Posts Tagged ‘Radishes’

CSA2 Week #18

Wednesday, October 19th, 2011 by virginia

It was another relatively light week for us, which was good for me since Josh was away again and I had to carry the veggies home in the rain. We didn’t receive any new items but I was pretty happy with what was on the list. This week our share contents included:

Bok Choy – 1 each
Greens – 0.5 lbs
Butternut Squash – 1 each
Carrots – 1 lb
Radishes – 6 each
Celery – 1 each
Sunchokes – 0.5 lbs
Wax Beans – 0.5 lbs

Celery, chard, sunchoke, butternut squash, beans, radishes, carrots, bok choy

We still haven’t done anything with the celery yet but fortunately they keep fairly well. The carrots also keep for a long time, and now I’ve got quite a collection in the fridge. In contrast, the bok choy and the chard need to be eaten relatively quickly, since they start to wilt a bit in the fridge.

We got another sunchoke this week, also known as a jerusalem artichoke. They look like pieces of ginger but are a root vegetable that taste great when roasted. They’re a bit hard to clean but they don’t need to be peeled, so I just chop them up and toss them in the oven with a little olive oil and salt. Flavor-wise, they’re slightly sweeter than potatoes.

The butternut squash we got is a decent size, but I find them hard to prepare because the outer skin is so tough. I might just try cutting it in half and roasting it like that, then scooping out the flesh.

I’m thrilled that we’re still getting radishes, as Josh and I are both loving them this year. I always root around in the bin looking for the largest ones, and they’re always crunchy and slightly sweet, with just a tiny bit of a bite on the finish. Delish!

CSA2 Week #17

Wednesday, October 12th, 2011 by virginia

Josh was away again this week so it was up to me to pick up the CSA share. It was another fairly light week though, so the pickup was quick and easy. Although I enjoy getting tons of veggies each week, we have been struggling to get through everything as of late, so another light week was very welcome. This weekend we really cleaned out our fridge and tried to organize our remaining vegetables as best as we could. Now the fridge looks somewhat neat and organized! This week our share contents included:

Celery – 1 each
Greens – 0.5 lbs
Bok Choy – 1 each
Carrots – 1 lb
Peppers – 2 each
Mini Bell Peppers – 4 each
Radishes – 6 each
Beans – 0.5 lbs

Celery, radishes, string beans, carrots, mini bell peppers, red peppers, bok choy, swiss chard

The celery we got today was huge, though to be honest, we still haven’t eaten the celery from last week. I think we’re going to try and make a savory version of a celery/goat cheese dessert that we had at Del Posto two years ago. It was a shockingly delicious dessert that Josh loved, and I found a recipe for it in an article.

We’re both happy to see radishes again this week, as we can’t stop eating radishes with fresh ricotta on baguette slices. It’s become our go-to meal this year, rather than our usual fresh mozzarella/tomato/prosciutto/basil combo.

As for the carrots, I’m stockpiling the ones we get each week and will make a carrot ginger soup when we have enough of them. We also have quite a collection of mini bell peppers, which are kind of hard to use because of their size. Now that we have so many, plus two regular peppers, maybe I’ll figure out a good use for them.

More roasted bok choy and pasta carbonara with chard are also in the works. Now I just need to figure out something creative to do with all the string beans we have, as I’m tired of sauteed string beans with garlic. Any suggestions?

CSA2 Week #15 & 16

Wednesday, October 5th, 2011 by virginia

Sorry for the lack of posts over the last week. Things have been a bit hectic for us recently and I haven’t found time to sit down at the computer and write anything substantial. We did get our CSA share last week but didn’t take any pictures of it because we were in NJ for Rosh Hashanah. Josh was able to volunteer at the distribution site and pick up our share earlier in the day before we headed to NJ. Last week our share contents included:

Squash – 1 lb
Butternut Squash – 1 each
Bok Choy – 1 each
Carrots – 1 lb
Mini Bells Peppers – 7 each or 0.33 lbs
Tomatoes – 0.75 lbs
Sweet Potatoes – 1 lb
Greens – 0.5 lbs
Radishes – 0.33 lbs

