Recipe ideas for your overflowing CSA box


From ELISSA ALTMAN
Poor Man’s Feast

Radishes

Set aside the greens if they’re tender and in good condition. Braise the radishes, chop up the greens and add them at the last minute. Serve hot, or cold, with rice, or on crusty whole grain toast.

Pickle them (see below), slice them, and put them on a Banh Mi (vegetarian or not).

If they’re French breakfast radishes, dip them in softened sweet butter, sprinkle with a drop of sea salt, and serve them as an amuse. Or a small snack while you’re reading the paper.

Roast them like new potatoes.

Slice them very thinly on a mandoline and serve them on the blackest black bread you can find, spread with some sweet butter and a pinch of salt.

Cucumbers

Pickle them and eat them like, well, pickles.

Make cold cucumber and dill soup and whatever you don’t eat, freeze, in small, single-serving containers.

Slice and toss them with a little rice vinegar, hot pepper, and a drop of sesame oil. Grill a piece of fish, or tofu, and have a nice hot weather dinner.

Dice and mix with a few smashed garlic cloves, a cup or so of plain yogurt (fat free or not, your choice), some minced fresh mint, and a splash of lemon juice or white wine vinegar. Quick tzatziki, great for a vegetable dip or for drizzling on lamb burgers.

Eggplant

Head to a Middle Eastern supermarket, find some good quality Lebanese tahini and make baba ghanouj, using Molly Katzen’s tried and true Moosewood recipe.

Slice, lightly salt, rinse, drain, dredge in flour, egg, and breadcrumbs, pan-fry, top with fresh mozzarella and tomato sauce, and make Eggplant Parmigiana. Forget the veal.

Cube, lightly salt, rinse, drain, saute with garlic, diced spring onion, olive oil, pitted black olives, cherry tomatoes, a splash of red wine vinegar, and chiffonaded basil. Cook down to a paste, or keep it on the thin side and toss with cold penne. (The paste will freeze well, or keep in the fridge for up to a week.)

Slice, lightly salt, rinse, drain, saute with garlic, a bit of minced ginger, a splash of tamari, a drizzle of sesame oil, and some minced Thai basil.

Fennel

Slice and grill until lightly caramelized. Toss while hot with a pinch of cayenne, a few orange sections, and slices of red onion.

Reserve fronds, mince, and smash together with garlic cloves, hot red pepper, sea salt, and lemon zest. Massage into a pork shoulder, roast on the grill, and eat it on toast at room temperature, drizzled with good extra virgin olive oil. .

Stuff whole trout or branzino with fronds and thin slices. Drizzle with olive oil and sea salt, and roast on grill, or broil.

Arugula (this should be round 2)

Toss with lemon juice and eat like salad.

Toss with hot pasta, crumbled sausage, roasted cherry tomatoes, garlic, and Pecorino Toscano.

Wilt underneath a piece of hot, grilled fish (or chicken, or pork, or lamb).

Chop, blend together with softened goat cheese, spread on toast.

Fold into an omelette.

Toss on pizza dough, top with Prosciutto di Parma and a grating of Fontina Val D’aosta, bake, slice into squares, and eat at room temperature

Beets

Boil, peel, mince, cook down, toss with risotto and fold together with sheep’s milk cheese like a mild Manchego.

Roast, peel, slice into thirds and top each with softened goat cheese, tarragon, black pepper, and olive oil.

Pickle them.

Roast, peel, slice into wedges and toss with sliced red onion, orange sections, hot red pepper, and tarragon.

Any questions? Fire away. In the meantime, enjoy the bounty; it’s just beginning.

Pickled Radishes

This very simple recipe is adapted from Andrea Nguyen’s wonderful one for Daikon and Carrot Pickle. You could easily add carrots to this version (if they’re fresh, they’ll likely sweeten the radishes), but if you’d rather not, then keep it basic.

1 pound radishes, greens removed, radishes sliced

1/2 teaspoon salt

1 teaspoon plus 1/4 cup sugar

1/2 cup distilled white vinegar

1/2 cup lukewarm water

1. Place the radishes in a bowl and sprinkle with the salt and 1 teaspoon of sugar. Combine well using your hands for about 2 minutes, and squeeze out the water from the radishes. Drain and rinse in a colander, and press the water out of them.

2. Move the radishes to another bowl (or a jar, if you’re planning on storing them in the fridge). In another bowl, combine the rest of the sugar, the vinegar, and the water, and stir until the sugar has completely dissolved. Pour this mixture over the radishes, and let sit for one hour. Serve immediately, or store in an airtight jar for up to one month in the fridge.
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Complete article here: Living through CSA Hell: Avoiding Delivery Hysteria
Photo courtesy of jojomelons. Licensed under Creative Commons.
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