Fridays @ the Farm


Winter in Florida is absolutely our most favorite time of the year — we sit down and eat dinner more at the farm, the cool weather is reason enough to make a fire, and the vegetables are bursting off the plants. Tomatoes are every where, roots and greens are in plenty…

The fresh flavors of the season are off the hook and with new produce springing up daily, cooking has become quite enjoyable. We’re harvesting so many vegetables that I’ve been longing for all summer long and it’s been awesome to finally savor some of the recipes that we’ve been missing.

In this past year and continuing into this new one, sitting down to dinner has been made even better because we have good friends and extra farm hands that we get to dine with multiple times a month. It just makes the food taste better when it’s enjoyed with great company — and of course all of our collaborative blood and sweat poured into the food…

We’ve been cooking up quite a few recipes, some old and some new, and we hope they inspire you to buy local, know your farmers, and eat well and with good company!

Here is one to try next time you have the grill out…


Chimichurri Sauce

  • 3/4 cup radish greens, roughly chopped

  • 1/2 cup parsley, roughly chopped

  • 1/2 cup extra virgin olive oil

  • 1/3 cup red wine vinegar

  • 2 garlic scapes, chopped (or 2 cloves of garlic)

  • 3/4 teaspoon crushed red pepper flakes

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon salt

Grilled Radishes

  • 1 bunch of radishes, greens removed (see above)

  • 1 bunch of turnips

  • olive oil

  • salt and pepper


  1. Preheat an outdoor grill to medium high. Oil the grates and let the grill heat up.

  2. Prepare the chimichurri sauce by combining all the ingredients in a food processor and processing until smooth. Taste for seasonings and adjust as needed.

  3. Slice the radishes and turnips in half and toss with some olive oil, salt and pepper. Place the radishes and turnips cut side down on the preheated grill, close the lid and grill until charred and crisp tender, about 3-5 minutes, flip and grill for about 2-3 minutes longer.

  4. Serve the radishes with the chimichurri sauce and enjoy.

Cheers from Black Finger Farm!