Salsify and Apple Sauté

1 lemon, halved
6 salsify roots
1 tablespoon olive oil
salt and pepper to taste
2 apples, peeled, cored, sliced 1/4" thick

Instructions:
Cut the lemon in half and place in a bowl of water large enough to hold all the salsify. Peel the salsify and cut it into sticks. Quickly submerge them in the lemon water. Heat the olive oil in a skillet over medium heat. Meanwhile, drain the salsify sticks and blot them dry. Add the salsify to the skillet and sauté for 8 minutes. Season lightly with salt and pepper. Add the apple slices and cook until they are golden and until the salsify is tender, about 5 minutes. Adjust seasoning and serve warm.

Black Radish Omelet

1 black radish
½: tsp salt
3 sprigs spring onions
1 tbsp oil
3 eggs
salt & pepper
cilantro

Instructions:

Slice the radish thinly, then cut the slices into strips. Sprinkle with salt and let stand for half an hour. Whip the eggs lightly and season with salt and pepper. Slice the spring onions thinly and mix into the eggs.

Heat the oil in a medium-sized nonstick pan. Squeeze out as much liquid from the radishes as you can and stir fry in the pan for a few minutes. Pour in the eggs and fry on medium-low for a few minutes. When the omelet's solidified and taken some color at the bottom, flip it over and fry on the other side for a minute or so. Sprinkle with more pepper and chopped cilantro.

Black Radish

The taste and texture of the black radish are very similar to that of horseradish. It is not really a radish for eating like the red ones, but it is great for use in making salad dressings, dips, and condiments. The black radish promotes a healthy respiratory system; activates the liver cells; maintains a healthy gallbladder; stimulates bile flow; helps clear up acne and eczema; suppresses coughing .
Storing:
Refrigerate whole in a plastic bag for up to one month. Freezing is not recommended.
Quick dish: For a great side dish chop up black radish and mix with other vegetables to grill or sauté. Or mash with turnips.

Quick Chard Ideas

• Alternative to stuffed cabbage: Wrap Swiss chard leaves around your favorite vegetable and grain salad and roll it up. Bake in a medium-heat oven. Toss penne pasta with olive oil, lemon juice, garlic, and cooked chard.
• Add steamed chard to omelets and fritatas.
• Use chard in place of or in addition to spinach when preparing vegetarian lasagna.
• Cook some garlic in olive oil, crisp the garlic and set aside to drain. Stirfry the chopped chard in the pan with the olive oil. Start with the stems as they take longer, add the leaves a minute or two later. Put the garlic cloves back on the chard and serve. (You can do this with any green)