Tag: broccoli raab

  • Winter CSA – Week 5

    CSA members will enjoy the following items in their shares this week:

    • Broccoli Raab (Rapini)
    • Red Bok Choy
    • Kohlrabi
    • Spring Mix
    • Snow Peas
    • Purple Daikon Radish, bunch
    • Slicer Tomato – The Family Garden
    • Fresh Turmeric
    • Rapini has a nutty, pleasantly bitter flavor. Cooking tip: Blanch for a few minutes in salty water to coax out the sweetness!

    Broccoli Raab is a perfect side to pork or mushrooms. To keep the rapini a star, follow this simple sauté method: Heat oil over medium heat. Stir in 2 minced cloves of garlic. Stir in broccoli raab bunch, salt, red pepper flakes. Add a couple tbsp of water, and cover for five minutes. Crock Pot Italian Chicken and Rapini Chili, from mealgarden.com

    Although I love to eat purple daikon raw because they’re just SO pretty, they very versatile in cooking; I’ve even enjoyed them as a pizza topping! Here’s Seven Ways to Get Your Daikon On for some more inspiration, from Food & Wine.

    Asian Chicken Salad with Bok Choy from Martha Stewart

    • Coarse salt
    • 4 heads baby bok choy, trimmed and halved lengthwise
    • 3 tablespoons fresh lime juice
    • 2 tablespoons fish sauce (or 2 teaspoons soy sauce)
    • 1 teaspoon sugar
    • 1/8 teaspoon cayenne pepper
    • 2 cooked chicken breasts, sliced crosswise
    • 1 cup snow peas, thinly sliced lengthwise
    • 3 small shallots, thinly sliced (scallions will do!)
    • 1/4 cup fresh mint leaves, coarsely chopped
    1. In a large pot, bring 1 inch salted water to a boil; add bok choy. Cover, and cook until tender, 3 to 5 minutes; drain, and let cool
    2. In a bowl, whisk together lime juice, fish sauce, sugar, and cayenne. Add chicken, snow peas, and shallots; toss to combine. Top chicken mixture with mint, and serve alongside bok choy

    Turmeric Tahini Dressing

    Turmeric Tahini Dressing – Amy made a variation of this for farm lunch this week, and it was so fresh and tasty! Use a blender and throw everything in for a smoother consistency. If you don’t have a blender, grate/chop all ingredients very fine, add ingredients to a jar with a lid and shake vigorously.

    • 2 TBSP tahini
    • 2 TBSP lemon juice, or rice vinegar
    • 2 TBSP extra virgin olive oil
    • 1 Clove garlic
    • 1 raw carrot (grated or chopped for blender)
    • 1 tsp cane syrup or other sweetener like maple syrup, agave, honey
    • 2 tsp grated turmeric (can use one thumb sized  piece, chopped and added to blender)
    • 2 TBSP hot water to thin out to desired consistency, adding more as needed
    • optional finely chopped fresh herbs like dill or cilantro
    • Salt and pepper to taste

    Have a good week ya’ll!