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Happy Solstice: Crunchy Veg!
A lot can happen in a weekend! In a few short (long) days our broccoli went kaboom, our next round of peas swelled noticeably, the conehead green cabbages filled out, the carrots sized up, and shades of pink started developing in the new strawberry patch (= berries soon!). My farming self esteem always bumps up a notch once we have carrots to share with you, because whereas you might be eating your kale and braising mix dutifully each week, I bet you're going to devour your fresh bunch carrots gleefully. We're all human after all, hard-wired to love the sweet stuff. The carrots are also an indicator of other crunchy things to come, like beets and cauliflower, and yes, those pointy green cabbages in your tote this week (great for slaw, super tender and sweet).
There's also a bag of sunflower shoots for everyone this week. Our winter CSA members will know what to do with them, but if this is your first try I have a couple tips. My favorite way to eat them is raw in salads (give them a rinse and a spin dry first). For some reason they are especially good with avocado. They also make beautiful garnish on any kind of dish, like potato salad, fish tacos, or try this Miso-Glazed Black Cod on Sunflower Shoots.
My guess is that the fish would go great with this spin on broccolini/broccoli: Broccolini with Spicy Sesame Vinaigrette.
Enjoy the crunch, and the longest day of the year tomorrow!
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