CSA Box - Week #4 - Is Huge!

 

This week's CSA box is:

Very large

Beautiful

Inspiring

Nutritious

Amazing!

 

What I got:

 

7 tomatoes

1 head cabbage

1 big bunch of beets (with absolutely gorgeous greens!)

1 big bunch of carrots (with greens attached)

2 eggplants (I think these are Japanese eggplant)

3 medium zucchini (I bought 5 more HUGE ones to freeze for winter)

2 pounds of green beans

1 head cauliflower

1 bunch of mustard greens

A Surprise Extra!

 

 

Purple Daikon Radish

Lillian, of Garden Spot Produce, gave me the chance to review this new product!  

While picking up our CSA share on Saturday, I asked Lillian about this interesting plant.  The leaves are very reminscent of those of turnips.  But, they have a little of that "fuzzy" feel of radish leaves.  After a decade of being a CSA member, it's hard to stump me on the identity of a plant.  However, this one had me stymied.  She identified it as a type of daikon radish.  It is a new variety that they are currently trying in a test plot with a small number of plants.  She handed it to me and asked me to check it out and offer my opinion.  I will post a review on it later this week!  Already, I like it's color and we nibbled on some of the small roots, and found it quite tasty!  I'm going to play around with some recipes.  Stay tuned!  I'll let you know what I think!    

What I'm going to do with all this food:

1.  Green beans and potatoes.  My mother used to make this traditional Southern dish with leftover ham.  I'll make a vegan version. It's pure comfort food!  I'll throw all the ingredients in the crock pot and let it slow cook all day long.  The flavors will intensify without adding heat to the house.  I'll use half the green beans and some onions left over from last week's box.   Here's a link.  

2.  Baked zucchini and eggplant.  Half the zucchini and both eggplants are going to be sliced, breaded with gluten free flour, and baked.  Yep!  It's a repeat of one of last week's recipies.  They gobbled these crispy delights down like candy!  I served it with homemade marinara sauce.  Here's a link.   Last week I also threw the beets in the oven at the same time as the breaded zucchini.  I will do the same thing this week and roast all the beets - except for two of them.  The last two beets are reserved for soup!

3.  Baked buffalo cauliflower wings.  I have made this dish before and it is amazing!!  The taste of buffalo chicken wings without the fat and cholesterol.  But, just as satisfying.  If my son plays his cards right, I may save this for an evening when he has his college age buddies over.  This link will take you right to the recipe. 

4. Vegan Southern Greens.  This recipe for greens uses two pounds of greens and considering the amount of greens in this week's CSA box,  it is perfect for this week. I'll use all of the mustard greens and most of the beet greens for this recipe.   Click here for a link.  

5.  Cabbage slaw with ginger tahini dressing.  I've made versions of this recipe countless times and it is a sure winner.  As with everything in my kitchen, I play with ingredients based on what I have on hand at the time. I'll use some of the carrots, the head of cabbage, and a couple of the tomatoes in this recipe.   You'll find a great version here.  

6.  Vegetable soup.  You just can't beat good old vegetable soup for using up odds and ends of vegetables at the end of the week.  That's exactly what will happen with whatever is left over from this box.  I seriously do not use a recipe for this soup.  Here's a Food Network recipe and video to get you headed in the right direction.  

7.  Greens reminder.  Just a reminder that the greens of root vegetables are edible. I hate to see folks throw out the greens.  They are so incredibly nutritious and delicious.  If the amount of greens is overwhelming to you, just wash, wilt them down in a pan, let them cool, and then package in quart sized freezer bags.  You won't regret it!  In the winter when you are craving a bit of fresh earthy flavor, thaw and throw them into your homemade soup pot at the very end of the cooking time.  Wonderful!!

Be watching for my review of the purple daikon radish later in the week.  

What's cooking at your house?

 

What do your summer menus look like?  Post below in the comment section.  We love to learn new ways to cook good food!

  

Remember to Enter My June Contest!

If you've not already entered, head over to our contest page!  Click here!  You can read all about my June food budget challenge and enter for the chance to win a copy of  of one of my favorite books, Cut Your Grocery Bill in Half, by Steve and Annette Economides.

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Do all to the glory of God, 

Hope