This week in the CSA: a riot of greens and reds. We have spring onions, romaine lettuce, a bunch of radishes, red chard, strawberries, apples, baby bok choy, and cucumbers. Also bread (Great Harvest challah) and Breezy Willow’s own eggs.
I love getting Breezy Willow’s eggs because their heritage hens lay speckled and colored eggs. I can’t really taste any difference, but they sure are pretty to look at.
They are terrible for boiled eggs, though; since they’re so fresh, they are very hard to peel.
Anyway, back to this week’s pickup. I love this recipe for butter-braised radishes; it takes away the harsh bite and leaves them nutty and sweet. Halfway through the simmer I throw the radish greens in to cook as well; they retain some of the bite but get softened by the butter and the long braising time.
It’s not pretty but it’s incredibly good. Tastes like spring.
I love all the colored eggs we get from free range chickens in the CSAs.
I would put some aside to age, before I made them as hard boiled eggs.
I like your radish recipe. Ths week I am using our radish greens in a pesto.
I really enjoy learning to do new things by getting a CSA box.
Aging eggs would be the way to go. I definitely need to plan hard boiled eggs ahead of time. That, or I just deal with lots of little pits and scars in the whites of my hard boiled eggs.
I love your idea to make pesto of the greens! I may be doing that in future. Pesto is such a perfect warm-weather ingredient.
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