This week Josh is away on business so it was my turn to pick up the share. Fortunately it was a relatively light week, and I’m hoping that will give us a chance to catch up and clear out our fridge a bit. Between the holidays and various other commitments, we haven’t been doing much cooking lately, unfortunately. I’m hoping that we’ll have a chance to get everything organized this weekend. This week our share contents included:

Celery – 1 each
Carrots – 1 lb
Squash – 1 lb
Bok Choy – 1 each
Mini Bell Peppers – 0.3 lbs or 7 each
Radishes – 6 each
Greens – 0.5 lbs
Beans – 0.75 lbs
Fennel – 1 big or 2 small

Fennel, bok choy, carrots, squash, greens, peppers, string beans, radishes, celery

I guess tomato season is over since this was the first week in a long time that we didn’t get any tomatoes. I was happy to see fennel though, since we got it once earlier in the season and it’s one of Josh’s favorites. The last time we got one, he made a great salad with thinly sliced fennel, tomatoes, and chunks of watermelon. It was refreshing and pretty delicious.

Celery is a new item for us this season, though we did get some last year. Celery is definitely one of the items that you can taste the difference between farm fresh and supermarket varieties. The celery we get from the CSA is thinner, a bit tougher, and packs a huge amount of flavor. The celery leaves are slightly bitter but intense. This celery is nothing like the fat, watery sticks we pick up at the supermarket.

Radishes are definitely one of our favorite CSA items, and we’ve discovered a new way to eat them. Instead of using butter on slices of baguette, we used fresh ricotta cheese. The creaminess of the ricotta and the crunch of the radish was just heavenly, and the combination really can’t be beat. It might have also helped that we got the ricotta from Di Palo’s, where they have really excellent cheese.

I’m not sure what kind of greens we got this week. They kind of look like dandelion greens though, and I think they’ll need to be sauteed before they can be eaten since they’re a bit tough. As for the bok choy, I can’t wait to roast another batch. If you haven’t tried roasted bok choy yet, please do so – it’s pretty awesome.

CSA2 Week #14

Wednesday, September 21st, 2011 by virginia

Josh was out of town for work this week so it was up to me to get our CSA share. It was a fairly light week so the pickup was pretty easy, and I was happy to see a few new items on the list. This week our share contents included:

Pole beans – 0.5 lbs
Squash – 1.4 lbs
Jerusalem Artichokes – 1 lb
Shishito Peppers – 0.2 lbs
Bok Choy – 1 each.
Spaghetti Squash – 1 each
Tomatoes – 1 lb
Radish – 5 each

Bok choy, Jerusalem artichokes, tomatoes, spaghetti squash, pole beans, shishito peppers, radishes, squash

In the original email we got from the CSA with our contents for the week, the list merely said “artichokes.” Josh and I were excited, as we had never received artichokes before, and I was hoping to make stuffed artichokes. When I showed up at the pickup site, however, the board said Jerusalem artichokes. I was slightly disappointed but still excited, since we only got a few Jerusalem artichokes last year but they shriveled before I had a chance to cook them. They kind of look like pieces of ginger, all gnarly with a brown skin. I was wondering how to prepare them, and more importantly, how to peel them without losing all the flesh, but a woman who was picking up her vegetables at the same time told me that roasting them like potatoes was best. Plus she said they didn’t need to be peeled, which was a relief!

Another “new” item that we got last year was bok choy, which I was really happy about. Roasted bok choy is one of my favorite CSA recipes, and I’m looking forward to eating it again.

A completely new item for us is the spaghetti squash. I’ve never prepared spaghetti squash before so I’ll need to look up some recipes. I’ve always read that it’s actually really a great noodle substitute, but as a pasta fiend, I have my doubts. Still, I’m eager to try it out.

The shishito peppers we received a few weeks ago were green, but these are bright red. The green peppers didn’t seem too spicy, but I wonder if they get spicier when they turn red. The email said they would be mild to hot, so we’ll see.

We also got more tomatoes, squash, radishes, and pole beans. I’m hoping we’ll be moving more into winter squashes soon, since I’m still overwhelmed with summer squash right now. Now that the weather is cooling down, I’m more amenable to making squash soup. It’s really easy – just roast the squash with some olive oil until soft and slightly carmelized, boil with stock or water (enough to cover the squash), puree, season, and serve. It’s a thick creamy soup with no cream in it, so definitely one of the more healthful dishes that we make. Try it out!

