Week 5

Well, I finally found my camera. Unfortunately, I found it outside on a table after it got watered in with about 4 inches a rain! So, no pictures this week. Hopefully I will find a good replacement camera soon, but until then, I hope you enjoy the text.

 

Expect the following produce in your shares this week:

Lettuce

1 cabbage

1 bunch beets

1 bunch arugula

1 bunch sweet salad turnips

1 bunch baby fennel

snap peas or shelling peas

baby bok choy

1 bunch dill

1 bunch cilantro

 

RECIPES

 

Sweet Salad Turnips

 

Can I let you in on a little secret? I don’t like turnips. I know, sacrilege, right? The one vegetable I don’t really like. (I mean, I will eat them, so my dislike can’t be that bad. And, I do like turnip greens.) So, it was much to my surprise when I ate a raw sweet Japanese turnip and LOVED IT.  They are like radishes but not as spicey, and perhaps more airy and earthy. I am officially obsessed with the these sweet salad turnips! The fact that they are magenta is just a bonus.

 

The following salad incorporates several of the items in this week’s share together with a miso dressing. Miso, the fermented rice-based paste, has become a staple around our household. We use it soups, sauces and dressings, like the one here. If you are new to the miso scene, and need a source for miso, I am thrilled to report that you can actually purchase locally made miso at Lagusta’s Luscious, a new chocolate shop in New Paltz that was just opened by Second Wind CSA member Lagusta.

 

Sweet Salad with Miso Dressing

 

1-2 heads lettuce

4-5 sweet salad turnips

¼  pound sugar snap peas

¼ cup chopped chives

 

For Dressing:

(makes 1 cup)

 

2 TBS toasted sesame oil

5 TBS grapeseed oil

1 TBS maple syrup or other sweetener

2 TBS lemon juice

2 TBS rice vinegar

1-2 TBS sweet miso

1 tsp grated fresh ginger

 

1. Wash and prepare the vegetables. I prefer the snap peas sliced into three sections, and the turnips washed, but not peeled, and sliced very thin.

2. To make dressing, whisk oils, maple syrup and miso together until smooth, followed by the lemon juice, vinegar and ginger.

3. Dress salad with desired amount of dressing and serve. Store leftover dressing in an airtight container in the refrigerator.

 

Fancy Cabbage Slaw

 

1 cabbage, cored, quartered, washed and sliced thinly

¼ cup chopped chives

¼ cup chopped dill

 

For Dressing:

¼ cup olive oil

¼ cup white wine vinegar

2 TBS maple syrup

1 TBS Dijon mustard

½ tea salt

black pepper

 

  1. Toss sliced cabbage with dill and chives.
  2. To make dressing, whisk all ingredients together well.
  3. Dress cabbage with desired amount of dressing. Eat immediately, or let stand in refrigerator for at least 30 minutes and up to 12 hours to let the flavors meld.

 

Check out the Beet and Fennel Salad recipe from this post last year.

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