THIS WEEK’S RECIPES:
I am so pleased to be able to offer these little beauties in this week’s share. Radicchio really is the essence of a winter csa share. There is not many other greens that can withstand 5 degrees like radicchio can. While it is gorgeous, beware as it is considered a bitter green. The two ways I recommend enjoying radicchio:
1. Radicchio Salad. It goes great in salads, massage it a little, with some salad dressing. it pairs well with citrus, as well as balsamic vinegar, crumbly cheeses, and dried fruits and nuts.
2. Grilled/Charred Radicchio. Char it in a cast iron skillet, or put on the grill for a few minutes, this char can often take the bitterness out of the radicchio. Serve with a balsamic vinegar sauce, possibly. yum. Radicchio and red meat often pair well together, or on the other side, grains, like quinoa.
Other Root Vegetable Recipe Ideas:
we love this tasty root veggie, which is similar in taste and texture to a potato, just a little nuttier. We recommend using every bit of these and leaving the skin on. try using a cheap nail brush or another root vegetable brush to clean them.. Roast them, mash them, make soup, hash browns, a gratin, put them with a roast, the possibilities are endless!Root vegetable Pot Pie
. Click hereVegan Root Vegetable Fajitas
– Click here.
Roasted Root Vegetables with Tomatoes and Kale: here
–Mashed turnips or rutabegas. Chop them up, boil them, then add some butter and cream and whip them up. Add in some potatoes, if you want to mask the flavor a bit. Add in some chopped turnip greens even, or top with cheese.
-Marinated Kohlrabi. I like to eat kohlrabi raw in salads, but i find it helps if you marinate it first in a little olive oil and lemon juice. It helps cut the strong turnip flavor kohlabi tends to have. Its great shredded into salads with carrots, or cabbage.
-Chinese and turnips and kohlrabi, all go very well together. In a stir fry, or cold salad, or wrap. They are work well with asian flavors also.