• Not only is it important to know how to grow your own vegetables, you have to know what to do with them! Here are some of our favorite recipes that use produce from the Radio Park Garden. Enjoy!
    Purslane Salad (recipe added Sep 2, 2013)
    Purslane in this country is usually just considered a weed, but in many countries is it considered a highly esteemed vegetable. After trying this recipe, you think twice about throwing this "weed" into the compost bin! This has quickly become a favorite summer salad.
    •  3-4 cups of purslane leaves and stems, chopped
    • 1 cucumber (chopped)
    • 2 large tomato (or several chery tomatos) (chopped)
    • juice of one lemon
    • 3 tablespoons olive oil 
    • salt and pepper to taste
    Mix the three chopped ingredients in a bowl. In a separate bowl or salad dressing container, whisk or shake together the lemon juice and oil. Pour over the salad to suit your taste, adding salt and pepper to your taste as well. Note you can add any summer vegetable (chopped) into this salad also - it's another good use for zucchini!
    Kale Chips
    One of our favorite summertime recipes, and a good alternative to potato chips.
    • Kale leaves, stems removed
    • olive oil (spray or liquid)
    • your favorite seasonings
    Pick a number of kale leaves, such as the Red Russian kale grown at Radio Park. Wash, pat dry, and cut leaves into various size pieces, about 2 inches square or so. Remove and compost the stems. Preheat your oven to 425 degrees, and if you have convection, even better! Grab a cookie sheet, and give it a quick spray of olive oil. Spread out your kale leaves, and spray the leaves with a light layer of olive oil. Sprinkle on your favorite seasoning mix. We usually use sea salt, paprika, and/or Old Bay. Bake in the oven, checking frequently, until leaves are crispy. Serve warm!
    Pookie Dust
    This is an end of the season recipe, named by a friend of mine, who always grows a wide variety of peppers. Your Pookie Dust will vary tremendously depending on the type of peppers you grow - the spicier the peppers, the hotter the Pookie Dust!
    • Peppers (that's all)
    Place a variety of peppers on a baking sheet. Set your oven to 200 degrees, and put the baking sheet in the oven. This will take several hours - you want to get your peppers thoroughly dry, but not burn them. If you have a food dehydrator, that will work fine too. Once your peppers are dry, remove the to a cutting board, and remove the seeds, which can be a little bitter. The add the dry peppers to your food processor, and blend until they have become a fine powder. Be careful removing the lid - the pepper oils can build inside and can be quite strong! Then use a funnel and put your Pookie dust into a glass jar for use. Our kids love adding Pookie dust to tuna particularly, but also sauces and chili. It's also good on Kale Chips (see above).

    Thunder Cake!

     I never heard of this recipe until one of the teachers said they were going to bring their class out to gather ingredients for Thunder Cake. Curious too? Go to

    http://www.patriciapolacco.com/books/thundercake/thundercake_index.html   to learn more!
    Pre-heat oven to 350 degrees.

    Cream together one at a time:
    1 cup shortening
    1 3/4 cup sugar
    1 teaspoon vanilla
    3 eggs, separated
    ( blend yolks in. Beat whites until they are stiff, then fold in.)

    1 cup cold water
    1/3 cup pureed tomatoes

    Sift together:
    2 1/2 cups cake flour
    1/2 cup dry cocoa
    1 1/2 teaspoons baking soda
    1 teaspoon salt

    Mix dry mixture into creamy mixture. Bake in two greased and floured 8
    1/2 inch pans at 350 degree for
    35 to 40 minutes. Frost with chocolate butter frosting. Top with


     Sweet Pickled Daikon Radish (recipe added 1 Jan 2012)

     I got this recipe from Tyler Florence on the Food Network site. Daikon radishes are easy to grow and get really big. Daikon radish pickles are also easy to make, store well in the fridge, and are sweet and crunchy, and...umm...- I'll be right back.

    Okay, I'm back - even after six weeks, the last few slices in the jar were still sweet and crunchy. Yum!!

    1 cup rice vinegar
    1 cup water
    1 cup sugar
    1/4 teaspoon turmeric

    1 pound daikon radish
    1/4 cup kosher salt
    In a small saucepan over medium heat, add the vinegar, water, sugar and turmeric. Bring to a boil, stirring to dissolve the sugar. remove from heat and allow it to cool.
    Meanwhile, peel the daikon radish and slice into 1/4 inch thick rounds (I actually used 1/8 inch thick rounds) If your daikon is very large, slice the rounds into semicircles. Place in a colander with salt and mix well. Please the colander over a bowl and let drain for one hour. Rinse the salt off with a couple of changes of water and dry the daikon well. Put in a sterilized glass jar. Pour the cooled brine through a coffee filter (or a cheesecloth lined strainer) into the jar to cover the radish slices. Refrigerate at least 4 hours, preferably overnight. Recipe said they will keep about two weeks but after six they are still great!

    Burgundy Okra Shoestring Fries (recipe added 16 September 2012)

    from the Food and Style website ( http://foodandstyle.com/2009/08/26/burgundy-okra-shoestring-fries/)

    serves 4
    active time: 30 min

    1. 1 lb (454gr) small, burgundy (or regular) okra pods – rinsed and patted-dry
    2. 1/4 cup unbleached white flour
    3. sea salt to taste
    1. sunflower or canola oil for frying
    1. Step 1: Using a very sharp knife, cut each okra pod in half lengthwise. Then cut in 1/8” julienne strips. Place the okra slices in a bowl and sprinkle with the flour. Toss well until the okra slices are well coated with the flour and set aside.
    2. Step 2: Heat a deep fryer to 375ºF (190ºC). When the oil is ready, place the okra slices in the basket, being careful not to overcrowd it and fry for 6 to 8 minutes until golden-brown. Remove from fryer, drain on paper towels. Sprinkle the okra fries with sea salt and serve immediately.
    More recipes coming! 
Last Modified on September 2, 2013