cellio | Entries tagged with csa

1 small shallot, chopped small
half a large black radish, sliced very thin (I used a vegetable peeler and then chopped up the last stub)
2 carrots (~6"), ditto
three leaves of Chinese cabbage, torn into bite-sized pieces
butter
sea salt

Melt butter in a skillet and cook shallots and the chopped "stubs" from the root veggies. After a couple minutes, add the thinly-sliced radish and carrots. Cook on medium-low heat, stirring frequently, until the vegetables are almost to desired level of done-ness. Add cabbage and sea salt and continue cooking a couple minutes longer. Serves two as a side.

This was a nice mix of colors and tastes. I didn't take a picture and it's all gone now, sorry.

I usually cook vegetables with oil rather than butter, but a gut feeling told me that butter would taste better here. I'm not sure why. (But it was a dairy meal so I could.)

(The other half of the radish is getting roasted with some other things tomorrow night.)

We joined a CSA for the first time, finally enticed by a pickup location at my workplace. The first pickup was today.

1 head hydroponic lettuce
1 bunch Chinese cabbage
about a dozen small carrots (about 6" long)
1 spaghetti squash
3 shallots
3.5 largish fingerling sweet potatoes (I assume the .5 was an accident and somebody else has the other half)
1 black Spanish radish (the manifest said "radishes"; Wikipedia said they're bigger than red radishes; this one weighs about half a pound)
7 Empire apples
half gallon apple cider (not from the same farm as the apples)
2 pounds unbleached bread flour
5oz Bewitched cheese: "Enjoy this exclusive one time only cheese from Hidden Hills Dairy, available only to Winter CSA members! This cheese is a mix between their Buttercup and an Alpine Cheese. Great for snacking, making the perfect grilled cheese sandwich, or as an addition to mac and cheese! If enjoying as a snack, let it come to room temperature first."

For some of the flour I'm going to follow their suggestion of Japanese milk rolls, assuming I can find dry milk. (! That shouldn't be hard, but it wasn't to be found anywhere in our usual grocery store!) I don't know yet how I'll use the black radish; maybe sauteed with shallots and cabbage (and thinly-sliced carrot?), or maybe roasted with carrots and sweet potatoes (and shallots?). I'll do something savory with the squash. There might be apple cobbler in my future, but apples are good for eating raw too. By default the lettuce becomes salad, but I welcome other suggestions (for any of this).

Monica

some CSA cooking

winter CSA, week 1

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