The CSA Conundrum

I received a message from a fellow Facebooker, Viktoria Chaiko Risis, with a common question. I've signed up for a CSA, now what do I do with all the produce? 
One of the greatest attributes of a CSA is that you will receive some items that you are not familiar with, in turn, forcing you to try some new recipes, and possibly fall in love with a new vegetable or fruit that you would not have had otherwise. This was the case for me with kohlrabi, now one of my favorite veggies.
Hereare some of the items Viki received this week from Rogowski Farm in New Jersey:
Verdolaga (Purslane) - 1 bunch 
Scallions
Cipollini Onions
1 pound Fun Choi 
1 pound miniature mixed Choi 
1 head cabbage 


1.Purslane
This is an antioxidant rich weed, commonly found on the side of roads and in sidewalk cracks, but don't be turned off, it's delicious and very common in the middle east as a side dish. Here is a simple recipe:
Purslane Salad
1 bunch Purslane, removed from stem
1 large seedless cucumber, sliced, salted and drained 
1/2 cup plain yogurt
2 Tbl fresh lemon juice
3 Tbl chopped fresh mint
salt/pepper


Mix all the ingredients in a bowl, serve as a side dish.


2. Fun Choi
This is similar to a baby bok choy.Awesome in soups or stir fried.
Sweet Hot Fun Choi
1 bunch fun choi sliced
2 Tbl vegetable oil
2 Tbl soy sauce
1 Tbl honey
1 tsp dried chili pepper


Heat the oil in in a pan over medium high heat. Meanwhile combine the soy, honey, and chili pepper in a bowl until incorporated. Add the choi to the pan, and saute until softened, about 4 minutes.
Add the sauce mixture to the pan and let caramelize around the choi for about 1-2 minutes.
Serve with toasted sesame seeds.


3.Cipollini Onions 
A huge favorite of mine, especially with a roasted chicken...
Glazed Cipollini
1 large bunch cipollini onions, skins removed, but tops on
couple dashes olive oil
1 Tbl chopped thyme
1/4 cup balsamic vinegar
salt


This is so easy...combine all the ingredients in a bowl toss, place in an oven proof dish, roast at 450 degrees for about 20-30 minutes, check them half way and toss again, the balsamic will create a wonderful sticky coating.


For the remainder of the ingredients (cabbage, scallions, mixed choi) I would do an asian coleslaw. Add some snow peas, onion, carrots...an asian vinaigrette and toasted almonds or peanuts, and voila, perfect summer side! 



I'm always to happy to help with recipe ideas, if any readers need some help, please let me know!

Watermelon Radish Salad

Finished product.

I recently received yet another box from The Chef's Garden. One of the bountiful ingredients in the box was a true favorite of mine: watermelon radishes. For those of you who have not tried one, imagine a delicate, almost sweet, buttery version of a regular radish. I decided to make a large salad to go with some grass-fed skirt steaks.
Recipe
3-4 large watermelon radishes, sliced thin (I recommend using a mandolin)
1/2 cup thinly sliced vidalia onion
1 cup cherry tomatoes
2 Tbl. good olive oil
3 Tbl. champagne vinegar
salt/pepper
Couple handfuls of greens (I used celery shoots, watercress, and bibb lettuce)

Toss all ingredients, except the greens, in a bowl, let sit for 30 minutes in the fridge. Serve on top of the greens.