- Green Garlic
- Chioggia Beets
- Salad OR Romaine Lettuce
- Cooking Greens
From last week's box, we still have a few turnips and carrots, all of the cabbage, and yes, the radishes. I'm will be traveling during the next week, so tomorrow night will have to include cooking some of the veggies for long term storage.
If you've not tried green garlic before it is worth seeking out. My favorite way to use it is in risotto. We're having it for dinner tonight, with a side of baked carrot fries. Here is a recipe from Michele Anna Jordan's The New Cook's Tour of Sonoma.
Green Garlic Risotto
by Michele Anna Jordan
3/4 pound green garlic
6-7 cups stock (chicken or vegetable)
2 tablespoons unsalted butter
1 shallot, minced
3 garlic cloves, minced
1 1/4 cup carnaroli or arborio rice
3 ounces parmesan or asiago cheese
2 tablespoons chives or italian parsley
Clean and trim the roots from the green garlic. Slice the white and light green portions; coarsely chop the tops and add to a pot with the stock; simmer. Melt the butter, saute the sliced green garlic and minced garlic. Add the rice and stir to combine. Add the stock through a wire mesh strainer, one ladle at a time, stirring till absorbed before adding the next. When all stock has been added, stir in the cheese and serve. Top with chives or parsley.
Nutritional Information (per the Calorie Counter at MyFoodDiary.com)
Calories: 350, Total Fat: 7.9g, Cholesterol: 17mg, Carbohydrate: 59g (2g dietary fiber, sugar 2.5g), Protein: 7.4g
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