CSA2 Week #13

Wednesday, September 14th, 2011 by virginia

We had an alternate location for our CSA share pickup this week but Josh got out of work early enough that he was able to meet up with me. It’s always much faster when there are two of us waiting in line to weigh out our produce each week. We did get a report from our farm that our shares might be smaller for the remaining weeks but we’re still just grateful that we haven’t experienced too much of an impact from the hurricane. This week our share contents included:

Greens – 0.75 lbs
Mini Bell Peppers – 0.45 lbs
Squash – 1.8 lbs
Tomatoes – 1 lb
Radishes – 5 each
Lettuce – 1 each
Corn – 2 each
Heirloom Tomatoes – 1.5 lbs
Pole beans – 0.3 lbs

Chard, heirloom tomato, lettuce, radishes, tomatoes, pole beans, bell peppers, squash, corn

I was surprised to see radishes this week, since they’re usually a staple during the early season. Nevertheless, Josh loves radishes with butter and salt on slices of baguette, so we’re pretty excited to have that again.

For greens we got more chard, which we’ll cook with more bacon I’m sure. As for the pole beans, another early season item that we’re seeing again, a quick saute with garlic usually does the trick. As for the corn, a simple steaming is all we need for some sweet corny goodness.

We did get an heirloom tomato this week, though it was slim pickings on that front. Most of the tomatoes in the bin were split and starting to mold. I don’t know if that’s a result of the hurricane or if they just ripened too fast due to the warm weather we’ve been having. I’m pushing Josh to make more gazpacho since it’s a delicious way to use up a lot of the tomatoes and peppers we have.

We got more squash of course, and I’m starting to fight a losing battle with all of the squash we have. I make zucchini pancakes and squash soup, but does anyone have more suggestions on squash recipes?

CSA2 Week #1

Wednesday, June 22nd, 2011 by virginia

I’m happy to announce that it’s CSA time again!! Josh and I have been eagerly looking forward to the start of the CSA season, and we can’t wait to dive into all of our fresh veggies. For those of you who would like to learn more about CSAs (Community Supported Agriculture), please read here. Basically we have purchased a share in a farm for the summer,¬† which means that we will start getting weekly vegetable deliveries for the next 22 or so weeks.

After much debate, we decided not to get the fruit share this year. While we loved all the fresh fruit and juices last year, we simply couldn’t keep up with the amount that we received. Sadly, lot of fruit ended up going to waste, and we really didn’t want to see that happen again this year. We thought about getting a bi-weekly fruit share instead, but even then I doubt we would have been able to consume it all.

There was a bit of a snafu with our usual CSA pickup location, but fortunately the organizers were able to find an alternate location that was extremely convenient. I picked up our share before heading to the gym, as Josh is away on a business trip. The earlier weeks of the share are usually smaller harvests, but I was happy with both the amount of the quality of the items we got. For our first share of this season, we received:

Lettuce – 1 head
Greens – 1 lb
Radishes (mixed colors) – 5 each
Garlic – 2 each
Garlic scapes – 8 each
Spring onions – 4 each
Beets – 3 each

Swiss chard, beets, lettuce, radishes, garlic, onions, garlic scapes in the middle

For the greens, we had a choice of kale or swiss chard. I know Josh was looking forward to making kale chips, one of our favorite CSA recipes, but the ruby stalks on the chard just looked too inviting for me to pass up. Plus I figured that we got a lot of kale last year, and only a few weeks of chard, so I wanted to take advantage of the shorter swiss chard season. For the lettuce, we had a choice between green leaf and red leaf, and I opted for the larger green variety.

The beets are a bit small but came with the leafy tops intact, so we’ll be sure to use both parts. The radishes came in an assortment of colors so I tried to get a different variety. They also had nice leafy tops that we either saute briefly or chop up and mix in with our salads.

Both the onions and the garlic came with green stalks, which I’m sure we’ll find use for. I was happy to see that we got so many garlic scapes, as I’m still experimenting with scape pesto. We also made a delicious garlic scape dip last year with white beans that I never posted about, so I’ll have to be sure to rectify that this year.

All in all it looks our CSA is off to a great start this season. We are excited to see what the harvest will bring over the next few months!

