Radish Greens Pesto

Did you know you can eat radish leaves? Until now we had no idea and we were delighted to find this out! Not only will it mean less waste, but it means our customers will get more out of purchasing radishes. 

Because of their coarse, prickly texture they don’t work well in salads and even when cooked the texture still comes through. So processing it into a pesto is the perfect fix and makes a delicious pesto!

Prep Time 30 min                   Total Time 30 mins                   Yields 1-2 cups


  • 4 cups radish tops (packed), washed and dried
  • 2 heads green garlic, thinly sliced
  • Juice of 1/2 a lemon
  • 1/2 cup almonds, macadamia nuts or pistachios
  • 1/2 cup freshly grated Parmesan cheese {omit this to make vegan!}
  • 1/3 cup extra-virgin olive oil plus more as needed
  • salt and freshly ground black pepper, to taste


Combine first 6 ingredients in a food processor or blender.  Process until smooth, scraping down the sides as needed.  Add additional olive oil to achieve a thick sauce consistency.  Season to taste with salt and black pepper. {If planning to freeze, leave out the cheese and garlic and add when ready to serve} Serve as a dip or add it to you pasta, pizza or anyway you typically like to eat pesto!

Spring Wasabi Quinoa Bowl

Not only are quinoa bowls delicious, but they also are very versatile. You can change up this recipe throughout the summer to work with what is in season. Or if you’re dairy free, vegan or would rather goat cheese instead of feta, those are all things can be altered and you’ll still get an amazing healthy meal! This bowl has been inspired by our first full harvest day of the 2018 season, with radishes, asparagus, green onions, arugula, spinach, and chives!


  • 3-5 large asparagus spears, bottoms snapped off
  • 1/3 cup cooked quinoa
  • 1 cup of your favourite leafy green {I used spinach and arugula}
  • 1 large egg, boiled and sliced
  • 2 radishes, sliced
  • 1 green onion, sliced
  • handful of feta cheese 
  • handful of chives, chopped {feel free to change up which herb you add in!}

    For wasabi vinaigrette:
  • 1/3 cup vegetable oil 
  • 1/4 cup freshly squeezed lime juice {about 2 limes}
  • 1 tbsp sesame oil 
  • 1 tbsp soy sauce 
  • 1 tbsp rice vinegar 
  • 1 tbsp fresh ginger, grated 
  • 1 tbsp honey
  • 1/4 tsp crushed red pepper flakes 
  • 1 tbsp wasabi


  • Start with the wasabi vinaigrette: Place all of the ingredients into a small bowl and whisk together. Taste the vinaigrette and then adjust flavours with salt and pepper. Boost flavours with more wasabi and honey to taste. Set aside. {I decided to make extra dressing and store it in the fridge, now I can use it throughout the week!}
  • Heat oil in a skillet over medium-high heat. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking. {Asparagus can also be added to the quinoa bowl raw if preferred}
  • Quinoa can be used warm or cold. Fill bowl up half way with quinoa, add arugula and spinach mix. Arrange asparagus, boiled egg, radishes, and feta cheese on top. Sprinkle with green onion and chives. Add dressing to your liking and enjoy!

  • Asparagus + Fried Sage Pasta in a Lemon Brown Butter Sauce

    Asparagus season is still in full swing here at the farm, so here is a quick and easy asparagus recipe for any night of the week! And now that herbs out growing in abundance, I added chives and sage into the mix as well.  

    Cook Time: 15 mins          Serves: 2


    • 8oz package of your favourite pasta 
    • ½ pound of asparagus, tough ends chopped, cut into 1 inch pieces
    • 1 lemon, juiced
    • 3 tablespoons unsalted butter
    • ¼ cup walnuts, chopped
    • handful of sage leaves
    • handful of chopped chives {parsley would also be a great alternative}
    • 2 tablespoons grated parmesan
    • fresh ground pepper, to taste


  • bring a large pot of water to a boil.
  • while waiting for the water to boil, measure and cut your ingredients to have everything ready!
  • in a large skillet, melt the butter over medium heat until frothy.
  • add chopped asparagus to the pan, stir slightly to coat asparagus with butter and cover with the pan with a lid. cook until tender {about 5 minutes, depending on the size of the asparagus. you want it to stay crisp and not get soggy!}
  • while the asparagus is cooking, add the pasta to the boiling water and cook according to the package instructions.
  • drain the pasta when done and set aside.
  • when the asparagus is done, remove asparagus with a slotted spoon, leaving the browned butter in the skillet. set aside.
  • add full sage leaves to the remaining browned butter. leave for about a minute and then remove sage from butter and place on a paper towel covered plate.
  • add the lemon juice and black pepper to the pan with the remaining browned butter. bring to a boil, let boil for 1 minute.
  • then add the pasta and asparagus back to the pan. add walnuts, chives and parmesan cheese to the bowl and toss gently to combine.
  • serve with a garnish of grated parmesan and the fried sage leaves, enjoy!