This past week we entered the sixth week of our workplace CSA with Plainsong Farm. Since June, we have been heading down to the Fulton Street Farmers Market on Wednesday afternoons with our bulb crate in tow. There we greet farmer Mike and grab our veggies before heading back to the office to divvy up our bounty. As a staff we have been sharing recipes and tips and tricks with each other as we try new veggies and attempt to get creative with some mainstays. Below are a couple of simple and quick recipes that we tried this past week. Enjoy!
To prepare the radishes: Slice off the tops and bottoms of the radishes, then use a sharp chef’s knife or mandoline to slice the radishes into very thin rounds. Pack the rounds into a pint-sized canning jar. Top the rounds with red pepper flakes and mustard seeds.
To prepare the brine: In a small saucepan, combine the vinegar, water, honey or maple syrup and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.
Let the mixture cool to room temperature. You can serve the pickles immediately or cover and refrigerate for later consumption. The pickles will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling.
Recipe courtesy of Cookie and Kate
Make the dressing: Combine the balsamic vinegar, lemon juice, salt and pepper in a small bowl and mix well. Set aside. In a large salad bowl, combine the remaining ingredients. Pour the dressing into the salad and toss to coat.
Recipe courtesy of Ahead of Thyme
Heat the oil in a medium skillet. Sauté the onions slowly over medium-low heat, stirring frequently until nicely browned. Combine the onions with the remaining ingredients in the container of a food processor.
Process until smoothly pureed, scraping down the sides as needed. Transfer to a serving bowl and serve as suggested. Store leftovers in an airtight container, and bring to room temperature before serving again.
Recipe courtesy of Veg Kitchen
Preheat oven to 425 degrees. Place squash in a greased 15x10x1-inch. baking pan. Mix oil, garlic, salt, oregano, thyme and pepper; drizzle over squash. Toss to coat. Roast 15-20 minutes or until tender, stirring occasionally. Sprinkle with parsley.
Recipe courtesy of Taste of Home