This Week in Produce

By Callie of Produce

Updated every Friday

Last Updated: June 14, 2013

Welcome to the weekend, my favorite produce aficionados. It is going to be beautiful this weekend, and what better time to be eating outside, whether at a picnic or barbecue for Father's Day? Here in Wedge Produce we've got the stuff to make this weekend extra tasty. Local goodies continue to flood into the department, so much in fact, that I'm not quite sure where to start.

Harmony Valley continues to bring in their gorgeous greens and now green top baby white turnips. Turnips are a root vegetable in the mustard family, with relatives such as mustard greens, radishes and arugula. When mature, turnips have a spicy flavor, and cook well mashed or roasted with other root vegetables. The younger and smaller turnips are on the sweeter side and can even be eaten raw, grated onto a salad, or sliced and eaten with your favorite dip.

While we are talking about Harmony Valley, check out their huge variety of greens. Bunched arugula, salad mix, bulk spinach and broccoli rabe (also known as rapini) are all now in stock, so be sure to grab some on your weekend grocery shopping trip.

Still on the subject of delicious local greens, Keewaydin continues to impress with their beautiful chard -- more varieties arriving this weekend -- and local kale within the week. Cilantro too is on the way from Keewaydin. Also on the horizon for the upcoming week are variety lettuces from Featherstone farm.

Can't get enough asparagus? Local is still in stock for the weekend and it is incredible, and perfect for the grill on Father's Day grill. An easy way to grill these spears is to coat them evenly with olive oil or butter, and add minced garlic, along with black pepper and salt. Toss them on the grill, turn every few minutes to allow them to cook evenly without burning.

Local green-top radishes, both the little Red Cherriette and the French Breakfast varieties, are here and man are they tasty. Fresh radishes have a crisp, refreshing texture and their spicy bite, in produce we love them sliced with a dash of salt. They are a great addition to salads, tacos and veggie trays.

For those of you who are less enthused about the flavor of radishes, there is a way to prepare them that cuts that bite: cook them. Yes you can cook radishes!

Thinly sliced radishes can be used anywhere you would use cooked cabbage. In fact, cooked radishes are often compared in flavor to cabbage. Throw 'em on the grill this weekend as well. Place your thinly sliced radishes in a piece of foil with some minced garlic, your favorite seasonings, a couple teaspoons of butter/oil, and an ice cube. Wrap that up and toss it on the back of the grill for about 20 minutes or until radishes are tender.

If you're grilling burgers this weekend and want that extra push to set your grill above the rest, try sliced local tomatoes from Tomato King or Living Waters, along with some (incredible) local basil. You could even add a heap of the famous and favorite handmade salsa from Tomato King, a department staff staple.

If you really want to make an impression, try homemade portabella burgers. Simply take the portabella, wash and remove the stem. Marinate them if you like, or simply brush the grate of the grill with oil before throwing the mushroom on. Because they are so tender they only take between 5-8 minutes to cook, just flip them periodically until they are cooked evenly and tender throughout.

Lastly, we have a shipment of more of the potted herb plants from Gardens of Eagan just in time for the weekend. All organic seeds are on member special, supplies are limited, but they will be on the special until they are gone for the season.