Spring weather is finally beginning to show up and that means farmers markets are beginning to look bountiful after the meager winter months. To celebrate, I put together a little appetizer made entirely of farmers market sourced ingredients. It’s simple to make, aside from some precision chopping, and meets a number of allergy friendly requirements with the exception of the cream cheese. I’ve called it a taco, since that’s the best way to describe how to eat it. You grasp the sides, pinch together, and the cream cheese grips the radishes and chives.
You should be able to find all the produce at your local farmers market if spring weather has made it to your part of the world and if you’re lucky – you may find some fresh and locally produced cream cheese. If you’ve never had fresh cream cheese, I would highly recommend seeking it out and using it instead of anything that comes in a box. Here in Seattle, my favorite dairy vendor is Glendale Shepherd – who can be found at the University District Market.
Ingredients
- 1 bunch baby collard green leaves
- 1 bunch radishes, chopped into ¼ inch pieces
- 1 bunch chives, chopped into ¼ inch pieces
- ½ lb fresh cream cheese
- fresh ground pepper (optional)
Instructions
- Wash and dry the baby collard green leaves.
- Drop a heaping teaspoon of cream cheese in the center of each leaf.
- Sprinkle the radish and chive bits on top of the cream cheese. Gently pressing the bits into the cream cheese. Add pepper if desired.
- Serve and eat like a taco!
- Makes up to 32 tacos, depending on the number of collard green leaves you have.
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Looks delicious and such a great idea. I am definitely adding this to my ZipList for those times I hit up the farmers markets!