Radish Tartines - Open Faced Breakfast or Brunch Sandwich Recipe

Yesterday June Bug and I went out to Hawkins Family Farm to help put together the first CSA farm share of the season.  We harvested baby lettuce and kale, weighed asparagus and tied bundles of radishes.  I forgot to take my camera or my phone so there is no proof of the lovely vegetables or equally lovely group of people who helped assemble the shares.  Next week we'll take the camera.

This morning we enjoyed those first little radishes on tartines. Tartine is a French word from the verb tartiner which means "to spread".  Tartines are a slice of bread spread with a thin layer of toppings that can be sweet or savory.  In this case, toast is spread with the classic choice of cream cheese, thinly sliced radishes and a sprinkle of salt.  You could go even simpler and use butter instead of cream cheese.

The crunchy, slightly peppery radish with the rich cream cheese and hearty bread is an excellent light meal or appetizer.  We savored ours with a cup of coffee for brunch.  It's finals week and the professor didn't have any finals today so we got to have a leisurely breakfast before breaking ground on a new garden plot.

I'm exploring milling my own flour right now.  I have a basic recipe for bread from freshly ground flour worked out that makes a two loaves; one for dinner and one for breakfast.  I'll be sharing that recipe soon.  If you aren't into milling your own flour, here's my go to recipe for daily bread.  Or grab a baguette from your local bakery to make your own tartines.

Looking for other ideas for radishes?  Last year I put together a collection of ideas and recipes for the radish:  The Humble Radish for Breakfast, Lunch or Dinner

Radish Cream Cheese Tartines

5 small radishes, sliced thinly
12 slices of heavy bread such as wheat or rye
1/4 cup of cream cheese or butter
Sea Salt

Toast the slices of bread.  Spread with cream cheese, top with radish and sprinkle with salt.

Over Night Soaked Baked Oatmeal - Recipe

This recipe for Soaked Baked Oatmeal is a keeper.  It hits all of my breakfast requirements:

• Healthy
• Easy to make
• Delicious
• Versatile
• Pairs well with coffee - okay not a requirement. Let's call it a bonus.

Jeff says this recipe reminds him of marscarpone crepes.  I can see that, the texture is light and slightly eggy and the sour creme and butter bring richness like marscapone.  And just like crepes, baked oatmeal goes wonderfully with strawberries and cream.

June Bug, who is 11 months, also adores baked oatmeal.  Soaking and then baking gives the oats a light bread-y texture that makes great finger food.  The leftovers are good for snack time too.  

For those of you who are following along on the Wahls Diet.  This is a compromise I have decided to make.  I have started eating grains again if they have been soaked and/or soured.  Fermenting reduces phytic acid which can block the absorption of specific nutrients.  I'm still learning and testing out different ways to do this that are tasty, easy and effective.  If you have any thoughts on this please comment.  I am by no means an expert.

I've been making this recipe once a week or so for the last couple months.  The only hard part is remembering to start soaking the grains the night before.

I found this recipe after doing a search for "soaked baked oatmeal recipe" on Google and I pinned it to my "Recipes worth trying" Pinterest board.  This is my third attempt at finishing this post because I keep getting distracted by other fun things I have pinned.  I think I got it this time.  Here's the recipe.

I got distracted one last time.  Look! My toenail polish matches the strawberries!  It's OPI 'Malaga Wine'.


Baked Soaked Oatmeal - adapted from Basic Baked Oatmeal With Soaked Oats

1 1/4 cup yogurt (or sour cream or cultured buttermilk)
2 cups old fashioned rolled oats
1/3 cup coconut oil or melted butter
2 eggs
1/4 whole cane sugar (or two tablespoons real maple syrup, honey)
1/2 teaspoon vanilla
1/2 teaspoon sea salt
1/2 teaspoon baking soda

Mix the yogurt and oats together in a container with a lid or a bowl and covered with plastic wrap and set in a warm place or on the counter overnight for 8-24 hours.  I like to use a Pyrex dish with glass lid that we inherited from Jeff's grandma.  It is a good idea to choose a dish that can hold at least four cups so you can mix the additional ingredients in the same bowl in the morning.

Preheat the oven to 350 degrees.  Using coconut oil or butter, lightly grease a 8x8, 9x9, or 9-inch round pan.

In a mixing bowl combine the soaked oats and the remainder of the ingredients  Using a sturdy spoon or spatula mix it all together. It will be quite thick.

Poor the batter into the greased pan. Bake for 25 to 30 minutes or until the edges start to brown.

Serve with cream, milk, fresh fruit, or nuts.  We've been eating it with the last of the 2012 frozen strawberries.

Makes four servings.

This recipe also cuts in half or doubles easily.  Leftovers can be stored at room temperature in an airtight container for up to three days.

Eat Make Grow Blog Hop - May Picnics

Welcome to April's Eat Make Grow Blog Hop where you share what you have been eating with your family, growing in your garden or making with all your creative impulses. Eat Make Grow is a collective link party that is shared across three blogs and runs every first Thursday and goes for 20 days. No matter which blog you choose to link up your post with, it will show up on all three sites!

Eat Make Grow is a way to share with many people posts about your domestic doings, whether that’s gardening, crafting or trying out a new recipe. We want to learn about it!

Every month, we will feature the most popular link, one chosen by the the host and a group favorite.

Your Hosts:

Miranda from Pocket Pause

Marigold from Hideous! Dreadful! Stinky! 

Foy from Foy Update (That's me!)

