2019 Produce CSA week 3 - Riverview Farms

Thoughts on approaching this week’s box from subscriber Conne Ward Cameron.

Will this weekend’s record hot temperatures turn those gorgeous heads of lettuce to something too bitter to eat? Guess we’ll know next week when we see if our boxes are overflowing with lettuce again.

I am not a fan of this much heat this early in the year so I’m going to https://grassfedcow.com/ingredient-list/ in search of cooling recipes. I’ve separated the greens from the beet roots and I’m planning to make https://grassfedcow.com/recipes/2017-beet-and-mint-slaw/ because I still have some green onions from last week and there’s plenty of mint in the garden. No fennel means I’ll probably finely shred a little of that cabbage into the mix.

Kale tabouli https://grassfedcow.com/recipes/kale-tabouli/ is a staple at our house and with tomatoes and cucumber and kale in the box (and the aforementioned green onions in place of the diced onion that recipe calls for), I’m good to go for another salad that gets better and better over the course of a few days.

One more cool recipe will be the another household staple, radish and Swiss cheese salad. https://grassfedcow.com/recipes/radish-swiss-cheese-salad/. And with that we’ll have three salads tucked away to be nibbled on whenever the mood strikes.

I am getting to things too late tonight to tackle, so I’ll make those salads tomorrow.

And I’ll figure out something for those beet greens when I’m ready to do a little sautéing.

For one more simple slaw recipe, I offer you this one. Provenance unknown! It’s Vidalia onion season and soon we’ll be getting some sweet onions in our box. That head of cabbage will actually hold up fine for a few weeks (refrigerated, of course) so you could wait to make this, or make it with a store bought Vidalia. Quantities of cabbage and onion are up to you.

Spicy Cabbage and Sweet Onion Slaw

Cabbage, thinly shredded
Vidalia onion, thinly sliced
Handful fresh mint and cilantro leaves, minced
1 to 2 green Thai bird chilies
1 tablespoon juice from 1 lime, plus more to taste

In a large bowl, combine cabbage, onion, herbs, chilies, and lime juice. Season with a big pinch of salt and massage to soften slightly. Taste and season with more salt or lime juice to taste. Serve immediately. (But also good on subsequent days. We love it with Riverview sausage.)