Things are getting a little more diverse this week. . . Here are some ideas for things that will most likely be in your share, and a few things that are on the horizon. It’s looking like a yummy week, folks.
Likely this week
I covered the space alien that I love so dearly a few weeks ago — check out those ideas here. I love Kohlrabi, see?
Have you ever grilled lettuce? Romaine, which is available at many of our farms, is awesome on the grill.
Also, a few salads to spice up your old favorites:
Classic Caesar from the Nourished Kitchen
A few red and green leaf lettuce recipes from the Huffington Post’s WTF CSA?
And this, a few salad recipes AND a description of the many types of lettuce you may see in your CSA box. Nice NPR!
I know, you’re sooooo over salads. I hear you. And Serious Eats has a few suggestions . . . including lettuce soup — sounds disgusting, but I bet it is really good. You tell me!
These guys are a little intimidating, so I am covering them again. . . They are really a lovely, easy to use vegetable. Promise. And, they go well with BACON. How can you argue with that?
NPR’s the Salt did a great article, with recipes, on GREENS, including mustards. You don’t have to be southern to love ’em.
This is something I had never seen before. . . dumplings! And greens. I haven’t tried this yet, so let me know how it goes.
On the horizon
Broccoli rabe/rapini & broccolini
Some of our farms will have one or the other of these. There are some differences — they aren’t even in the same family. But they can often replace broccoli in recipes, and are both great in fritattas, stir fries (easy!), and casseroles.
Broccolini is a member of the brassica family — it is tender, sweet, and not as bitter as broccoli.
Broccoli rabe/rapini (Very similar veggies, though not exactly the same. They are close enough that you can interchange them in recipes) are members of the mustard family.
Snap peas are another that will be hard to get home. . . so good for a raw snack. But also so good eaten when cooked.
Easy peasy recipe: sauteed with oil and salt! Or this one, which has a little mint. It does require you to use the oven at 450. . . and there’s hot weather on the horizon. A good fan might be worth your while to push air through the kitchen. . .
This is another great side dish, that is oh so seasonal — it includes radishes (and when you saute those radishes, they chill out quite a bit on the spiciness scale).
Salad turnips are one of the vegetables that have been forgotten in this, the modern world. They were certainly served in my grandmother’s farmhouse kitchen. But they are yet to be made hip like heirloom tomatoes.
They are delicious raw. Try them on your kids (especially while you are picking up your veggies at the farm — kids eat things there that they won’t eat raw at home . . . at least mine does). You might find yourself eating them like an apple on your way home from CSA pickup. You can also cut them up for dipping in hummus or pesto.
If you can get them home un-munched, here are a few ideas. . .
SAUTE THEM IN BUTTER. GAHHHHH. So yummy. So simple.
Here’s a recipe round-up for salad turnips — including wicked easy salad turnips and greens, and a salsa verde recipe.
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