Chef Nettie kicked off our outdoor market season with this delicious celebration of spring, bursting with flavor and color. Perfect for an afternoon snack in the sun, or dinner party appetizer – grab the ingredients at the market and make it yourself today!
Hibiscus Radish Toast with Spring Greens
Ingredients
- Baguette from Solace Artisan Breads
- Dill Garlic Quark Cheese from Cosmic Wheel Creamery
- Ramp tops from Morning Glory Farm & Gardens
- 1 bag of Arugula (or Spinach) from Dawn to Dusk
- 1 bunch Red Globe Radishes* (sliced thin) from Bean Market
- 1 tsp Hibiscus Tea from Mrs. Kelly’s Tea
-
½ cup granulated sugar
- ½ cup apple cider vinegar from Enchanted Gardens of MN
- 1 tsp cumin seeds (We recommend bulk seeds and spices from the Wedge Community Co-ops)
- 1 tsp coriander seed (We recommend bulk seeds and spices from the Wedge Community Co-ops)
- 1 tsp fennel seed (We recommend bulk seeds and spices from the Wedge Community Co-ops)
- Ramp salt from Morning Glory Farm & Gardens
Instructions:
First, cook the Hibiscus Pickled Radishes: Combine sugar and apple cider vinegar in a pot with cumin, coriander, fennel seeds, and hibiscus tea. Bring to a medium boil and stir until sugar dissolves. Pour the hot brine over the radishes, ensuring they are submerged in the liquid. Let cool to room temperature.
Saute the arugula (or spinach) and ramp tops until wilted. Season with ramp salt and pepper if desired.
Slice the baguette into slices of your desired thickness. We used a baguette from Solace Artisan Breads, but any preferred bread works! Toast the bread if desired.
