It’s the third week of our spring CSA share and we are still deeply immersed in GREENS! It’s a great way to jump start some nutritious eating in the spring after a long, cold, comfort-food-filled winter. All of these greens are also a creative culinary challenge with two somewhat skeptical kids and a mildly vegephobic husband. Here’s what’s in the share this week, along with some thoughts on what I might do with each:
Looks like arugula, tastes like mustard greens. I’ll probably mix this up with the lettuce and top it with roasted portabellas and Gouda.
This has green smoothies written all over it.
We grew them in tiny milk cartons in second grade; chefs celebrate them in the spring. I have never really understood the excitement that surrounds radishes, aside from how striking they can look on a plate full of spring greens.
I had to do some recipe research on radishes because I’m pretty sure I’ve never seen or eaten them in anything other than a salad. I’m making a cooked radish recipe, which I will be sure to share if it tastes good at all.
Scallion pancakes maybe?
Salsa! And also, I will be trying this Lifehacker method for keeping cilantro fresh for weeks and weeks!!