CSA: French Breakfast Radishes!

June 20, 2008

I’ve figured out (I think) how to use flikr’s creative commons licensing to make this entry have a picture. I guess I could have taken pictures myself, but I was so excited to eat the stuff that I didn’t want to wait.

Our radishes
Originally uploaded by D&J Huber

We got our huge CSA farm share today, which included: Mei Qing Choi, Lettuce, Arugula, Radicchio, French Breakfast Radishes, Summer Squash, Kale, Leeks, Onions, Carrots, Broccoli, Strawberries, and Fennel. For some reason this was a really intimidating pile of goodness. So I started searching for recipes, and man, did I find ambrosia!

French Breakfast Radishes. I made this recipe with a Grace bread company “take and bake” pugliese. I failed to get thyme, but it was fantastic anyway. The recipe is butter, cream cheese, some herbs, and salt. I think it would make cardboard taste good, but I ‘d rather just keep eating it with the radishes.

Bean Soup with Kale. We didn’t eat our Kale last week, probably because I had no idea what to do with it. This week I wanted to tackle the kale first, and this was a delicious success! Rich, subtle, filling and beautiful int he pot! We had a meatless dinner of radishes, cream cheese spread (which probably had more calories than meat), bread, and this soup.

Tonight I think I may sauté the baby bok choy, and roast some fennel. I might have to add some chicken to that dish. But I haven’t eaten all of the radish goo yet. Speaking of “goo,” Rob has dubbed his rustic squash and tomato dish the “squash goo.” It’s a very pretty dish, I will attempt to take photos.

Last but not least, I had some nappa cabbage leftover from last week. I used the Everyday Food magazine “quick sauerkraut” recipe. The recipe calls for a green cabbage, and a nappa cabbage is a little more delicate, so I just cooked it less. The recipe is:

1 head of cabbage, halved, cored and thinly sliced
1/2 cup distilled white vinegar
1 tablespoon coarse salt
1 1/4 cups water (less for nappa cabbage, I found)

Combine all ingredients in a medium saucepan, cook on medium for 30 min. This can be stored in the refrigerator for up to two weeks.

I see brats in our future!

Last week Rob stir-fryed the bok choi and carrots with chicken, and we burned some rice to go with it. I think the CSA is successful so far in making us eat better and cook at home.

By levanah