Here’s what’s inside your week 5 CSA share!
Purple and White Potatoes
We’re knee deep into our fall season with a rainbow of colors, flavors, and nutrition packed into this week’s share. Possibly the most beautiful hue in your box is hidden inside your watermelon radishes. We share a salsa recipe below for those who are ready to gobble them up now. Another option we highly recommend is quick pickling using a simple brine of white or cider vinegar, water, sugar, and salt. What’s awesome about pickling these guys is that they mellow out with age so there’s less spice packed into each crunch. What doesn’t mellow out if the color – your brine will become a gorgeous pink, and the pickles will add a splash of color to your salads, grilled salmon, or veggie burgers. Fun fact for all those gardeners out there: Watermelon radishes contain a compound called isothiocyanate, which is a natural pest repellent. This means that the radish naturally helps keep away weeds and pests!
In last week’s share we tucked a half dozen eggs and a bulb of galangal into your box. If you have any leftover, the carrot cookie recipe is calling your name! Enjoy this comforting taste of fall.
Grilled Chicken with Cucumber-Radish Salsa
- 2 tablespoons extra-virgin olive oil, divided
- ½ teaspoon ground coriander
- ½ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 1 pound chicken breasts
- ½ cup finely diced cucumber
- ½ cup finely diced radishes
- ¼ cup finely chopped fresh mint
- 2 teaspoons rice vinegar
Preheat grill to medium-high.
Combine 1 tablespoon oil, coriander and 1/4 teaspoon each salt and pepper in a small bowl. Brush on chicken.
Grill the chicken, turning once, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 8 to 10 minutes total.
Meanwhile, combine cucumber, radishes, mint and vinegar in a medium bowl with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Serve with the chicken.
- 1 cup almond milk
- 1/2 cup fresh moringa leaves, or 1 tablespoon moringa powder
- 1 frozen banana or pineapple, chopped
Add almond milk, moringa, and frozen banana or pineapple to a high-speed blender.
Process until the smoothie is smooth and creamy. Serve immediately.
- 1 ½ cup old-fashioned oats
- 1 cup all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon freshly grated galangal
- ⅛ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup unsalted butter melted and cooled
- ¼ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 cup shredded carrots
- ½ cup chopped nuts if desired
- ½ teaspoon vanilla
In a large mixing bowl, whisk together oats, flour, baking powder and soda, cinnamon, nutmeg, ginger, cloves and salt plus 1 ½ cup oats,1 cup all-purpose flour, ¾ teaspoon baking powder,½ teaspoon baking soda,½ teaspoon ground cinnamon,¼ teaspoon nutmeg,¼ teaspoon ground ginger,⅛ teaspoon ground cloves,½ teaspoon salt.
In a medium mixing bowl, whisk cooled butter, granulated sugar and brown sugar. Add egg and vanilla and whisk well. Add carrots and nuts and stir in.
½ cup unsalted butter,¼ cup granulated sugar,½ cup packed brown sugar,1 large egg,1 cup shredded carrots,½ teaspoon vanilla,½ cup chopped nuts
Combine wet ingredients with ddry ingredients and stir until well incorporated.
Cover bowl with cookie dough and chill for at least 2 hours.
Preheat oven to 350° F. Line baking sheet with parchment paper.
Scoop cookie dough with 1 ½ tablespoon size cookie scoop. Place 2″ apart on sheet.
Bake for 8 to 10 minutes.