Peppery, crunchy, and gone in a week from seed to tray.
This is two of Avyssa's favourites grown side by side: sweet, nutty sunflower shoots next to sharp, peppery radish greens. Together they do a lot of the work a dressing usually does.
How to use Pile onto sandwiches and burgers in place of lettuce, fold through a rice or grain bowl at the last minute, or use as a bed under pan-seared fish. The radish brings the heat, the sunflower rounds it out. You don't need much else on the plate.
How to store Refrigerate below 5°C. Rinse gently under cool water just before using, then pat dry. Best eaten within a few days of your box arriving; they lose their crunch fast once cut.
Recipe ideas
Piled onto a roast pumpkin and haloumi grain bowl
Folded through steamed broccoli and soba noodles with a sesame dressing
Scattered over pumpkin soup just before serving
Organically grown, not certified, by Avyssa at Little Things Grown, Maclean.
