Dirt Rich CSA - Week 1, 2019
We just got the first CSA of the season from Dirt Rich Farm and we’re really excited to make some meals with their gorgeous produce. One thing that I hear a lot from farmers (from talking to community members) is that folks have a hard time figuring out what to do with some produce items that they aren’t that familiar cooking with. Since we are pretty accustomed to a large variety of produce (via Ashley’s love of gardening and Joe’s decades of experience as a Chef), I thought it would be fun to put together some suggestions and recipes each week using the items in our CSA box.
Here’s what we got this week:
2 bunches of green onions
2 bunches of radishes
2 bunches of broccoli raab
2 small heads of bok choy
2 bunches of arugula
2 bunches turnips
1 bag of spring salad mix
First, I was SO excited to see bok choy in here. I love it - especially grilled. It makes a great vegetable side that way or consider pairing it with a creamy dressing or vinaigrette to make it your salad course and eat it like you would a wedge salad. You want it to remain a bit crispy but to have charred edges so you’ll want your heat up.
I fell in love with eating radishes as a snack when Joe and I went to Charleston over the winter. We ate at a well known restaurant called Husk, where Michelin star Chef, Sean Brock, serves them with the most delicious green goddess I’ve ever had. Luckily, its published in his cookbook, Heritage. Joe made some very slight changes to the recipe but its THE BEST. You could use this as dressing for your bok choy salad or a dip for eating radishes (the greens as delicious with a bit of Jacobsen’s flake salt sprinkled over).
1 cup mayonaise, preferably Veganaise
1 cup chopped scallions (white and green parts)
1 cup chopped arugula
3/4 cup freshly squeezed lemon juice
2 tsp chopped garlic
2 oil-packed anchovies
2 tsp Jacobsen’s kosher salt
1 tsp freshly ground white pepper
1 cup sour cream
Combine mayonnaise, scallions, arugula, lemon juice, garlic, anchovies, salt, and white pepper in a blender and blend until smooth. Add sour cream and process just until blended. Dressing will keep for up to 5 days in the refrigerator.
I was already planning to make a stir fry this week so i’ll add any green onions left after the green goddess and also the broccoli raab. I’m also putting some store bought onion, sweet peppers, cauliflower, and beef in it. We try to avoid soy so we use coconut aminos to give it a flavor like chinese broccoli beef.
You’re probably wondering most about that to do with the turnips. A big thing to note is that the greens are edible in addition to the bulb. The easiest and most practical way to eat these nutrient-packed vegetables are to cut and roast the bulbs with some oil and salt. We like using avocado oil for pretty much everything. You could also dice and roast the bulbs and add them to a salad or a grain like farro or quinoa. Roasting gives these sometimes bitter bulbs a sweeter flavor. With the greens you can make a crunchy salad that you’ll want to dress and then allow to wilt a bit before eating.
Bacon, goat cheese, and marinated onions make an excellent arugula salad using a honey vinaigrette and salad mix is an easy CSA item to consume - use your favorite dressing and salad toppings. And BAM, you’ve used up all of your first week CSA produce.