Week 4’s distribution is, as the folks at CSA Commons say, all about roots and leaves, except for the radish pods, which I’ve never eaten before, and which are going to become a fabulous pre-dinner snack.
Shown in the photo, and in this week’s box: those radish pods, carrots, little turnips, beets, a variety of kale, dill, Swiss chard, and the season’s very first garlic.
Of last week’s idea list – I did, indeed, cook a very nice pasta dish with bacon and swiss chard — also with mushrooms, onion, and sliced red peppers. That was excellent! I’ve cooked the beets, and they’ll go into a salad tonight, along with feta. The Vietnamese pickled daikon and carrots are ready to eat.
This week’s list of possibilities:
- tzatziki dip (so many uses!)
- stuffed chard leaves
- chard with raisins, pine nuts, and Serrano ham (quick sub: proscuitto) NOTE: a Thomas Keller recipe from the book Ad Hoc at Home, this rocks. So worth the effort.
- rosemary roasted beets
- baked kale chips
- Melissa Clark’s Tuscan raw kale salad
- kale salad with avocado, fennel, and carrots
- garlic-dill cheese bread