CSA Week #22 (Last Share of the Season!)

Wednesday, November 3rd, 2010 by virginia

Sadly, today is the last day of our CSA share for the season. We decided not to do the winter share so we will have to wait until next summer before we can join the CSA again. This was our first year trying it out, and it was definitely a great experience for us. Even though the produce got a bit overwhelming at times, we definitely tried our best not to let anything go to waste.

This week we got our biggest distribution of the season, probably because it was the last share. Our vegetable share contents included:

Winter Squash – 1 each
Brussels Sprouts – 1 each
Radishes – 5 each
Potatoes – 1 lb
Cooking Greens – 1 lb
Bok Choy – 1 each
Cabbage – 1 each
Carrots – 1 1/2 lbs
Onions – 1 lb
Beets – 1 lb
Celery – 1 each

Bok choy, beets, onions, brussels sprouts, celery, carrots, radishes, cabbage, kale, squash, potatoes

I’m excited about the winter squash, which was butternut this time. I might just roast it, or make some butternut squash soup. I was also happy to see bok choy again, since it was always one of my favorites during the season. Everything else looked great as well, and we definitely have enough vegetables to last us for the next few weeks.

Any guesses what our fruit share contained? That’s right, MORE apples! This week the contents included:

Fuji Apples – 4 3/4 lbs
Jonagold Apples – 4 3/4 lbs

Fuji and jonagold apples

The entire bottom shelf of our refrigerator is just packed with apples right now. Some are getting a bit bruised and soggy so I’m going to turn them into a huge batch of applesauce. With the rest, I foresee a few pies and tarts, and maybe a crumble or two. I’m complaining about the amount of apples now, but when we finally do get through them, I know I’ll feel a bit sad.

Joining the CSA was really a great decision for us. We got to try out vegetables that we ordinarily would not have picked up from the supermarket, and it was nice to have fresh produce on hand weekly. Cost-wise, the share was very reasonably priced per week, though you have to pay the total at the beginning of the season. The vegetables and fruits we got more than covered the cost, especially when we saw how pricey certain items were at the local Greenmarkets. We will absolutely join a CSA again next year, and we hope we’ve inspired some of you to check out a CSA as well.

P.S. No worries about CSA posts withdrawal, I’ve still got plenty of recipes to write about. Thanks for reading!

CSA Week #21

Wednesday, October 27th, 2010 by virginia

Oy vey, what a day. Josh and I were supposed to meet up to get our CSA share together at 5:30 but I got stuck at work so he had to go by himself this week. Not a big deal, except that he got there so late they ran out of leeks! Darn, I had already been planning on making a potato leek soup this week. Oh well. This week our vegetable share included:

Potatoes – 1/2 lb
Greens – 1 lb
Radishes – 5 each
Green Tomatoes – 1 lb
Turnips – 3 each
Brussels Sprouts – 1 each

Turnips, radishes, brussels sprouts, kale, green tomatoes, potatoes

The potatoes we got were absolutely covered in mud, but apparently that’s how they stay preserved. Interesting, but super messy. The green tomatoes look like the heirloom variety and I plan on making fried green tomatoes. The brussels sprouts look absolutely amazing and I can’t wait to eat them. For the greens, Josh picked up purple kale, which will of course be made into chips.

For the fruit share, we got apples, apples, and more apples. The share contents included:

Macoun Apples – 5 lbs
Empires Apples – 5 lbs

Apples, apples, and more apples

I really need to do something with the apples in our fridge, and applesauce looks like the best bet. Claire also recommended a bunch of recipes to us, which I might try out this weekend. I think next week is our last week of CSA, and I’m absolutely devastated!

CSA Week #19

Wednesday, October 13th, 2010 by virginia

No, we haven’t given up on our CSA share. It’s been a while since I’ve written about it but we’re still getting tons of veggies and fruits. We managed to clean out a lot of our fridge before we left for Peru, and while we were away, Felipe and Silva picked up our shares for us. The first week we asked Silva to take some pictures of the share, cook up something, and blog about it. She took gorgeous pics, as always, and posted a few recipes on her blog, Postcards and Snapshots.

