Mixed Lettuce, Arugula, and Hakurei Turnips Are in Our CSA Box This Week
This week is all about efficiency — how to get through our CSA bounty quickly and without waste. There will be a few creative endeavors, but mostly we’ll be working and busy with family, so most of these veggies will be tossed into salads and quickly prepared.
This Week’s CSA Box
- Hakurei turnips
- 1 pint grape tomatoes
- Lettuce mix
- 2 heads broccoli
- 2 bell peppers
- Hot peppers
- 1 1/2 pounds green beans
- Acorn squash
- Sugar dumpling squash
How I’m Going To Eat It All!
Hakurei Turnips: Each week our CSA farm sends an email about that week’s bounty and any special deliveries we might receive. This week the email highlighted the Hakurei Turnip, saying they’re best when eaten raw as they aren’t bitter and spicy like the purple-topped variety. The email went on to describe the turnip as “milder than a radish and crisper than an apple.” Quick and easy, sounds good to me!
Grape Tomatoes: Let’s take bets — is this the last week for grape tomatoes? I have a hunch it is! That’s why were eating them raw on salads or straight from the container. We must savor the sweetness of the summer!
Radicchio: This isn’t the first time we’ve received radicchio in our CSA, and usually I lump it in with the rest of the lettuce. But after seeing this recipe for radicchio salad with green olives and parmesan and this recipe for fennel and radicchio winter salad with pecans, I knew I had to let this bitter green have its own highlight!
Cilantro: Yesterday while the boys were napping I spent a while perusing recipes here on The Kitchn, and I came across this one for Slow Cooker Chicken Tikka Masala, and I couldn’t resist. I knew we had cilantro from this week’s CSA delivery and a few tomatoes left over from last week. But I also knew I didn’t have time to break out the slow cooker. So I opted to “slow cook” it on the stove instead, and it was delicious. Definitely a recipe to fold into our favorites!
Beets: Lately I’ve been in a baking mood! Maybe it’s because the weather is turning or because my kids have been keeping me up all night, every night, and I’m reaching for sweets during the day to stay awake? Whatever my excuse, I’m excited by these five surprisingly delicious ways to bake with beets!
Lettuce Heads, Arugula, and Lettuce Mix: We received more lettuce than our household can consume this week, but we’re going to give it our best! The key is to clean and store as much lettuce as possible early in the week and draw upon the supply with just about every meal. That’s where my handy salad spinner comes in — it’s the reason we’ve successfully managed our CSA greens this season! I use it to clean and store fresh greens in the refrigerator. It keeps them crisp and is really very easy to use.
Broccoli: Early in our CSA adventure I fell in love with this soup, and I plan on making it again this week.
Green Beans: We received a lot of fresh veggies this week, so I think I’ll take the suggestion one reader gave two weeks ago and freeze this bounty. We’ve already made tons of refrigerator pickles with the beans we’ve received — they’re yummy, but there can be too much of a good thing, right?
Acorn Squash & Sugar Dumpling Squash: There’s a never-ending supply of great winter squash recipes here at The Kitchn! Here’s a few to get you started: squash stuffed with bread, cheese, and bacon, baked acorn squash rings, acorn squash and roasted garlic strudel, quinoa stuffed sweet dumpling squash, Korean pumpkin porridge with rice dumplings.