mysteries of the csa box this week

[Guest guest]

this week our produce box has beets (which I now like), yellow squash, potatoes,

herbs, baby

broccoli, radishes and some kind of bright orange zucchini type vegetable. What

is this? Can

I use it like zucchini, like in breads and everything ? Also, what do you all

do with radishes?

I thought I was fairly well versed in veggies but apparently I am only well

versed in grocery

store veggies. This box of surprises is fun!

thanks,

Melissa P

[Guest guest]

Our box this week contained new potatoes, romaine lettuce, baby beets,

cauliflower, green onions, tomatoes, zucchini, summer squash, cabbage,

strawberries, cucumbers, snow peas, green beans, and kohlrabi.  If anyone has

any suggestions for the kohlrabi, I'm all ears.  We tried it 3 summers ago when

some friends had an abundance in their garden and gave us some.  Raw and

in stir-fry didn't go over well.  Any other suggestions?

I have no idea what your orange squash-type vegetable might be.  Have you tried

google to see pictures of different types of squash?  Or better yet, ask the

CSA.  We get an inventory sheet in our box each time.

We got radishes in the last box.  Personally, I like them in salads and just

plain with a little salt.  Our CSA newsletter contained some radish recipes that

1 of our members gleaned from the internet so I'm including them for you here.

Spring Radish Salad

adapted by Mariquita Farms, Watsonville CA from Verdura Vegetables Italian Style

by Viana La Place

1 bunch fresh radishes

2-3 very sweet carrots

2 bunches arugula

salt and pepper to taste

E.V. olive oil

2 Tablespoons freshly grated Parmesan cheese

Lemon wedges

Trim the radishes and slice them thinly. Peel the carrots and cut them on the

diagonal into very thin slices. Snap off the tough stems from the arugula.

Gather the arugula into a bunch and cut it crosswise into strips.

Arrange the arugula on a platter. Scatter the sliced radishes and carrots over

the arugula. Season with salt and pepper to taste. Drizzle with enough olive oil

to lightly moisten the vegetables. Sprinkle the Parmesan over the top. Serve

with lemon wedges to squeeze over the salad. RADISH HORS D'OEUVRES WITH CHIVE

BUTTER

¾ stick (6 Tbsp.) unsalted butter, softened

2 Tbsp. cream cheese, softened

1 Tbsp. minced fresh chives

¼ tsp. freshly grated lemon zest

Tabasco to taste

18 radishes (about 2 bunches), the leaves trimmed, leaving 1 inch of the

stem, and the radishes halved lengthwise

36 fresh flat-leafed parsley leaves for garnish

In a small bowl with a fork, combine well the butter, the cream cheese, the

chives, the zest, the Tabasco, and salt to taste and transfer the mixture to a

pastry bag fitted with a medium-sized open-star tip. Arrange the radishes, cut

sides up, on a platter, put a parsley leaf on each radish half, and pipe the

chive butter onto it. Makes 36 hors d'oeuvres. GourmetBraised Radishes

 

20 plump purple or red radishes

1 to 2 Tablespoons butter

2 stalks green garlic, cleaned as you would a leek and chopped (use all the

light green part)

1 teaspoon chopped fresh thyme

S & P to taste

Trim the leaves from the radishes, leaving a bit of the green stems, and scrub

them. Wash the leaves and set aside. Leave smaller radishes whole and halve the

larger ones.

Melt 2 to 3 teaspoons of the butter in a small saute pan. Add the shallot and

thyme and cook for 1 minute over medium heat. Add the radishes, a little salt

and pepper, and water just to cover. Simmer until the radishes are tender, 3 to

5 minutes. Add the leaves and cook until they're wilted and tender, 1 minute

more. Remove the radishes to a serving dish. Boil the liquid, adding a teaspoon

or two more butter if you like, until only about 1/4 cup remains. pour it over

the radishes and serve.

 RUBY RADISHES

3 tbsp. unsalted butter

3 bunches red radishes (abt 25), leaves and stems trimmed, rinsed and dried

2 tsp. sugar

1 tsp. red wine vinegar

1 ½ Tbsp. snipped fresh dill

Fresh ground black pepper, to taste

Melt the butter in a medium-sized skillet or saute pan over medium heat. Add

radishes and toss to coat with the butter. Cover the pan and cook for 4 minutes,

shaking occasionally.

Add the sugar and vinegar and toss over medium heat for 1 minute. Sprinkle with

dill and season to taste with pepper. Serve immediately. Serves 6.Bon Appetit,

December 1990GLAZED RADISHES

1 lb.radishes, trimmed

1 tbsp.unsalted butter

1 tsp.sugar

1/2 tsp.salt

2 tbsp.minced fresh parsley leaves

In a heavy saucepan wide enough to hold the radishes in one layer cook the

radishes in the butter with the sugar and the salt over moderately low heat,

stirring, for 1 minute. Add 1/2 cup water, simmer the radishes, covered, for 10

to 15 minutes, or until they are tender, and boil them, uncovered, shaking the

pan occasionally, until the liquid has been reduced to a glaze. Cook the

radishes over moderate heat, swirling them, until they are coated with the glaze

and sprinkle them with the parsley.

RADISH SLAW

 

1/2 lb. radishes, trimmed and grated coarse (about 2 cups)

3 cups finely shredded cabbage

1 cup coarsely grated carrots

1/2 cup thinly sliced red onion

2 tbsp. fresh lemon juice

1/2 tsp. sugar

2 tbsp. olive oil

2 tbsp. finely chopped fresh cilantro, mint, or parsley leaves

In a bowl toss together the radishes, the cabbage, the carrots, the onion, the

lemon juice, the sugar, the oil, the herbs, and salt and pepper to taste.Gourmet

 

, April 1991This could also be good without the cabbage. adapted from Vegetarian

Cooking for Everyone by Deborah Madison, December 1993

 

Melissa <mapalicka

 

this week our produce box has beets (which I now like), yellow squash, potatoes,

herbs, baby

broccoli, radishes and some kind of bright orange zucchini type vegetable.  What

is this?  Can

I use  it like zucchini, like in breads and everything ?  Also, what do you all

do with radishes?   

I thought I was fairly well versed in veggies but apparently I am only well

versed in grocery

store veggies.  This box of surprises is fun!

 

 

 

 

 

 

[Guest guest]

One of my favorite summer memories is of sitting with my G'pa, a salt

shaker and a plate of halved radishes, just munching away. We still

do this and I still enjoy it, especially when the radishes are from my

garden.

 

They are also good sliced with cucumbers a dressed with a little (soy)

mayo and dill.

 

Peace,

Diane

 

 

, " Melissa " <mapalicka wrote:

>

> this week our produce box has beets (which I now like), yellow

squash, potatoes, herbs, baby

> broccoli, radishes and some kind of bright orange zucchini type

vegetable. What is this? Can

> I use it like zucchini, like in breads and everything ? Also, what

do you all do with radishes?

> I thought I was fairly well versed in veggies but apparently I am

only well versed in grocery

> store veggies. This box of surprises is fun!

> thanks,

> Melissa P

>

[Guest guest]

-Melissa,

I love radish sandwiches. Sometime I chop them, mix with Veganaise.

Other times I slice and place them on buttered bread. Leave whole,

ahollow out the center and fill with cream cheese mixed with the radish

pieces that you removed from the center.

Deanna in Colordo

************************************************************************

-- In , " Melissa " <mapalicka wrote:

>Also, what do you all do with radishes?

>