Julia over at Mariquita Farm asked me to come up with some ideas on how to use this week’s CSA veggies – so here are my suggestions!
The vegetables will be chantenay carrots, leeks, lacinato kale, radishes (including nice greens), salad, strawberries, baby turnips, and possibly one other item.
First, I would make the strawberry salad that I’ve been loving recently. It incorporates strawberries, oranges and radishes and is really refreshing. In the recipe I linked to I used daikon radish, but since we’ll be getting fresh red radishes from Mariquita, use those instead. I expect this to be delicious 🙂 (Note – Save those radish greens! Recipe further down the page!)
Then I would make Mollie Katzen’s Roasted Beets and Carrots. This recipe is nearly perfect as is, but I don’t use as much glaze as she calls for. I like veggies sans sauce, usually!
As for the leeks, I adore a simple leek soup (above – just boil leeks in water with a dash of salt and pepper for 25-30 minutes, then sprinkle with parmesan cheese), but there are so many other options as well. Here is a recipe for…
2 tablespoons butter
2 big leeks, chopped up
salt and pepper
1 cup cream
1 cup cheese (cheddar and gouda are both good here)
1. Melt the butter in a saucepan (medium heat) and add the leeks. Saute for 10 minutes or until leeks are soft. Add salt and pepper, to taste.
2. Reduce heat to low, then pour in the cream and cheese; cook about 10-15 more minutes.
3. Serve as a side dish (leeks are great with tilapia).
Lastly, some ideas for kale and those yummy radish greens… That Japanese spinach salad that I’m always making can actually be made with any type of greens! I think radish greens + kale would be great here, because kale brings some heartiness to the dish while the radish greens are more delicate. When you’re boiling the greens, add the kale first, cook for about 7 minutes, and then add the radish greens for the last 3-4 minutes. Kale needs more time to soften.