Week two came just in time! We finished our greens from last week’s share with today’s salad lunch.
Here’s what we’re doing with this week’s share:
- Lettuce, spinach, radishes, and scallions – These will make up the bulk of the ingredients for our lunch salads this week. I’ll cook some chicken or flank steak for the protein and add cheese, bell peppers, and some light dressing.
- Kale and Basil – I used both of these in tonight’s dinner. I made pasta with pancetta, sausage, garlic, olive oil, black pepper, Parmesan, kale, and basil. I also made enough for us to have for lunch tomorrow. (We’ve been using chickpea-based and lentil-based pastas for the last few months to cut down on carbs.)
- Turnips – I usually enjoy small, early turnips like these by halving them and roasting them with grapeseed oil for 20 minutes at 400F, usually with other root veggies. This week, though, the CSA newsletter included a recipe for a Turnip Puff. It intrigued me, so I’ll probably make it this week. Perhaps with ribeyes.
- Bok Choi and Kohlrabi – I have two possibilities for these and I’m not sure which one I’ll pick.
- 1. Stir fry. I’d shred the kohlrabi and rough chop the bok choi, add a protein, ginger, soy sauce, and serve it all over rice.
- 2. This bok choi and kohlrabi pizza. My mandolin would make quick work of slicing the kohlrabi, we have enough bok choi for the pesto and the toppings, and we love making pizza on our baking steel. We have dinner plans with people multiple nights this week, so this would make a weekend lunch.
- Alternatively, the kohlrabi would make a great addition to the roasted turnips if you peel it and dice it in one-inch chunks. The bok choi I made last week was great, or you could add it as another salad green as long as it isn’t more than 1/3 of the total greens. It is a little bitter and stands out in a salad. Keep it minimal.
After a cold spring, the weather finally turned and it is finally fresh vegetable season again!
I switched CSAs this year. The Groundwork Hudson Valley lost some of its funding, so many projects like the farm market and CSA got cut. We loved Peace and Carrots farm, but they aren’t delivering down to Yonkers anymore without the support of Groundwork. I searched for another CSA that delivers nearby and I found the Sisters Hill Farm, sponsored by the Sisters of Charity New York. We pick up every Tuesday at Mount Saint Vincent College in the Bronx. There are still spots if you’d like to join!
Here’s what I plan to do with this week’s share:
Since most of this week is dedicated to salad, here are a few dressings we love:
- Lemon juice, olive oil, and black pepper – This is a regular for us. We squeeze half a lemon on some greens, drizzle some nice olive oil on top, give it a few cranks with your black pepper mill, and mix it all up. We’ve been using this Frankies 457 olive oil. We found a great deal on it locally.
- Olive oil, balsamic vinegar, Dijon mustard, and black pepper. For two people, we do 2 tablespoons of olive oil, 2 table spoons of balsamic vinegar, 1 tablespoon of Dijon mustard, and a few cranks of black pepper. We often mix it together right in the bowl with the salad greens and toss everything to coat. It is worth using some quality balsamic since it is the backbone of the dressing. We’ve been using this 18 year from The Olive Scene.
- Creamy oil-roasted garlic dressing
- Not a dressing, but this is our favorite seasoning for salads: Sunny Paris from Penzeys.
See you next week!
I’ve been a slacker and let six weeks of CSA posts stack up. For most of that time I was traveling either during the week, on the weekend, or both, so I just snapped photos and resolved to post about it later. After driving up to the Peace and Carrots Farm (our CSA provider) today for their Harvest Fest, I decided that I shouldn’t wait any longer.
We used all of this except the potatoes in a giant salad that we took with us on road trip up to Maine. We tossed in some grilled chicken and were on our way! When we came home a week later, we used the potatoes in a breakfast skillet.
We missed week 16 because we were up in Maine on vacation. I’m sure the veggies were gorgeous as always!
The day we got this share we had to drive to Ohio for a birthday party, so we took one of the Long Island Cheese Pumpkins, the shishitos, and the jalapeños to my parents.
- Celeriac – I peeled it, chopped it, and put it in a veggie soup a few weeks later.
- Garlic – We put it in the pantry with our large garlic store for winter!
- Bell peppers 🌶- We put these in a veggie soup and cut up some for a breakfast skillet a few weeks later.
- Broccoli 🥦 – We tossed the florets with olive oil and roasted them at 400F for 15 minutes, then seasoned with salt, pepper, and pecorino cheese afterward.
- Radishes – We sliced these up and put them on chorizo potato tacos 🌮.
- Long Island Cheese Pumpkin – We intended to roast this and save it for pies, scones, and bread, but it started to rot before we could get to it 😔
The day we got this share we drove to Virginia for a wedding, so this stuff was promptly put in the fridge for use the following week.
- Tatsoi – I chopped this up and added it to a veggie soup the following week.
- Delicata Squash – Roasted and topped with brown butter and fried sage.
- Brussels Sprouts – I roasted them at 400F for 20 minutes with a little bit of olive oil, salt, and pepper.
- Peas – I chopped these up and added them to a big pot of veggie soup.
- Spinach – We froze this to use later this year with creamed spinach or chickpea, spinach, and ginger stew.
- Carrots – Chopped up and put in the veggie soup.
- Garlic – We put it in the pantry with the rest to use this winter
- Cabbage – Chopped up and put in a large veggie soup.
- Fennel – Chopped in half and simmered in the veggie soup broth before all the veggies were added. It is also pretty good braised in chicken broth and eaten as a side, or shaved and put in a salad.
- Garlic – Saved in the pantry.
- Hot Peppers 🌶 – Chopped up in tacos and breakfast skillets.
