June: Roasted Radishes

1. Wash trim and quarter radishes
2. Toss in a small bowl until well coated with olive oil
3. Sprinkle with salt
4. Roast on cookie sheet or Pyrex casserole dish at 425 for 20 minutes.

Variations can include changing up oil types, trying sesame oil and adding soy sauce after removing them from the oven or using butter and in the last 5 minutes sprinkling them with brown sugar. Go wild and try something new!

May: Potato Leek

Serves 6-8

6 c. stock or water

bay leaf

2 lbs potatos scrubbed and sliced thin

3 T. olive oil

6 leeks (white and tender green part only; cut in half lengthwise; wash well; slice)

6 cloves of garlic

salt and pepper to taste

Place potatoes and water or stock in a soup pot with bay leaf, 1/2 tsp salt and a dash of pepper. Bring to a boil, reduce heat and simmer uncovered until potatoes begin to break down (about 30 minutes)

While potatoes are cooking, heat olive oil over medium heat in a heavy pan. Add leaks, 1/2 tsp salt and dash of pepper. Saute until the leeks begin to soften. Add garlic and saute for another few minutes. Add 1/4 c. of liquid from potato pot and simmer uncovered until the pan is nearly dry.

Remove bay leaf from soup pot and mash the potatoes. Add leeks and garlic. Cover and cook over low heat for 20-30 minutes.

April: Over-wintered Kale Salad

Kale is a member of the brassica family and like its family members (cabbage, broccoli, cauliflower) it survives well through frost and snow. Some say that kale is actually better after the first frost, which causes it to become slightly sweeter. This recipe makes use of kale that has had a chance to sweeten in the garden over the winter, and tosses it with dried fruits and nuts for .
Serves: 3-4 as a side dish (or 2-3 main course lunches)
Time to make: about 30 minutes (10 minutes active time)


  • 2 tablespoons dried cranberries (or raisins, or both!)
  • 3-4 tablespoons balsamic vinegar
  • 1 tablespoon rice vinegar (or apple-cider vinegar)
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1 bunch kale (about 1/2 pound)
  • 2 tablespoons walnuts, pine nuts, or slivered almonds lightly toasted
  • Parmesan cheese shavings

Wash and prepare the kale by removing the hard stems, and slicing the leaves crosswise into thin strips.

Whisk together dried cranberries, vinegars, honey, oil and salt in a large bowl. Add kale, currants, and pine nuts; toss to coat. Let marinate 20 minutes at room temperature, tossing occasionally. Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve.

Adapted from Epicurious (, originally published in Bon Appétit.