Thoughts on approaching this week’s box from subscriber Conne Ward Cameron.
Happy All Hallow’s Eve. I’ve always been enchanted by Irish turnip lanterns. Wonder if I can turn my daikon into a long, skinny lantern?
Really. It may be a tossup as to which vegetable is the most perplexing/daunting when it arrives in your box. But I’m betting the daikon radish is in the top three. (The others might be weeks and weeks of okra and the occasional kohlrabi – if only because people are unfamiliar with it.)
Daikon. What in the world do you do with it? If you don’t want to make a lantern, we have ideas for you at https://grassfedcow.com/
But while we’re waiting for those turnips, the Radish-Potato Salad from Scott Serpas is fabulous and yes, you have the main stars in your box – radishes, carrots, potatoes. https://grassfedcow.com/
And remember, the daikon will only get bigger as the season goes on, so figure out some ways to enjoy them and don’t let them build up from week to week! The only thing more daunting than one daikon is a refrigerator drawer with three!
I must say the biggest surprise to me in opening my box was the size of that bunch of collards. Who knew collards had been getting so big so fast?
Let me commend to you this warm collard dip recipe from Urban Foodie Store in College Park. We ran it in the AJC last year. The recipe calls for two bunches or 1 pound of collards and today’s bunch weighed in just right. If yours is a little skimpy, it would work perfectly well to throw in some mustard greens. Or …. make this with mustard greens instead. Or with a mix of the greens and include those pretty radish tops ….
So many choices. But with all that cream cheese and sour cream and Parmesan …. this is one delicious, if indulgent dish.
Warm Collard Green Dip
Chef Michele Tompkins, “executive foodie” and managing partner of Urban Foodie Feed Store: Kitchen & Bar in College Park sends us this recipe that updates your favorite spinach dip with extra-healthy collard greens and a nice chive topping. No more frozen spinach and packaged onion soup mix.
Tomkins says she likes to serve this with crisp tortilla chips, although you can use warm tortillas if you prefer. And if you like your food on the spicy side, add a bit of your favorite hot sauce.
For the wine, she suggests a Pinot Grigio or Sauvignon Blanc.
1 tablespoon extra virgin olive oil
1 small onion, diced (about 1 cup)
3 garlic cloves, minced
1/4 cup white wine
2 bunches (1 pound) collard greens, stems removed and chopped (about 7 cups chopped greens)
2 (8-ounce) packages cream cheese, softened
1 cup sour cream
1 cup grated Parmesan, divided
1/2 teaspoon red pepper flakes
2 tablespoons chopped chives, divided
Salt and pepper, to taste
4 1/2 teaspoons chopped cooked bacon
Preheat oven to 350 degrees. Lightly oil an 8-inch square baking dish.
In a skillet, heat oil over medium heat. Add onions and cook until translucent. Add garlic and saute 1 minute. Add wine. Stir in collards, cream cheese, sour cream, 3/4 cup Parmesan, red pepper flakes and 1 tablespoon chives. Continue cooking until everything is well combined and cheese has melted. Taste for seasoning. Pour mixture into prepared baking dish and sprinkle with remaining 1/4 cup Parmesan. Bake until the mixture is bubbling and the top is a light golden brown. Remove from oven and sprinkle with remaining tablespoon of chives and chopped bacon. Makes: 5 cups
Per 1/4-cup serving: 142 calories (percent of calories from fat, 78), 5 grams protein, 3 grams carbohydrates, 1 gram fiber, 12 grams fat (7 grams saturated), 33 milligrams cholesterol, 158 milligrams sodium.