This week’s CSA share will have:
Broccoli: Warm up with some broccoli soup, the broccoli is seared instead of being boiled. http://cooking.nytimes.com/recipes/1017010-seared-broccoli-and-potato-soup
Red Cabbagge : Here’s a vegan recipe, instead of using white potatoes try subbing in one of the varieties of sweet potatoes that we grow at the farm. http://www.elephantasticvegan.com/braised-red-cabbage/
Fennel : Not sure what to do with fennel? Here’s a delicious sounding recipe sure to be a crowd pleaser! http://cooking.nytimes.com/recipes/12301-fennel-al-forno Fennel is a memeber of the carrot family. It has culinary and medicinal uses. It has a flavor much like anise. It is one of the primary ingredients in absinthe.
Curly Kale : http://cooking.nytimes.com/recipes/1018114-warm-kale-coconut-and-tomato-salad This recipe utilizes another one of our crops that you will find in your box this week Sun Gold Tomatoes .
Purple Osaka Mustard : The other week I sauteed the Purple Osaka Mustard and it turned the rice a beautiful shade of purple!
Purple Daikon : A finer less fiery radish. Much like the parsnip, you can shave it and use in salads, pickle it, make kim chi with it.
Panisse Lettuce : “frilly lime-green ” oak leaf and a butterhead… with tender but sturdy enough leaves and a bittersweet flavor.