Wednesday, September 20, 2017

September 20 or 23

The waiting continues...diversity is a little hard to find right now in quantities large enough for the CSA boxes.  Cyril and I did see a few heads of broccoli yesterday and we will be digging the first sweet potatoes this week so you'll get some in one of the last 2 boxes of the regular season share.
This week:  1 head of romaine lettuce, 1 bunch of radish, 1 head of bok choy, 2 pounds of onions (red and yellow), 4 pounds of potatoes (papa cacho fingerlings and satina), 1 bunch of sorrel.
Help yourself to hot peppers if you'd like some!  Those who don't generally pick up at makret, stop by for hot peppers or let us know you want some.

Storage: everything in the refrigerator.

Sorrel and potato soup, sorrel pesto over oven roasted fingerlings, radish/red onion/sorrel salad, mashed potatoes rolled up in romaine leaves served with a spicy radish slaw...

Apple, Bok Choy, and Radish Slaw
from Steven Satterfield's Root to Leaf

1/4 cup apple cider vinegar
1 medium tart, crisp apple
1 medium watermelon radish (or several smaller radishes)
1 medium head of bok choy
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil
Place the apple cider in a medium bowl.  Quarter and de-seed the apple.  Thinly slice the apple quarters.  Julienne the apple slices into matchsticks.  Thinly slice the radishes, then cut the thin slices into matchsticks; add to the bowl with the apple and vinegar.  Trim the bok choy by removing the core at the base.  Separate each leaf and rinse well.  Cut each leaf lengthwise down the center of the rib.  Lay the trimmed leaves one on top of another and cut them crosswise into thin pieces.  Add the leaves to the bowl, season with salt and pepper, and toss with the olive oil.

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