, thinly sliced lengthwise
- 7 ounces baby spinach (about 10 cups)
- 7 ounces baby arugula (about 10 cups)
- 1/4 teaspoon crushed red-pepper flakes
- Heat a large straight-sided skillet over medium-high heat. Sprinkle scallops with 1 teaspoon salt and 1/8 teaspoon pepper. Heat 2 tablespoons oil in skillet. Arrange scallops in skillet, and cook on 1 side until golden brown, about 7 minutes. Flip, and cook until scallops are opaque, 30 to 45 seconds. Transfer to a plate lined with paper towels.
- Reduce heat to medium, and add remaining tablespoon oil to skillet. Add garlic, and cook for 15 seconds. Add spinach, arugula, red-pepper flakes, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook, tossing greens often, until just wilted, about 2 minutes. Transfer to a platter, top with scallops, and serve immediately.Original Recipe