This week, our boxes will include:
- bok choy
- overwintered carrots
- sweet potatoes
- arugula/salad mix
Ideas for Food Prep:
- Once again, you might think about braising some or all of your greens.
- Wash any greens you want to use for salads, so they’re ready to go.
- Cut up the carrots and radishes to use for snacks
- Make sure to eat your strawberries right away. As Megan mentioned, the abundance of rain makes them pretty fragile, so eat them right away.
- Have salad dressings (homemade or bought) on hand.
Here are some recipes to try!
Soba Noodles with Wilted Bok Choy (veg v gf)
Bok Choy Gratin (veg)
Simple Stir-fried Bok Choy – heat some oil over med to med-high in a large skillet or wok. When it’s sizzling, add some minced garlic and ginger, stir-fry a few seconds and add cut up bok choy (if you want to be particular, add the stems first and leaves at the very end). Keep stirring. Add soy sauce & sesame oil. Feel free to add in oyster sauce, hoisin sauce, sriracha, etc if you want.
Braised Red Radishes (veg v gf)
Radish Dip (veg gf)
My favorite way to enjoy the first radishes of the season is to take good bread (toasted or not), spread it with good butter (like KerryGold), cover the bread with radish slices and sprinkle with sea salt.
Do you really need any recipes for the first strawberries of the season? Pop them in your mouth!
OK, if you want a recipe, sprinkle cut up strawberries with a little vanilla sugar, pile them on our favorite biscuits and top with fresh whipped cream.
On Friday, I’ll be posting some tips on how to do a menu plan based around a CSA share. Have a wonderful week everyone!
Kale with Smoked Salt and Goat Cheese
from Vegetable Literacy by Deborah Madison
serves 2, can be doubled
1 large bunch of kale, any variety (about a pound)
2 Tablespoons robust olive oil
1 small onion, finely diced
2 cloves garlic, crushed
Smoked Salt and freshly ground pepper
Fresh bread crumbs made from a large slice of country bread, crisped in olive oil
Apple cider vinegar, to finish
Pull or slice the kale leaves from their ropy stems (if they have ropy stems). Bring a large pot of water to boil and add the sea salt and kale. Cook until tender, 2-5 minutes. Be sure to taste frequently so that you don’t overcook it. Drain, then chop the leaves coarsely.
Heat the oil in a skillet over medium high heat. Add the onion and cook, stirring frequently, until softened, 7-10 minutes. Add the garlic during the last minute, then add the kale, Toss well and continue cooking until it’s heated through. Taste and season with smoked salt and plenty of pepper.
Pile the kale onto 2 plates. Crumble the goat cheese over the top, then drizzle with oil and add a pinch more smoked salt. Finally, cover with a shower of bread crumbs and serve the vinegar on the side.
gf: gluten free
If a recipe can very easily be made vegetarian, vegan or gluten free using simple substitutes like non-dairy spread, vegetable stock, gluten free soy sauce or a small amount of gluten free flour, or by leaving out an ingredient, I’ve coded them with that in mind. If they include things like mayonnaise, eggs, milk or large quantities of flour, I haven’t coded them as such. I don’t have experience using things like egg substitute, non-dairy cheese or subbing in gluten free flours. Please double check the ingredients for your own safety!