The CSA produce usually starts out a little slow and builds throughout the season culminating in a huge fall end of season pile of apples, squashes, potatoes, peppers, and whatever is still left in the fields in October. This year we are off to a somewhat late start thanks to the brutal winter we had in Michigan this year. That being said, weekly deliveries of local organic produce from June through October makes this healthy plant based household HAPPY, HAPPY HAPPY!
These pictures show Friday night's dinner which included Protective Diet Hush Puppies and sauteed radishes with their greens. We made an adaptation of a recipe from our Wild About Greens cookbook by Nava Atlas. We made it oil free, so sliced up the whole bunch of radishes from Farmer Joe and chopped all of the radish greens. We dry fried the radishes in a nonstick pan until they started to brown, then added some pressed garlic, salt, pepper, and a few tablespoons of apple cider vinegar and a splash of water. Throw in the greens, let them wilt, and voila - a great way to use a whole bunch of radishes.
For me, radishes are too sharp & spicy when used raw in salads. I can eat a few that way, but wouldn't be able to keep up with supply. We are getting very good at not letting produce go to waste any more - much better IN OUR BODIES than in the trash or compost. This sauteed radish method allows us to eat up lots of them in one sitting and get the endothelium (single cell lining of our arteries) benefit from eating tons of greens. Give it a try.
I am making Asian Style Kale for dinner tonight, just sauteeing with soy sauce, water, fresh garlic & ginger. I will cook the whole big bunch of Farmer Joe kale and serve it up with brown rice and homemade hot sauce. Such a delicious meal. We love kale and I told Joe & Kate about our love affair with kale, so he may pick us a bit extra this week. Another great benefit of getting to know the farmer who grows your food - they are always willing to fill special requests and do everything possible to make their customers happy.
The asparagus will be roasted with mushrooms and fresh rosemary as I shared in a previous blog post. That was so delicious that we each ate a pound of fresh Michigan asparagus. We probably have a bit less than 2 pounds from the CSA this week, so that will all get eaten in one meal. Can't wait to see what we get this Wednesday. I love the adventure of getting our CSA share, then getting creative in the kitchen to use it all up in a week. I am getting better at freezing things as well. I will share with all of you as we go through the summer and fall.