Summer Veggies

Vegetables are a difficult thing for me. It's not a matter of taste. I love vegetables (and fruit), but when I have to choose and prepare them for myself, I run out of ideas really quickly. Carrots as a staple are easy, but get old fast, even when you start doing new and exciting things with them, like dipping them in hummus (yum). Microwaved frozen vegetables are also easy, but sometimes a little rubbery and tasteless. When I try to be more ambitious, though, I often end up finding an unused bunch of wilted spinach or some floppy asparagus at the back of my refrigerator which never made it past the good intentions of my grocery shopping the week before.

This summer I was talked into trying something new. Last year Brady purchased a half share in a local CSA, which meant that every other week throughout the summer and into the fall, he got a TON of produce from a local farm, often more than he could use before it would spoil. This year he decided a full share, split three ways, would be cheaper and more practical: 1/3 as much produce per pickup, but only one week between pickups instead of two. The price was quite reasonable (I already spend a good chunk of my weekly grocery budget on produce), and I knew what I was getting into thanks to Brady's rigorous documentation of his spoils over on his blog last year, so, along with Kara, I agreed to participate.

We're two pick-ups in now, and I'm loving it. I love that it's really good produce, but I especially love not having to decide. I know what I have to work with and I go from there. Sometimes this means learning to work with vegetables that I would never have chosen to try on my own, like kale (I admit I still have to figure that one out) or curly mustard.

Or radishes. We got a ton of radishes from our first pick-up, even split three ways, and I was at a loss. I ate a couple of them plain, but what do you do with radishes besides put them in salads? By the time pick-up #2 came around, most of my radishes were still sitting in a bag in my refrigerator. And then we got more.

So with twice the number of radishes to use up, I did a google search for recipes, and found two that managed to use up not just all of the radishes, but all of the greens as well - nothing wasted! And both of the recipes were really good. The other night Brady asked if I was going to be the one doing the blog documentation this year, and while I don't know that I'll actually document what we acquire on a weekly basis, I expect you'll see a fair number of recipes from me this summer (but without the lengthy introduction). Here are the first two.

Mexican Coleslaw
I don't mind coleslaw, I'm just not a huge fan. But since shredded cabbage is really cheap compared to other bagged salads, I keep trying out unique coleslaw recipes. This is the first one I've ever gotten excited about - I think it's the black beans that make the difference. It's good plain, as a side dish, but I've also been wrapping it in tortillas for a nice lunch.

4 cups shredded coleslaw mix (from a 16-ounce bag)
1 1/2 cups radishes cut in thin slices
1 can (19 ounces) black beans, rinsed and drained
2/3 cup chunky salsa
1/4 cup lite mayonnaise

In a medium bowl combine coleslaw mix, radishes and black beans. Stir in salsa and mayonnaise. Can be served immediately or chilled. Yield: 4 to 6 portions, 7 cups.


Radish Top Soup
I didn't set out with the intention of using any of my radish greens, but I stumbled across this recipe, which just happened to call for exactly as many cups of radish greens as I had. And it was really good. When I described it to Kelsey she thought it sounded disgusting, and I can understand that. But it's got a very good flavor, and a pretty green color. I never have whipping cream on hand, and this was thick and flavorful enough that I would have felt comfortable using milk instead. (I didn't, though - I used sour cream since I had some to use up.)

2 tablespoons butter
1 large onion, diced
2 medium potatoes, peeled and cubed
4 cups raw radish greens
4 cups chicken broth
1/3 cup heavy whipping cream (or some substitute)

Melt butter in a large saucepan over medium heat. Stir in the onion, and saute until tender. Mix in the potatoes and radish greens, coating them with the butter. Pour in chicken broth. Bring the mixture to a boil. Reduce heat, and simmer 30 minutes.

Allow the soup mixture to cool slightly, and transfer to a blender. Blend until smooth. Return the mixture to the saucepan. Mix in the cream. Cook and stir until well blended.