Radishes:
-Our first night with the CSA we made Mahi-Mahi tacos. We did the fish on the grill which came out wonderfully. The radishes made a perfect crunchy topping; and very authentic.
-Raw radishes is one of those foods I want to love but I wasn't quite there until this week. I love how crunchy they are but the spicy bite was something I needed to get used to. I have read in a couple magazines that the best way to eat them is dipped in butter and sprinkled with salt, so I decided I finally needed to try them this way. AMAZING! Of course, anything is better with butter but there was something about this. It really brought out the spiciness. I highly recommend trying them this way if you haven't.
Napa Lettuce:
- At first I really didn't know what I was going to do with this but then I remembered it was another authentic taco topping! Basically getting this and the radishes is what inspired the fish tacos. I like it better than lettuce because it is crisper and adds refreshing element.
- After looking into napa cabbage more on google, I realized I eat it all the time in Asian food. One person described it as the big white squares in stir fry that you think are onion but then just taste like crispness. Perfect in a stir fry I made for myself last night. I end up making a lot of stir fries right before the new box comes. It's a great way to use up the odds and ends. A lot of the time I just used bottled sauces but this week I used one of my favorite concoctions-- Orange marmalade, soy sauce, grated ginger and red pepper flakes. Num! Perfect with shrimp.
Zucchini:
- Ate it the way Bryan and I like it best...grilled! Just threw it on there and had it as a side.
New Potatoes:
- Another easy one to eat up. We wrapped the potatoes in foil with olive oil, salt, pepper and rosemary. Then we just threw the packet on the grill.
Kohlrabi:
For the kohlrabi, I decided to make a slaw with green apple. I really like this recipe but it is definitely best if eaten the first day. I also discovered I can only eat slaw 3 days in a row and then I get sick of it. I need to pawn it off on some friends. Slaw Recipe is from Epicurious -- follow the link below. Notice our little house guest on Saturday in the picture...Bill!
www.epicurious.com/recipes/food/views/Kohlrabi-and-Apple-Salad-with-Creamy-Mustard-Dressing-10693
Garlic Scapes:
- I struggle with scapes. I like them but you can't really just eat them raw. Everyone online says to make a pesto but I still have some left from last year in the freezer. Well luckily I stumbled across this great dip! I made it last Sunday and brought it to my brother's. I will have to say, the garlic taste is a little abrasive. I love garlic so I was fine with it but I could see others not liking it.
Follow the link for the dip recipe I used.
http://journeyofanitaliancook.blogspot.com/2012/06/garlic-scape-recipes.html
- My favorite way I used the scapes this week was very impromptu. I was reading one of my cookbooks on Sunday and came across a recipe for Blistered Tomatoes and goat cheese on bread. It sounded so delicious I decided to whip it up for dinner one night. You just roasted cherry tomatoes under the broiler with balsamic, oil and thyme. Since I had the scapes hanging around, I decided to throw them on the pan, too. They were awesome! Garlicky but not too strong with caramelized balsamic on the outside. Definitely keeping this quick meal in my repertoire.- I also threw the last of them into my stir fry. Couldn't really taste then in there though.
Cilantro:
- I started with the obvious...Mexican. Used the cilantro as a topping for the tacos and in guacamole. Always good. But if you remember the bunch on got, these two items didn't even make a dent. I needed to find a recipe that used A LOT of cilantro.
- Chimichurri!! Perfect! It took two cups of chopped cilantro and I had the rest of the ingredients in my fridge. I made a batch and stuck it in the freezer for the next time we have steak or chicken.
Below is the link to the chimichurri.
http://www.huffingtonpost.com/2011/10/27/lime-marinated-pork-tende_n_1056903.html
- Even after that I still had a ton of cilantro left, so I took the recommendation of our farm and froze the rest. To do so you chop it up and put if in your ice cube tray. Pour water over the herbs and freeze. I am pretty excited for this because I love to make guacamole. Now I won't need to buy a whole bunch just for the little bit I need.
Rhubarb:
-Now this is an example where it is hard to plan your recipes before you see the quantity you get. When I first heard we were getting rhubarb I was hoping to make a crisp or pie but we only got 3 stalks (0.5 lbs). Can't make too much with that little. I toyed around with the idea of buying more but then I found a recipe for a Strawberry Rhubarb Ice Cream Topping. Really loved this. Even converted my husband into liking rhubarb which he has always says he didn't like.
http://www.marthastewart.com/314055/strawberry-rhubarb-sundaes?center=276955&gallery=275393&slide=281031
Follow the link above for the recipe.
Finally, Strawberries:
Ate them, as is, the first day! I sat out on our deck. Let the sunshine hit my face and ate a whole carton of strawberries. My fingers were bright red afterwards. Can't wait to do it again this week!
Well, since I am late with this post, this week's list of food already came out.
Beets, zucchini, scapes, lettuce with spinach, strawberries and, the one item I learned to love dearly last summer, baby turnips!
My mission this week will be to try to like beets. It's another one of those foods I want to love but I'm just not there yet.
I will take a picture tomorrow of this week's box and post it. I also want to leave you with a picture of my tomato plant. In just about 1 month...huge!
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