We are eating a lot of greens right now, a lot of scallions. I have to admit something. I don't know if I've ever used a "CSA share". Every year I think I should take home a share and see what that is like... I know that many of our members share their share or have a small share if they pick up at the farm and that is plenty of produce for them. But I have to say, one of the best parts of farming for me is that I get to cook with as many vegetables as I want on any given day (within the season). True confessions here - we are eating a bunch of scallions, bunch of greens, and salad every day right now. So in our kitchen we are probably consuming at least 3 shares a week! Lucky, lucky us!
We also get to peruse the fields for tasty things that aren't in the share for some logistical reason or another. So many of the recipes here will probably include other season ingredients that are most likely available at your local farmer's market. Case in point, tonight's dinner:
Warm Chicken Salad with Turnips and Radishes
2-3 hakurei turnips, diced
1 bunch radishes, thinly sliced
Heat these in a pan over medium eat with a little sesame oil until just a but warmed, but still crunchy.Add chunks of left over roast chicken and warm to take out the chill if it has been in your fridge. Take of the heat and put into a large bowl with:
handful of mint and cilantro, chopped
1 bunch scallions, chopped
Make a dressing with a thumb of grated ginger, juice of a lime, some soy sauce and some olive oil.
Toss and serve over some lovely lettuces! Serve with basmati rice if you wish.
