Here it is, our first Redland Organics CSA box. We picked it up today and I immediately got to finding out more about some of its contents and what I may do with them. Since it’s a lot of food (only full shares are available for trial memberships) I figured I’d try to plan ahead and get ideas for the ingredients that I’m less familiar with. I’m a little worried about using everything but excited about the prospect of trying new recipes and having at home, ingredients I seldom buy.
The first thing that popped out at us when we arrived was the large head of white cauliflower in our box. Growing up, I used not to eat it at all. The strange smell that invaded the house when it was cooking wasn’t appetizing at all to me, but later I became more tolerant of it. D, on the other hand, likes it so he was happy to see it in our box. Currently cooking in my head … Cauliflower puree
The box also included:
Daikon radishes – They look a bit like a white carrot. As I learned in my research, they’re popular in Japan and are low calorie but high in nutritional content. I like the traditional red, round radishes raw and in salads so I’ll probably end up using these the same way.
Turnips – Alice Waters’ latest book “The Art of Simple Food” has a nice section on vegetables. For turnips, she suggests buttered, steamed or in a winter minestrone.
Lemongrass – I was a bit at a loss here. I’ve had lemongrass before in Thai cooking but I’ve mostly consumed it in tea. Still working on ideas for this one.
Fennel – After reading rave reviews about roasted fennel, that’s the route I’m taking. I may roast it with some potatoes and serve it with chicken for a very simple weekday dinner.
Carambola a.k.a Star Fruit – I could eat fruit all day so I wish the box had more fruit in it. I’ll probably eat these on their own with breakfast or add them to a nice fruit salad to bring to work.
Red chard – This might work wilted with a bit of olive oil and shallots. Not too excited about this one yet.
Callaloo – I hadn’t heard about callaloo before today. Popular in Caribbean cooking, this amaranth green is used to make a dish that shares the name with the leaf. Any ideas?