Week 1 2015 CSA

Week of June 21, 2015

Welcome to the first week of the main season CSA!

Vegetables for this week:

Mesclun,  Red Leaf Lettuce,  Radishes,  Dill,  Vivid Choi,  Italian Dandelion Greens,  Arugula,  Red Onion

 

A word about storage of your vegetables:  Most herbs, except mint and basil, which should be stored on your counter top,  should be stored in a small cup of water in your fridge.  Cut greens should be placed in a plastic grocery bag with a wet paper towel around the cut stems.

Vivid Choi is a cousin to bok choy and is a very mild Asian green.  It is very easy to prepare.  Trim the ends off and then rough chop the stems and leaves.  Sautee’  for 5-7 minutes in sesame oil with some fresh minced ginger.  Or, you can use olive oil and garlic.

Dandelion Greens can be sautéed with garlic and olive oil or you can chop them and make a salad.  Add some sliced grapefruit, oranges or meyer lemon.  The citrus offsets the sharpness of the greens.

Arugula is another extremely healthy green.  Make an arugula salad:  chop arugula  and add chopped fresh pears and almonds or chopped figs and toasted walnuts.  Add your favorite vinaigrette for a tasty and nutritious salad!

 

Herbed Ricotta Bruschetta with Fresh Radishes

1 bunch radishes, tops removed

2 tsp fresh dill

15 oz ricotta

1 baguette

juice from 1/2 lemon

1 Tbsp olive oil

sea salt

freshly ground pepper

Slice radishes thinly.  Preheat oven to 350.  Cut baguette into 1 inch thick slices on a diagonal.  Drizzle with olive oil and bake 4-5 minutes on each side.  Combine dill, ricotta and lemon juice.  Add a pinch of salt and pepper.  On cooled bruschetta, add a layer of herbed ricotta and top with sliced radishes.  Sprinkle with freshly cracked pepper.

Next Week

Escarole,  Kale,  Mesclun,  Dandelion Greens,  Vivid Choi,  Cilantro,  Dill

Have a wonderful week!