Thoughts on approaching this week’s box from subscriber Conne Ward Cameron.
Can you believe what a year it’s been for potatoes? I am delighted we are still receiving these sweet little red potatoes each week.
Lots of ideas here at https://grassfedcow.com/ingredient/potatoes/. Four years ago I ran an interview with Cory Mosser, then manager of Burge Organic Farm and now the founder of Natural Born Tillers. We were talking about potatoes and I wrote, “As for what to do with potatoes, Mosser laughs and says potatoes are so versatile, that if you have a hard time knowing what to do with them, you might just need to get out of the kitchen and go to a restaurant.”
Not that I’m encouraging you to go out and eat (although, yes, support your local restaurants) but I’m hoping you’re finding the bounty of potatoes a blessing and not a burden.
Let’s talk about those sweet little radishes. Soon we’ll be getting daikons, which many folks find a challenge. We have quite a few ideas for you, and we’ll talk about them then. But right now, we have sweet little radishes that look like Cherry Belle to me but they could be any variety!
At https://grassfedcow.com/ingredient/radishes/ we have a bunch of good ideas to use them beyond just slicing them into a salad.
I will always remember being part of a food co-op as a poor college student.. We got bunches of radishes every week and I became an aficionado of radish sandwiches. Then I learned this recipe from Jane Brody and that became our go-to for using up those radishes. https://grassfedcow.com/recipes/radish-swiss-cheese-salad/ There are no green onions in this week’s box, but if you have a pot of chives, that will do, too.
I saved this link from Serious Eats for other ideas on what to do with radishes: https://www.seriouseats.com/2015/05/what-to-do-with-radishes.html.
Here’s one more idea for a salad using many of the things in this week’s box. You want to make it ahead so the vegs have a chance to marinated. It’s perfect for a potluck – just take all the containers of vegs, then assemble onsite.
Chopped Salad
1/4 cup olive oil
1/4 cup lemon juice
1 tablespoon honey
Salt and pepper to taste
1 can cannellini beans or other white kidney beans, rinsed and drained
2 small sweet peppers, seeded and cut into bite-size chunks
1 cucumber, cut into bite-size chunks
1/4 head red cabbage, coarsely chopped (optional!)
Your bunch of radishes, bulbs halved or quartered (greens slivered)
Feta cheese, cubed
Chopped fresh parsley or mint, for garnish
Make dressing: Whisk together olive oil, lemon juice, honey, salt and pepper.
Put beans, peppers, cucumber and radishes in separate self-sealing plastic bags or containers. Pour 1 to 2 tablespoons dressing into each bag. Seal bags. Chill 2 to 4 hours, turning bags occasionally.
To serve, arrange vegetables and dressing along with feta cheese in strips on a serving platter. Sprinkle with fresh parsley and/or mint.