Use-It-All-Up Flatbread

As Tragically Hip fans, we have sought wisdom in the lyric, “Use it up, use it all up, don’t save a thing for later.” Every year, we try to offer our customers an early season reminder: almost all parts of what we grow for you are edible. Carrot tops, beet greens, scallion roots. Good for eating – use it up! The most fail-proof advice for the odd bits is to think fat and carbs. Consider Indian Pakoras or Japanese Tempura. Omelettes and frittatas work, too. This suggestion? Flatbread with turnip and radish green pesto.  

PREP TIME: 15 minutes                   COOK TIME:  10 minutes                   TOTAL TIME:  25 minutes


  • 2C Radish and/or Turnip Greens

  • 1C Spinach Leaves

  • 1 Bunch Scallions (Green Tops)

  • 1 Clove Garlic

  • 1/3C Toasted Almonds

  • 2/3C Olive Oil

  • 1T White Balsamic Vinegar

  • 1/2t Salt

  • Thinly Sliced Radishes

  • Thinly Sliced Spinach

  • Thinly Sliced Scallions

  • Flatbread (Pizza Crust, Naan Bread, Focaccia, Socca, etc.)

  • Soft Cheese (Brie, Ricotta, Fresh Mozza, Vegan Nut Cheese, etc.)


  • For the pesto: Blend the radish/turnip greens, spinach leaves, scallions, garlic, almonds, olive oil, vinegar, and salt.

  • Spread a generous layer of pesto over the bread. Add the spinach and cheese. Broil until the cheese is softened.

  • Top with radish and scallions!

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