Here's what came in my CSA box:
2 apricots 1 ambrosia melon 2 nectarines 2 pints cherry tomatoes 1 red-leaf lettuce 1 bunch mizuna 1 bunch flat-leaf parsley 1 bunch basil 1 bunch purple basil 1 round yellow squash 1 knobby crookneck squash 1 bunch Russian kale 1 bunch collard greens 1 big ziploc bag of pea sprouts 1 medium-sized turnip 4 big radishes 1 kohlrabi 2 spring onions 1 round red onion 2 torpedo-shaped red onions
Now I've got to figure out what to *do* with this stuff!
The apricots, nectarines, and melon will simply be eaten as is.
The cherry tomatoes will be used in a variety of ways: - Panzanella (with ciabatta, bacon, lettuce, basil, and parsley) - "Mediterranean" salsa with parsley, onion, olives, and balsamic vinegar - "Chalsa" is a chutney-salsa hybrid; the recipe is from The Bold Vegetarian.
The radish greens will be cooked in butter with half of one of the torpedo-shaped onions and some of the radishes.
The mizuna will go into a soba salad with soy, ginger, and sesame oil.
I'm going to try a pickle experiment. I've got a "base" recipe for pickled turnips (which I posted here a couple days ago); I'm going to replace some of the turnips with the kohlrabi and a radish. (The radishes are about the size and shape of big kumquats.) The round red onion will also go into this.
The collard greens, kohlrabi greens and turnip greens will go into a gumbo z'herbes.
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The pea sprouts, lettuce, spring onions, and the remainder of the radishes will go into tossed salads.
I'll have pea sprouts left over from the salads; they'll go into sandwiches and be used as garnishes.
I'm going to strip the kale leaves and then cook the kale with red onion, vinegar, and sugar in a crockpot (which I put on the patio this time of year). The resulting relish will be put on bockwurst in toasted French rolls.
That leaves the purple basil, the round yellow squash, and the knobby crookneck yellow squash. I'm undecided on what to do with them. I'll tell you what I'm thinking, but I'm hoping that you'll give me some other ideas.
The purple basil leaves are kind of tough, so I don't want to put them into anything uncooked. I'm thinking of doing a beef-and-basil stir-fry with it. Maybe I'll put some pea sprouts into it as well.
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The round squash will be stuffed, though I don't have a specific stuffing in mind.
Unless I get a better idea, I'll either just cut the crookneck squash up and put it into the catch-all tossed salad or I'll grate it and sautŽ it with butter, parsley, and maybe some savory.
Any comments or suggestions?
Bob
