Contents of this week’s box: celery, hakurai turnip, tomato, cucumber, green onions, broccoli, yellow squash, kohlrabi, radishes, zucchini, lettuce mix, cabbage, bok choy
Does today’s box have the last lettuce for the season? Maybe. We will miss the lettuce when it finally goes. My husband has become a salad fanatic, fixing himself a main dish salad almost every night. He won’t eat the cucumber and he won’t eat the radishes, but he will eat the lettuce and then rummages in the refrigerator for whatever he thinks works as “salad.” This week it’s been shrimp salad – three different versions for a story I’m doing on Gulf shrimp. Maybe he’ll cut up part of a tomato.
I on the other hand was excited to see another beautiful cauliflower. Last week I wrote about grilled cauliflower with a beer-raisin sauce. This week I’m back with another grilled cauliflower idea – but this one has a miso-mayo sauce – down at the bottom of this message. It’s from Epicurious and I’m looking forward to it for Memorial Day weekend. Or you could just roast your cauliflower. These heads have been so sweet they would be delicious prepared as simply as possible.
But that bok choy may be stumping you. For some of us, it’s a challenge to come up ideas several weeks in a row. I dug out this old recipe from Bon Appetit – a salt-and-squeeze slaw. You could use almost anything in today’s box. The recipe is down below.
And then there’s that kohlrabi. And the turnip. Does the kohlrabi surprise you or have you been enjoying Riverview’s box long enough that it’s become an old friend. I think I am always reciting the story that Charlotte once told me she enjoyed including it in the boxes just to see the looks on our faces when we receive it. I haven’t cut into this one, but if it’s tender enough, it’s perfect for eating like an apple or a jicama. Just slice it up, sprinkle with lime juice and a little chili powder if you like, and munch away. That’s what I’ll be doing with the kohlrabi.
I’m afraid the turnip is going to join last week’s bulbs. I just never got them cooked. The good news is that these big bulbs have some staying power, so last week’s bulbs are still fine. You could make the kohlrabi and turnip slaw at grassfedcow.com. No carrot in the box, but substitute some radishes for color. Maybe my husband will decide it’s ok to put some old vegetable salads on his lettuce and call it dinner.
Grilled Whole Cauliflower with Miso Mayo
1 large head of cauliflower, leaves removed, stem trimmed
1/2 teaspoon kosher salt
4 tablespoons unsalted butter
1/4 cup vinegar-based hot sauce (such as Frank’s)
1 tablespoon ketchup
1 tablespoon soy sauce
1/2 cup mayonnaise
2 tablespoons white miso
1 tablespoon fresh lemon juice
1/2 reaspoon freshly ground black pepper
2 scallions, thinly sliced
Prepare a grill for medium-high heat. Sprinkle cauliflower all over with salt in a large microwave-safe bowl. Cover with plastic wrap, pierce plastic a few times with a knife to vent, and microwave on high until a paring knife easily slides into stem, about 5 minutes. Let cool slightly. (Alternatively, set a steamer basket in a large pot filled with about 1″ salted water. Cover pot and bring water to a boil. Add cauliflower, cover, and steam until a sharp paring knife easily slides into stem, about 5 minutes. Transfer to a plate and let cool slightly.)
Heat butter, hot sauce, ketchup, and soy sauce in a small saucepan on grill, stirring occasionally, until butter is melted, about 2 minutes. Brush cauliflower all over with sauce and grill, covered, 10 minutes. Turn cauliflower over, brush with sauce, and grill, covered, 10 minutes. Continue to grill, brushing and turning every 10 minutes and reheating sauce as needed, until cauliflower is lightly charred on all sides and fork-tender, 25–30 minutes. The sauce should be used up by now, but if not, brush any remaining sauce over. Transfer cauliflower to a plate and let cool slightly.
Whisk mayonnaise, miso, lemon juice, and pepper in a medium bowl until smooth. Spread on a plate. Set cauliflower on top and scatter scallions over.
Salt-and-Squeeze Slaw
6 cups thinly shaved or sliced vegetables (such as cabbage, cucumbers, and/or radishes)
1/4 red or white onion, very thinly sliced
Kosher salt
1/4 cup seasoned rice vinegar
2 tablespoons extra-virgin olive oil
Combine vegetables and onion in a medium bowl; season generously with salt. Let sit until they start to release their water, 8–10 minutes, then begin to massage, gently at first so they don’t break, then harder as they begin to expel their liquid, until softened to about the texture of coleslaw. Pour off all excess liquid and add vinegar and oil; toss to coat. Taste and season with more salt if needed. Do Ahead: Slaw can be made 3 days ahead. Cover and chill.