This week's box contains:
- Chantenay Carrots
- Lacinato Kale
- Green Garlic
- Hearts of Escarole and Little Gem Lettuce
- French Breakfast Radishes
- Rainbow Chard
- Calçot Onions
Similar to the carrots below, I plan to slice these into "French fry" sized pieces and roast them, though for parsnips I add garlic. My adaption of Alana Kellogg's recipe can be found here.
Baked Carrot Oven Fries from 101 Cookbooks.
I'll uses this up as I go, this week and next.
I stumbled upon a recipe for Three-Greens Ribollita Soup from the new cookbook I got last Sunday: Color Me Vegan.With collards left from last week, and two greens this week, it's perfect.
Risotto for sure. Michele Ana Jordan has an excellent recipe in her book The New Cook's Tour of Sonoma.
Hearts of Escarole and Little Gem Lettuce
For the escarole, I'm going to make Escarole and White Bean Soup. It's easy and really, really good.
I must admit, I tossed the little gem lettuce. I received two small heads, each about the size of tennis ball. Yes, I regret it now. I am simply going to have to push myself on the lettuce front this year...
French Breakfast Radishes
I'll just clean these up and eat them out of hand.
See above; Three-Greens Ribollita Soup from Color Me Vegan.
We've got a bit of a backlog on these onions receiving them two weeks in a row. Since they freeze well and are delicious, I'm going to make a double batch of Chinese scallion pancakes. Worth noting that I substitute buckwheat flour for some of the all-purpose recommended in this recipe and use a mixture of toasted and regular sesame oil.