Welcome Spring! Wheat Berries with Roasted Radishes

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After a long Winter, everyone is eager for Spring. It’s so wonderful to go into farmers’ martkets and co-op, or maybe you visit a local farm or are participate in Community Supported Agriculture, and see these first Spring vegetables arriving. Though I have planted my spring garden, all I currently see are little, encouraging green shoots and leaves, and so I was excited to find some beautiful radishes at the farmer’s market last weekend. I was tempted to slice them up immediately and spread them on whole wheat bread with a nice slab of butter sprinkled with Maldon salt (on of my favorite ways to eat new spring radishes), but I held off in order to make a version of the “Thyme Farrotto with Roasted Radishes and Radish Greens,” from the wonderful cookbook “Whole Grains for a New Generation.”¬†image

I didn’t have any farro in the house, so I substituted wheat berries, which are similar (though do take quite a long time to cook). I cooked the wheat berries in vegetable stock and thyme , and when it was soft but toothsome, finished it with a tablespoon of butter and a bit more yogurt (instead of the creme fraiche in the original recipe. Meanwhile, I roasted the radishes and greens (after tossing in olive oil, salt and pepper) until the radishes browned and started to shrivel, and the greens crisped. While they look beautiful here (and in the cookbook) the greens will be easter to eat if you chop them a bit first! ¬†This simple recipe really let the radishes shine.

 

Kale Salad with toasted coconut and seseme oil

This salad has all the basics – a hearty, whole grain, vegetables, and tons of flavor. Not a salad for a hot day (the kale and the coconut need to be roasted in the oven, and the farro cooked on the stove) on a rainy or cool spring or fall day, this dish makes unique use of fresh kale from your garden, CSA or farmers market. Yep, yet another recipe from “Super Natural Everyday,” and yet another winner.