week two: broccoli, green garlic, radishes, salad turnips, lettuce mix, cilantro
week three: broccoli, salad turnips, purple top turnips, head lettuce, collards, green onions
I need to do a little bit of catch up on my CSA notes. Even though I planned out how to use my veggies the first week, I wound up throwing things together at the last minute in the evenings.
- Instead of the kale salad, I made kale chips. They are one of my daughter’s favorite and she practically ate the whole batch in one sitting.
- I was in the mood for Indian food, so I added the radish greens to my Channa Masala for Dummies recipe. Yum!
- I roasted one batch of radishes in the oven at 350 degrees. I usually roast veggies at 500 degrees, but I was afraid the radishes would cook too fast. Instead, they didn’t get that brown crispy outside my family loves. They were good, but not great.
- I pan sauteed the second batch of radishes with chopped turnips, broccoli stems and onions. I let them get nice and caramelized, then added the turnip greens until wilted. Yum!
- That big bowl of cilantro pictured above lasted a long time. I added chopped leaves to all kinds of dishes, but used most of it to make cilantro pesto.
- After the second week, I bought a salad spinner and it’s made life so much easier!
- I’m still buying a few organic staples from the store each week: lemons, tomatoes, avocados and strawberries.
My favorite sandwich right now: fried egg over medium with tomato and avocado slices on multigrain toast.
My big plan for this week is to make saag with the turnip greens and collards. I’ve done a little research and even though most recipes use a mix of spinach and mustard greens, saag is technically any type of green. Crossing my fingers on this one!
We love love love kale chips. So delicious and so easy to make, right?