The second week, they also picked up our share for us and left the goodies with our doorman. Lisa put them in the fridge for us so that when we got home on Sunday, we had fresh food on hand. We cooked up a feast in honor of Lisa’s birthday that week, using a lot of our CSA items. I didn’t take any pictures but everything turned out so well that we’ll probably make each dish again sometime in the future. As a pre-dinner snack, we served up heirloom tomato bruschetta on slices of baguette from Amy’s Bread. We noshed on this while drinking some Pisco sours that I whipped up using Pisco that I brought home from Peru.

The first course was a creamy zucchini soup, followed by a roasted beet salad with arugula and radishes tossed in a balsamic vinaigrette. The main course was chicken that Josh butterflied and brined before roasting in the oven. The skin was crisp and the meat was tender and juicy. As for sides, we roasted potatoes underneath the chicken so that they basted in the juices and fat that ran off – yum! We also made a rustic ratatouille with zucchini, eggplant, and red pepper. Finally, for dessert, I made a buttery apple tart that paired perfectly with Josh’s homemade vanilla ice cream. We had prepped most things the night before so the dinner was relaxing for all of us, and we were able to enjoy our company.

Going back to the CSA shares, Josh picked up our produce last week before he and Lisa went to the Roger Waters concert at MSG, but I was too lazy to take pictures and post. I had met them for dinner before the show, and then afterward I went home to pack since we left for San Francisco the next day. Now that we’re back, with no travel planned for another month, I hope to get back on track with everything.

This week Josh and I met up to get our share together, which was good because even though the veggie side was a bit light, we got a ton of fruit. This week our vegetable share contents included:

Radishes – 5 each
Broccoli – 1 each
Greens  Р1 lb
Fennel – 1 each
Squash – 2 lbs
Turnips – 5 each

Radishes, kale, turnips, squash, broccoli, fennel

The original list also said onions, but we didn’t see any at the pickup site. For the greens, we got kale, which we absolutely love. I made a huge batch of kale chips last night and we gobbled them right up. The secret is to make sure you salt them liberally before putting them into the oven. For the squash, we picked up a large zucchini because those are heartier and last longer in the fridge. The broccoli is a new item for us, and although it’s quite small, I can’t wait to see how it tastes.

For the fruit, we’ve just been getting tons of apples and our fridge is totally packed. I see a lot of apple pies, apple tarts, and apple chips in our future. This week our fruit share contents included:

Macoun Apples – 4 3/4 lbs
Seckle Pears – 1 quart
Honey Crisps Apples – 2 lbs

Apples and little pears

We now also have tons of these little pears, and a few quarts of plums as well leftover from previous weeks. Anyone know of any good recipes I could try?

CSA Week #14

Wednesday, September 8th, 2010 by virginia

Sorry for the lack of posts lately; we spent most of Labor Day weekend in NJ, and now we’re back again to celebrate Rosh Hashanah. We’ve been eating nonstop and spending lots of time with family/friends. Josh stayed in the city today just long enough to do some volunteer truck unloading and to pick up our CSA share. He also arranged the produce this week and took the pics, so they may look a little different. This week our vegetable contents included:

Watermelon – 1/2
Onions – 3/4 lb
Greens – 1 lb
Tomatoes – 2 lbs
Squash – 2 lbs
Radishes – 5 each

Kale, tomatoes, watermelon, radishes, onions, squash

The original contents list we received also said celery, but unfortunately they weren’t delivered. For the greens, Josh picked kale instead of swiss chard, since we’ve had a lot of chard lately. The watermelon was another half of a yellow watermelon, which we ate with dessert tonight. It wasn’t as sweet as the previous watermelon, but everyone was fascinated by the bright yellow flesh.

The fruit share this week was basically a repeat of last week, and we really do have an overpopulation of peaches in our fridge. Claire just sent us a book about canning and preserving foods (thanks Claire!) so I’ll need to look into that, and I also heard that freezer jam is pretty good as well. This week our fruit share contents included:

Plums – 1 lb
Apples – 11 each
Peaches – 3 1/4 lbs

Apples, peaches, plums

It’s crunch time for us because we have a week and a half to go before we leave on our two-week trip to Peru. We’re really excited about our trip but we want to make sure that we use up all of our veggies and fruits before we leave, or at least find ways of storing them so that they’ll still be good when we get back. We made a pretty good dent last week so I’m confident that we won’t let anything go to waste!