We’re not big fans of rules so there are just two of them:

1. Link up posts telling us how you cooked it, made it or grew it with your own hands. Eat Make Grow is about sharing our projects. Please no advertising, propaganda, corporate giveaways or information-only articles. We may remove links if they aren't on topic.
2. Please link your posts back to one of the hosting blogs.This is a common blog hop courtesy. This link helps build the Eat Make Grow community by sending your readers to all of the other participants' posts.We will feature three posts each month and we will only consider posts that have a link back. A text link is fine, or you can grab our button and put it anywhere on your blog (html in my sidebar):

<a href="http://foyupdate.blogspot.com/search?q=eat+make+grow/" target="_blank"><img src="http://4.bp.blogspot.com/-9W2fAb61NpI/UBr6S4WA-lI/AAAAAAAAIFM/4QbF3ED4DZw/s190/eatmakegrow125x125blue.foy.jpg"></a> 

This month your host is Foy from Garden. Cook. Write. Repeat.

Hi, everybody!

It is finally starting starting to look like spring here in Indiana.  Our weeping cherry tree is laden with pale pink blooms and the rhubarb seems to double in size daily.  I've heard a couple people have found morels and I'm ready to go out and harvest the wild onions known as ramps!  When the weather is nice it seems a shame to be indoors any time you don't have to which is why picnics are the theme for this month.  Share any crafts, recipes or projects that work for outdoor dining!

Last months April fails were excellent reads.  I learned a surprising amount and even found myself calling my husband over to check out some of your antics.  I even got distracted for a good long while looking through Pinterest Fail websites.  This list of 20 Pinterest Fails from Bored Panda was by far the most entertaining.  Some of your blog posts surely could have made this list.

The most clicked post was:

photo: www.betterwithjune.com

The Great Cookie Bowl Adventure from Better with June

June recounts her attempt to make cookie bowls.  The worst part was the magnificent mess.  At least she made the best of it by using the cookie crumbs she pried off the pan to make an inside out cookie bowl.

photo: www.budgetfairytale.com

I've been eyeing these Mod Podge glitter shoe tutorial showing up on Pinterest.  It sounds like such a perfect way to rejuvenation a shoe that's too scuffed up to be presentable.  Or in Mindy's case to make her wedding shoes!  Although as she points out in her post When Good DIY Goes Bad - Glitter Shoes, you might not get it right the first time.  It had not occurred to me that the color of the soul of shoe doesn't get podged so it had better be a color you want.

I appreciated learning along with you guys.  If you aren't failing you aren't trying, am I right?

Were you featured? Be sure and grab our Featured Blogger badge and display it with pride!

<a href="https://pinterest.com/marigoldhaske/eat-make-grow-blog-hop-featured-posts/" target="_blank"><img src="http://1.bp.blogspot.com/-Ob-07TE76Yw/UBwyi1S2PhI/AAAAAAAABGU/g87YIPGyVns/s1600/featured125x125.jpg"></a>

Bring on your picnic posts!  Let's see some food and fun outdoor inspiration.  

Link up:

Vegetable Gardening the Wahls Paleo Diet Way - Double Duty Veggies

The Wahls Diet requires nine cups of veggies a day:

• Three cups from greens
• Three cups of sulfur rich
• Three cups of bright colors  (red, yellow/orange and blue/back)

There is no way I will be able to grow all the veggies we eat for a year.  To make the most out of our vegetable garden I plan on growing double duty veggies; vegetables that count in more than one category.

If you aren't a gardener, this information will help you when going to the farmer's market or grocery store.

As I flipped through the seed catalogs here are some of the vegetable varieties that caught my eye:

Brain Food: Grow Your Own Wahls Paleo Diet - Choosing Nutrient Dense Vegetables and Fruits for Your Garden

This is the first year we are growing a vegetable garden at our new house.  I have spent time pouring over the vegetable and fruit catalogs deciding what to grow that fits in the Wahls Paleo Diet.  My goal is to grow vegetables that contribute to the recommended nine cups of vegetables a day, are easy to grow and can be put by; as in canned or put in cold storage to eat through the winter.

Dr. Wahls is an advocate for growing your own food.  She has videos on YouTube showing her own square food vegetable garden.  As a horticulturists it always makes me smile to see a non-agricultural person explaining why gardening is great.



Below I am going over what we can grow in the Midwest in each of the Wahls Categories:  sulfur, bright colors and leafy greens. As well as, what to look for when selecting plants or seeds.


Sulfur includes:  cabbage, broccoli, cauliflower, Brussels sprouts, collards, radishes, turnips, rutabaga, onions, leeks, garlic, chives, asparagus, mushrooms, kale, shallots, anything from the cabbage and onion family

Greens include: Kale, collards, mustard greens, turnip greens, lettuce, spinach, beet greens, chard, parsley and other leafy herbs

Bright Colors include:

• Red:  tomatoes, red pepper, watermelon, strawberries, red beets, red raspberries, cherries
• Yellow/orange: carrot, winter squashes, peaches, pumpkins, yellow beets, muskmelon, yams, sweet potatoes, orange or yellow peppers
• Blue/black:  blue potatoes, black grapes, blueberries, red beets, mulberries, elderberries, black berries, plums, huckleberries

When selecting seeds or seedlings for your garden choose varieties that are:

• Organic - less toxin exposure
• Non-GMOs (Genetically Modified Organism) - many of the genes spliced into GMO crops are pesticides or pest deterrents that we don't want to be eating in quantity any more than the bugs do. While these genes won't kill us, they will damage our gut and prevent nutrient absorbsion.
• Dark, intense colors - for maximum antioxidants and minerals
• Colored all the way through - the color isn't just the skin, it goes all the way through the fruit or vegetable again for maximum antioxidants and minerals

Up next I be sharing double duty vegetables.  Those that you could eat the leaves and root, or that count in more than one category.

We are breaking ground for the garden this week and planting up the perennials like asparagus, rhubarb, blueberries, a peach tree and a cherry tree!

What are you growing this year?