Well, “Week 12” was quite the exciting week for our CSA. Eckerton is getting ready to jump into their first Spring/Summer CSA and they decided to have an Open House to answer some questions from those that were interested, give a little tour, and serve a bit of food. This Open House was on Monday (look for my write-up on this fantastic event soon) and while we were there, we picked up our CSA share for the week.
Last week, I talked about rainbow chard and gave some of my favorite ideas for using it in every day life. I stress every day life because it is important to note that while I would LOVE to spend hours on meals cooking in the kitchen, it is just not practical where I/we are in life, other than maybe a special occasion once or twice a week.
The recipe I used last week for the rainbow chard we had was the Garlicky Smoked Rainbow Chard one, but without the smoked part. I certainly won’t call it a hit with my family, but it isn’t dreaded either. They eat their portion without complaining – and that’s saying something!
This week’s box came with a bunch more carrots which is a GREAT thing since there is nothing quite better than fresh carrots in the eyes of my children. C even went to school today with an orange ring around her lips…no, not from juice my friends, but from eating these fresh carrots all morning! Success!
We also got some mesclun mix and French breakfast radishes (salad time!), fingerling potatoes, and celery root. I have a navy bean soup going on tomorrow that I plan on incorporating these two things into. I am sure there will be more to come, maybe even a recipe post on that next week.
This week, we are talking radishes. These have been prevalent in our CSA share boxes over the last three months, so I thought it may be nice to dedicate some time to this beautiful veggie that is rich in anti-oxidants and sulforaphane (don’t know what that is? read this) as well as other a bunch of other vitamins…a.k.a. it’s good for you!
Here are some of the recipes that I have been using radishes in:
1. Salads – I have become a salad snob, and now no salad is complete in my mind without radishes. Maybe it’s because we’ve had a fresh stock of them in the fridge for the last 3 months. My favorite variety on a salad is French Breakfast Radishes. I find them a bit milder than the traditional variety for a fresh salad.
2. Roasted Radishes, Sunchokes, and Sweet Potatoes – This combo tastes delicious roasted together with some rosemary, salt, and pepper. Click here for the recipe!
3. Make a sandwich with them! I have been enjoying putting fresh greens on homemade bread with some aioli, cheese, and sliced radishes. It is delicious! Here is a recipe for a Sandwich with Chevre, Mache, and Radishes. Again, my favorite variety for sandwiches is French Breakfast.
4. Make a dip or a spread – This Feta-Radish Spread from Martha Stewart looks absolutely fabulous! Feta, radishes, and pita chips…what could be better? #Ilovefeta
5. Pizza! – Speaking of feta, how about trying a homemade pizza with radish slices, feta, onion, sauce, and some mozzerella? Delish!
6. Pickled Radishes – I am a HUGE fan of canning and here is a way to save all of those radishes from the CSA all winter/year long! Here is a recipe that has rave reviews: Pickled Radishes
7. Just eat them. Just wash them and eat them. YUM!