Raw with butter, salt, and bread? Roasted in brown butter?
These luminous spring vegetables come from the Brookside Farmers’ Market at 63rd and Wornall–a small, but vital farmer-run market open 8am-1pm on Saturday mornings.
Today is my first visit of the year, and I emptied my wallet on radishes, broccoli rabe, kale, leeks, beets, arugula, and colossal Swiss chard. Don’t yet know what I’m going to do with them, but rest assured I’ll share this week on the blog. Feel free to leave your suggestions.
Lightly blanched with a poached egg? Roasted and served with burrata?
Pesto for fresh pasta? Sauteed with garlic and chili flakes? Grilled with lemon and olive oil?
Sauteed as a base for salmon? Cooked into a frittata?
