As the sun finally makes it way out from behind the looming rain clouds, spring vegetables from Hutten Family Farms have been shinning strong in CSA boxes for weeks. With the arrival of shelling peas it was time to bring them together with their garden comrades, the radish.
Radishes usually find themselves entertaining parsley on the side of your entrée but cooking them can yield some interesting results. No more is the bitter snap of the breakfast radish but at last a whisper of sweetness.
Flax Crusted Haddock with Spring Vegetables, Quinoa and Honey Dijon Dressing
250 g Haddock Filets
2 tbsp Flax Seeds
½ c Quinoa, Cooked
2 tbsp Parsley
2 tbsp Toasted Almonds
1 Small Handful Arugula, Chopped
¼ c Shelled Peas
1 Small Carrot, Make Paper Slices Using a Vegetable Peeler
1 tbsp Dijon Mustard
2 tbsp Honey
1 tbsp Shallot, Minced Fine
¼ c Apple Cider
1 c Sunflower Oil
To make the dressing simply combine all in a mason jar and shake. Use only what you want, the rest can be stored in the jar in the fridge.
Spread the flax seeds on a plate and lay out the haddock on one side, covering with flax seeds. Heat a frying pan with a little butter and add the fish, flax side down.
When it starts to get golden in color, 2-3 minutes flip the fish and finish cooking for about 3 minutes.
Fill a small pot with water and add the radishes. Bring to a simmer until the radishes are almost cooked. Add the peas and carrot slices and cook for no more then a minute. Strain and mix with the quinoa, parsley, almonds and dressing.
Mason jar dressings are so easy to make, fill ¼ with vinegar and the rest with oil; add some flavorings and shake. They’ll last in the fridge for about a week and just as easier to make then just a few servings.
1.5 c Oats
½ c Butter
¼ c Flour
¼ c Brown Sugar
1 Pinch Salt
¼ c Quark
¼ c Whipping Cream
2 tbsp Icing Sugar
½ tsp Vanilla Extract
Toss together the rhubarb, 5-spice, cornstarch and sugar until well combined. Fill up a small baking dish with a minimum 3 cm thickness.
Knead the flour and butter together until course. Mix together with the oats, sugar and salt. Cover the rhubarb with this topping and place in an oven at 350oF. When the crust is golden brown and rhubarb juice is bubbling take it out and cool.
While crumble is cooling, whip the cream until it starts to get thick. Toss in the quark, sugar and vanilla and keep whipping until its thick and would look good on some warm crumble. Apply to some warm crumble and enjoy!
Jon Geneau is a member of the Hutten Family Farm CSA. If you’d like to send in a submission to the Thinking Outside the Box column, please contact Marla. For a list of CSAs in Atlantic Canada, visit the ACORN directory.