One of the things I love about having a CSA is getting to try out new and hard-to-find vegetables. And there were so many new and colorful vegetables in the box this week! Golden beets, red radicchio, and how about those black Spanish radishes?!
As this is the last week head lettuce will be in the share, I’m also looking forward to enjoying all of my favorite Autumn salads one last time.
Here’s what was in the box this week:
- golden beets
- salad turnips
- black Spanish radishes
- baby bok choy
- napa cabbage
- red leaf lettuce
And here’s what I’m thinking of making with it:
Black Spanish radishes
Check out this great overview of black radishes or try one of these recipes using this unusual vegetable. Since I also bought a few from the farm stand last week, I plan on using them three different ways: sliced thin and baked into chips, buttered and baked like a baked potato, and julienned and thrown in with my salads and coleslaw.
I was so thrilled to see radicchio in the share this week! I can’t tell you how many times I have wanted to try out a new recipe that calls for radicchio, but my grocery store never seems to stock it. Here are a ton of great radicchio recipes. This week I want to try this simple sautéed radicchio. Then I will try stretching the remaining radicchio for my favorite coleslaw and beet salads (see below).
I’ll use half of the Napa cabbage to make a small batch of the Clean-out-the-Crisper Coleslaw , but this time I'll add radicchio from this week’s share, carrots from last week’s share, and fennel and Batavian endive I’ve got growing in my garden. With the other half of the cabbage I'll make more of my new favorite Roasted Cabbage with Bacon.
Beets are my favorite fall vegetable, and I love the mellow flavor of the golden variety (also they don’t stain your hands or clothes as much). I like to bake the beets in water, then make them into a salad similar to this one but using feta, pistachios, and a light balsamic vinaigrette dressing. This week I will probably throw them over a salad of shaved radicchio.
Baby bok choy
CSA member Lauren Klimetz shared this recipe for a delicious-sounding Paleo Pad Thai made with bok choy.
Member Carol Pitts suggested this recipe for Slow Cooker Collard Greens that makes use of radish and turnip tops, as well as collards.
Red Leaf Lettuce and Salad Turnips
This week I’ll be making my favorite fall salads one last time. At the top of my list is the Walnut Pear and Blue Cheese Salad, followed by an Apple, Cranberry, Pecan and Chèvre Salad and the Julienned Veggie Salad with Mustard Vinaigrette, which I hope to post about later this week.
I’ve taken to storing the herbs from our weekly share in a glass of water right by my sink. This keeps me from forgetting about them, and makes it easy to add a few snips of them with my herb scissors to whatever dish I’m making.