- Spinach – We froze this to use later this year with creamed spinach or chickpea, spinach, and ginger stew.
- Celeriac – We saved this and it will most likely get chopped up for a soup.
- Yellow sweet peppers – We added three of these in a breakfast skillet and will probably freeze the other one with some other leftover peppers.
- Brussels Sprouts – We are going to roast these in a little olive oil for 20 minutes at 400F and season with salt and pepper.
- Kale – We have a bunch of greens, so we’ll probably make a big batch of greens sautéed with garlic and bacon.
- Delicata Squash – Roasted and topped with brown butter and fried sage. Or roasted and puréed into a vegetable mash.
- Jerusalem Artichokes – These are tricky. I’ve only had them once before and I didn’t like how I prepared them (as part of a veggie mash). I talked to the farmer today and she prefers to roast them whole, so that is what I’ll probably try this time.
- Turnips – I like them roasted and I like them diced up in veggie soup. I’ll probably do half and half.
- Radishes – We are making flank steak tomorrow, so I might slice these and add them to a guacamole or I might make some radish slaw.
- Turnip Greens – See below.
- Lacinato Kale – I’ll probably take a bunch of greens I have in the fridge and saute them with garlic and bacon. Maybe some peppers, too. Though I could take this kale and make a quick breakfast with it.
- Jalapeños – I’ll probably add this to some guacamole and add them to other dishes to give some heat.
- Spinach – I’ll probably make creamed spinach later this week.
- Sweet Peppers – We’ll use some of these in a breakfast skillet, but then we’ll chop up the rest and freeze them for this winter.
- Celeriac – We already have one of these in the fridge right now, so I’ll probably peel this one, dice it up, and freeze it for soup.
As I wrote about earlier this year, I love being a part of a CSA. Figuring out what to do with the shares each week is a fun little puzzle. This year I’m going to write about what I plan to do with the weekly shares.
Here is what we got this first week and what I plan on doing with it:
- We love radishes. We’ll put some in a salad with the romaine, slice them on tacos, or quick pickle them.
- Romaine Lettuce
- We’ll use some of this for a salad and the larger leaves for wraps for tacos or some Asian lettuce wraps.
- Fresh oregano is wonderful. I’ll add it to a chimichurri with some fresh parsley from our garden, season some chicken for tacos, combine it with the oregano to marinate chicken, or add it to a cherry tomato pasta sauce.
- Broccoli Rabe
- I usually saute broccoli rabe with garlic and crushed red pepper for a side dish.
- Green Garlic
- I’ll saute this with the broccoli rabe, add some to a chimichurri, or make a marinade for chicken with the oregano.
The shares will be small these first few weeks because we’ve had an unusually cold spring. They’ll pick up and be larger as the season goes on. I’m looking forward to going to the grocery store less now!
We like to mix up our hotdog toppings in the Grimmett house so that we feel a little less guilty about eating hotdogs. Sometimes it is cucumber kimchi. Sometimes chili, cheese, and fritos. Sometimes sauerkraut. Sometimes coleslaw. Sometimes ginger scallion sauce.
Last night it was quick-pickled cucumbers, radishes, and green onions with a spicy mayo.
Ingredients for the quick pickles
- 1 Kirby Cucumber
- 4 medium radishes
- 2 small green onions, greens and whites
- 1 teaspoon salt
- 1/2 teaspoon white sugar
- Juice from 1 small lime
Instructions for the quick pickles
- Slice the cucumber in half lengthwise, then slice each half into 1/8 inch thick half disks.
- Slice the radishes in half, then slice each half into 1/8 inch thick half disks.
- Slice the green onions into 1/2 to 1 inch long segments at a 45 degree angle. (Or you can slice them however you want. It really doesn’t matter.)
- Toss these all in a bowl with the salt, sugar, and lime juice. Mix together thoroughly.
- Let sit for 15-20 minutes before you top your hotdogs with them.
Daikon radishes work great too, but I didn’t have any when I made this, so I used regular radishes.
Ingredients and Instructions for the spicy mayo
- Mix together 3 tablespoons of mayo with 1.5 tablespoons of whatever spicy asian-style sauce you have on hand.
Sriracha works fine. I prefer ABC Sambal sauce from Indonesia. You can get it on Amazon. This stuff is everything I wanted sriracha to be. It has more garlic, more spice, and is all-around tastier.
This is easy to scale up, too. Keep the ratio 2:1 mayo to hot sauce and you’ll be good to go.
You could make your own mayo, too. But let’s be honest: The reason you are making hotdogs tonight is because you probably didn’t want to cook a full meal. That jar in your fridge will do for now, but plan ahead next time. The homemade stuff is easy to make, keeps for at least a week, and is far superior to the Hellmann’s you are used to.
Since summer is almost here, you know you’ll make hotdogs soon. Do yourself a favor and make some interesting toppings. Write your favorites in the comments.
Do you have a bunch of radishes that you don’t know what to do with? Try making this delicious topping for your next batch of tacos.
I came up with this after buying a container of beautiful radishes from the local farmers’ market, only to return home and discover that we already had a full bag in the fridge. After making a batch of quick pickles out of them, I came up with this to put on our tacos. Amanda and I liked it so much that we ate it two nights in a row.
Radish Cilantro Slaw
- 1 bunch of radishes
- 1 cup of fresh cilantro (Note: If you don’t like cilantro or are part of the population for which it tastes like soap, you could use parsley instead. It won’t have the same flavor, but will still be good!
- 3 green onions
- 1/2 of a lime
Grate the radishes, chop the cilantro, and slice the green onions. Mix these together in a bowl and squeeze the juice from 1/2 of a lime on top. Mix it again and let it sit for 5 minutes.
This makes a great topping for chicken tacos: