What's in the Box? + recipe

Pick-up #3 - Silverlake

Skies are blue today but with so many farmers' markets rained out last week, it was a super tough week for Farmer John. Rain saves the water bill but it can be a mixed blessing for small farmers like John. This is why your support, your investment as a shareholder at the top of the season is so valued, and why CSA's are so crucial to small scale farming. I know I've said it before but I have to say it again: Thank You shareholders for supporting this CSA!

Here's what Farmer John had for us this week.

There was a lot in the box. Mostly because it had to be harvested, and had to find a home. After the list, read on for Shelley's recipe this week.

Green curly mustard (top pic)
celery
Mizuna (bottom pic)
Radishes
Red oak leaf lettuce
green oak leaf lettuce
wildfire lettuce
fresh green / young garlic
baby bok choy (middle pic)
tatsoi
Negi long Japanese onion
carrots
Italian parsley

Shelley Marks - our very own cooking consultant suggests:

Radishes are such a beautiful vegetable, bright red on the outside and white on the inside with a spicy and juicy crunch. I love to throw them into a mixed seasonal salad or eat them with a thick slice of dark whole wheat bread and butter. Here's a different way to use radishes that's easy and fun.

Quick Pickled Radishes

1 bunch radishes
2 C white vinegar
1/2 C white sugar
2 generous tablespoons pickling spice mix
1 large clove of garlic, smashed

1. Wash the radishes and remove the leaves, leaving about a 1/2" piece of stem on each radish.

2. Cut the radishes in half length-wise getting a piece of the stem on each half, if possible.

3. Arrange the radishes in a single layer in a shallow glass, ceramic, or other non-reactive dish that's just big enough to hold them.

4. Stir all the remaining ingredients in a small saucepan and bring to a boil.

5. Remove from the heat and pour over the radishes.

6. Wrap tightly with clingfilm and set aside at room temperature.

7. The radishes will be done when the liquid has cooled to room temperature. Strain and serve. If you'd like to save these for later, refrigerate the radishes in the pickling liquid and strain before serving.

If you happen to have a sprig or two of wild fennel, adding it to the pickling mixture gives the radishes a more complex flavor. If you love fennel, but don't have any fresh sprigs, you can substitute 1 T of dried fennel seeds.

Don't worry about the white sugar in this recipe. It's in the pickling liquid which is not consumed. If anyone would like to experiment substituting agave syrup or honey for the white sugar, be sure to use a little less, and let me know how it turns out.

Enjoy!!

Shelley

Tara says: Radish leaves are edible. Stir fry them with the tatsoi, baby bok choy, mustard greens and Negi onions.