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Athens Locally Grown
http://athens.locallygrown.net
Recipes
Sautéed Radishes with Hard-Cooked Eggs and Spiced Yogurt Sauce
This dish is based on a recipe from Nepal. Cooked radishes add their peppery succulence to pieces of hard-cooked egg in an intricately flavored, curry-like yogurt sauce. Served at room temperature with basmati rice on the side, this makes a marvelous lunch or dinner. From Farmer John’s Cookbook: The Real Dirt On Vegetables
Serves 4
6 large hard-cooked eggs, halved, each half quartered
1 scallion, chopped
salt
freshly ground black pepper
2 tablespoons ghee or butter, divided
1 bunch radishes (about 1/2 pound), quartered
1 teaspoon ground cardamom
1 teaspoon crushed coriander seeds
1 teaspoon crushed sesame seeds
1 teaspoon ground cumin
11/4 cups plain yogurt
1/3 cup chopped fresh cilantro
freshly squeezed juice of 1 lemon (about 3 tablespoons)
1 teaspoon paprika
1. Arrange the hard-cooked egg pieces in a shallow serving dish. Scatter the scallion over the eggs and season with salt and pepper.
2. Melt 1 tablespoon of the ghee or butter in a medium skillet over medium heat. Add the radishes; cook, stirring, until tender, about 8 minutes. Transfer the radishes to a plate and set aside to cool.
3. Let the skillet cool for a couple minutes, then return it to the stove over low heat. Melt the remaining ghee or butter in the skillet. Add the cardamom, coriander, sesame seeds, and cumin; cook, stirring constantly to prevent them from burning, until they are fragrant, 3 to 4 minutes. Scrape the spices into a small bowl and set aside to cool.
4. Put the yogurt in a medium bowl. If it is firm yogurt, beat it vigorously with a fork or whisk until creamy. Add the cooled spices, cilantro, lemon juice, and paprika; stir to combine. Season with salt and pepper to taste.
5. Arrange the cooked radishes over the eggs and scallions in the serving dish. Pour the yogurt sauce evenly over the dish. Serve immediately.
Market News
The grower is IN
One drawback to ordering your produce online is that, compared to a traditional market, you don’t get to put a face to the food. That is to say, you may know the name of the farm your food is coming from, but unless you go on all of our farm tours, you might not know just who that is, who the person actually is. Well, starting this week, we’re hoping to change that with a new table on Thursdays we’re calling “Meet the Grower”. Each week we can arrange it, we’ll have a different grower on hand for you to meet, talk to, ask questions of, thank, and so forth. They’ll bring info about their farm, photos, stories, possible samples, and other things to help you get a better sense of the specific place and people behind your food.
We’ll start things off this week with Todd Lister from Veribest Farm. It’ll be virtually impossible to meet him and not get more enthused about your food.
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I was going to do my usual thing and talk about the weather, the state of everyone’s gardens, and so forth. I’m having a hard time thinking about all of that, though. As many of you who have been with us for a while probably know, I’ve been an active member of the Town & Gown Players since literally the day I moved to Athens in 1997. Much of my creative energies and time these days go into Locally Grown, but the people at Town & Gown are still the closest thing I have to family in Athens. I’ve spent countless days at the playhouse, met my wife there in fact. Three of my friends were gunned down there yesterday, including two of the first friends I made in Athens. I know there is some overlap between the membership of Athens Locally Grown and Town & Gown, and that some of you were even there. Please keep everyone, especially the families, in your thoughts. A lot of people are hurting, and Athens is temporarily a darker place. This will be a very hard, sad week.
Thank you all for helping make Athens a better, brighter place to live. We’ll see you on Thursday from 4:30 to 8pm at the old market on Broad Street.
Coming Events
Split Creek Farm (the goat dairy that offers the wonderful cheeses and fudge every other week) is holding their spring festival on Saturday, May 2nd. Spring means babies at Split Creek, and this even is a wonderful family affair. They’ll have tours and demonstrations throughout the day, and you’ll find details and directions on their website.
The Comer Farmers Market opens on Saturday, May 2nd. There is a bit more info here.
Athens Montessori School Birdhouse Auction is Saturday, May 2nd at the Lyndon House Arts Center. The reception & Silent Auction begin at 5:30pm with a live auction of the many birdhouses created by local artists at 7pm.
And finally the Athens Farmers Market is reopening for the season on Saturday May 9th at Bishop Park. It’s a totally separate entity from Athens Locally Grown, but you’ll find many of the same growers at both. And of course, you can learn more about that market on their website.
We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!