In this week’s share:
The curly cress has a peppery flavor and leaves that resemble a cross between curly and flat-leaf parsley. It adds a nice spicy bite to some otherwise mundane salad greens!
The beets went into the beet rosti, which I really liked but Habanero wasn’t as crazy about. (He said it tasted “earthy” and “like a garden.” That’s what you get with beets, I guess.) The perfume of the rosemary complimented the beets’ earthiness, and pan-frying gave this moist pancake a nicely crisped (though a little burned) exterior.
The French breakfast radishes were also prepared as planned: sliced thin on top of sweet-buttered bread, sprinkled with coarse grain sea salt. The butter’s sweetness rounded out the radishes’ slightly bitter bite, and both were enhanced by the salt. I used a gluten-free, rice-based bread (because it was all I had at the moment), but neither Habanero nor I liked the texture very much – too heavy. Next time we’ll try it on a lighter, toasted bread, or perhaps malba toast.
In this week’s share:
The bok choy already went into a quick stir-fry tonight, and turned out crisp and clean in flavor.
More adventures await the other vegetables this week! I’m thinking of making Mark Bittman’s beet rosti, pickling the turnips, and slicing up the radishes to top buttered toast (with a touch of sea salt – a variation on Ina Garten’s recipe).
I’ve also had a number of suggestions for the rhubarb – pie, crisps, shortcakes, cupcakes, even consuming it raw and dipped in sugar – but haven’t yet settled on a fate for them quite yet. (Too many exciting options!)
Any suggestions on what to make with these amazing vegetables?