Add them fresh to salad as a garnish. Store them like you would flowers: in a vase on the counter until ready to use.
Artichokes can be steamed, boiled, baked or grilled. To bake, cut about an inch off the top and stem of the artichoke. Then cut it in half and remove the fuzzy part in the center with a spoon. Rub the cut side with a half a lemon, squeezing some juice into the fold and the middle. Drizzle with olive oil, sprinkle with salt, pepper and freshly minced garlic. Bake on a cookie sheet for about 25 minutes at 425°. Melted butter or mayonnaise mixed with a little balsamic vinegar is commonly used for a dip but you can be creative and use whatever your taste buds desire! Try adding chili flakes, smoked paprika, or fresh herbs to the dip.
The Fresh turmeric rhizomes look similar to ginger. Turmeric’s flavor is more vibrant when fresh—peppery, earthy, slightly bitter. Peel turmeric with a vegetable peeler before using, but only peel the amount you’re going to use, to keep the rest of the rhizome from drying out. To use, you can zest it (our favorite way), grate it, or slice it up small into discs or cubes.
Radishes a bit too peppery for your taste? Try poaching or sautéing them, you’ll be surprised at how mellow their flavor gets! In the raw, radishes are great as a topping to your salad, tacos, or as a side to Asian or Mexican cuisine! Remove the leaves and give the bulbs a quick rinse before storing to keep them freshest!
Featured Recipe: Golden Turmeric Rice
Serve this gorgeous, aromatic rice with roast chicken or braised lamb. Serves 4
1 cup basmati rice
1 13.5-oz. can unsweetened full-fat or light coconut milk, well shaken
¼-½ cup water as needed (see recipe)
1 oz. fresh turmeric, peeled and finely grated (about 2-1/2 Tbsp.)
1/2 tsp. light brown sugar or omit if cutting back on sugar
1/8 tsp. ground cinnamon
Pinch ground cardamom
1/3 cup golden raisins
1/2 tsp. crushed red pepper flakes
1/3 cup coarsely chopped salted pistachios
Rinse the rice in a medium-mesh strainer under cool running water, swishing it with your hand occasionally, until the water runs clear.
In a 4-quart saucepan, combine the coconut milk, turmeric, 1/2 tsp. salt, sugar, cinnamon, and cardamom. Stirring frequently, bring the milk to a gentle boil over medium heat. Remove the pan from the heat, add the raisins, and let steep for 20 minutes.
Return to a low boil, reduce the heat to very low, and stir in the rice and pepper flakes. Add additional water if mixture looks too thick and you’re worried about the rice sticking (you can always cook it off). Cover and cook until all of the liquid is absorbed, 10 to 12 minutes. Remove the pan from the heat, and let the rice stand, covered, for 8 to 10 minutes.
Fluff with a fork, then serve topped with the pistachios.
Recipe adapted from www.finecooking.com