As part of my Local Roots CSA, I'll be sharing easy ways to use up your produce. From prep to leftover hacks, I hope you learn to love cooking at home as much as I do!
Fried foods and bbq are great with slaw. The crisp vegetables and tangy vinegar help balance out fat and smoke. You won't believe how easy it is to make your own slaw! Swap our my rice vinegar for any other variety. Julienne root veggies like celeriac, beet or parsnip to replace the carrot.
|Things you'll need:|
|1 head of cabbage|
2 large carrots
1 cup of radish greens
1 tablespoon of rice wine vinegar|
1/2 teaspoon salt
2 grinds of pepper
Shred the cabbage with a mandoline, food processor slicer or sliced thinly with a sharp knife.
Julienne or shred the carrot. Combine the cabbage, carrot and other heart vegetables with the rice wine vinegar, salt and pepper. Let sit for 5 to 10 minutes. Finish with the radish greens, sprouts or any soft herbs.
Here are more things to do with your week 5 CSA share:
Blue potatoes are just like regular potatoes, except they are deep, dark blue when you cut into them. They boil, roast and fry just the same. Just like beets that bleed, your plastic cutting boards may have marks on them for a bit.
A fun thing to note is if you mix in white or red taters into your blue mashed potatoes, the turn a cute pastel purple.
I used mine in a crunch wrap! You can read my guide to constructing crunchwraps here. I fried cubed blue potato in oil until they were soft, then I added in chorizo and garlic. Piled with tortilla chips, shredded white cheddar, sour cream, chermoula, and hot sauce in a flour tortilla pocket and seared on the stove top.
White button mushrooms just need to be cleaned with a dry brush or paper towel. Cut off any black or slimy parts. Washing them make them slime, even more, when you cook them. Here is an easy 15-minute recipe for mushroom toast with melty cheese and zesty arugula salad.
Black radish woman
It looks like someone burned a bunch of turnips! Black radishes are large, black on the outside and stark white on the inside. They're a little funkier than little red radishes, if you want to eat them raw, I suggest cutting them small and sprinkling salt on them to soften them a little.
One way to use up a lot of radishes is to grate it. You can stir a spoonful into soups for more depth or into ponzu sauce to dip tempura. The same trick works with turnips and beets!
Here, I've cut them into thin slices and slowly cooked them in dashi broth. Then after the broth evaporated, I added a healthy pat of butter. Cooked until they browned on the edges.
Are you a member of Local Roots? Tag both @Randwiches and @LocalRootsNYC with the hashtag #MadewithLocalRoots when you use your produce. We want to see what you're making!
If you have cooking questions about anything you receive from your farm share, please ask me! I might have a few suggestions.