This week in your CSA box you will find:
O’Henry fingerling potatoes: http://www.chowhound.com/recipes/truffled-fingerling-smashed-potatoes-13696
Black Radish : https://food52.com/blog/10004-black-radishes-and-how-to-eat-them-raw-or-roasted A black radish! They may look like they are dirty but, they are black on the outside with creamy white center and a spicy bite!
Green Curly Kale : Maybe, you’re not enjoying the recent cold snap we’ve been experiencing but all our leafy greens love this cold snap. Enjoy the bounty of the kale this week for smoothies, wilted kale salad and sauteed.
Cilantro: Here are 22 different ways to use cilantro! http://www.huffingtonpost.com/2014/01/31/cilantro-recipes_n_1577853.html
Napa Cabbage: http://aggieskitchen.com/asian-stuffed-napa-cabbage-rolls/ try using Napa cabbage for asian rolls instead of lettuce or collards.
Red butter head lettuce and tomatoes: http://www.cocoaandsalt.com/butter-lettuce-salad-with-zucchini-walnuts-and-tomatoes/ . The little tomatoes that you will have in your box are a wonderful addition to salads or just to eat as a snack by themselves. One of my favorite recipes utilizing tomatoes is simple but tasty. You can eat this rice and tomato dish cold or hot. Cook some brown rice, place the tomatoes in the bowl add some coarsely ground sea salt to the tomatoes. Layer the rice on top. The salt really brings out the flavor of the tomatoes.
2-3 small onions, chopped
1 Tbsp oil
1 Tsp fresh ginger, minced fine
1 bunch mizuna, chopped and cooked
1 cup lightly toasted bread crumbs
Salt and pepper to taste
Saute onion in oil until soft. Remove from heat and stir in other
ingredients. May be served alone as a side dish or used to stuff
tomatoes or peppers.
Adapted from Laurel’s Kitchen