This week's share consisted of:
- Bok Choy
- (Green Leaf Lettuce) swapped out for more radishes
- Green Onions
- Kale
- Radishes
- Swiss Chard
- and a little pot of Cilantro
My share partner Chris took kale, chard, and one bunch of radishes. I kept the rest.
I have never cooked with radishes before, so the new experiences continue. At pickup I thought I would cook 2 bunches, which is why I traded the lettuce in, but then I chickened out. I made 'skilled-cooked radishes with pan-seared radish greens' with my bunch, which turned out to be way too tangy for my taste. I think I could have handled either the radishes or the balsamic vinegar, but together it was a little much.
I also made stir-fried bok choy. One of my roommates is leaving for the summer, and she told me I could take some tofu she hadn't had time to cook. I haven't cooked tofu before either, so I found a simple recipe for pan frying it in soy sauce. Paired with the bok choy and some brown rice it was quite yummy.
Green onions will go into meat sauce tomorrow. There are probably better ways to use them, but I'm heading out of town for the weekend, so after dinner with a friend tomorrow I need something easily freezable.
I have let many, many radishes wither away while I wondered what to do with them. Today I figured I'd try an experiment: non-horse-radish. That is, I used a horseradish recipe with regular radishes. [1 cup finely grated radishes, 1/4 cup cider vinegar, 1 tsp each salt and sugar]. The result is sort of like radish salsa -- which I think I'll like in small doses. The vinegar acts as a preservative, so I think this should easily last in the fridge for a month or so.
ReplyDeleteIf you try it too, let me know what you think!
I think the Victory Garden has a good radish dip recipe. But it is kind of tangy. Personally I like radishes raw for snacking, but if you don't like the sharp taste that isn't going to work.
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