Regular shares: 2 bok choi, 1 head of romaine, 1 bunch of arugula, 1 bunch of radish, 1 garlic, sweet and torpedo onions, 2 italian eggplant, 1 bell pepper, 1 pint cherry tomatoes, 1 pint edamame, 1 bunch of carrots.
Everything except the cherry tomatoes needs to be stored in the fridge. Remove the radish tops if you don't think you'll use them within 3 days (you can eat them! see recipe below).
Anne's Radish Salad
1 bunch radish (any small variety)
1 small red or sweet onion
1T fresh orange juice
1T ume-plum vinegar
1T extra virgin olive oil
freshly ground black pepper to taste
1. separate radish tops from the roots. wash and chop radish tops and place in a bowl with the ume plum vinegar; bruise greens slightly while mixing with vinegar; let sit.
2. thinly slice radishes and red onion; place in a bowl with other ingredients; add radish tops and combine everything well. let sit 10 minutes before eating.
The bok choi is an excellent stir fry addition added near the end so it stays crispy. It makes great slaw too! Use it instead of cabbage or combined with cabbage. We are having a stir fry tonight with eggplant, peppers, edamame beans, black bean tempeh, and bok choi over rice I suppose because we are out of quinoa.
|truck full of vegetables today heading back to the wash-shed|
I hope you enjoy the new things in your box this week. Everyone will get carrots next week. The squash and cucumbers are blooming so we'll be harvesting them again soon. Have a great week!
|box of yellow onions|