6.28.17 Wisconsin Grown | Part 9
Another week, another lovely CSA box packed with all sorts of beautiful vegetables. This week’s selection is mostly greens, from curly kale, to bunches of broccoli, to big tangled messes of garlic scapes, plus some carrots, to keep things from being a little too monochromatic. Most importantly, it’s all going to be delicious. Here’s what we’ll be cooking with it this week:
This week’s Bok Choy is probably going to end up in potsticker form along with some of our Scallions in these Pork, Bok Choy and Scallion Potstickers.
I recently got my hands on a new cookbook - Joshua McFadden’s Six Seasons: A New Way with Vegetables, and I’m seriously in love. I can’t wait to cook everything in this book, starting with the Lamb Ragu with Carrots and Green Garlic, which sounds like the best possible way to use up this week’s Carrots and Garlic Scapes, which we’ll sub in for the the green garlic.
And if that’s not enough, my wonderful new cookbook also has an awesome looking Turnip Salad with Yogurt, Herbs, and Poppy Seeds which is going to allow me to make good use of our Hakurei Turnips, and maybe a few extra Scallions to boot.
We’ll also be doing some serious snacking this week by turning our Kale into Kale Hummus, and eating it with plenty of toasty pita chips on the back porch.
It’s still strawberry season, and we’ve still got plenty of Lettuce, so I’m thinking this Strawberry Salad with Raspberry Cinnamon Vinaigrette probably needs to happen this week as well.
We’ve got a giant head of Broccoli on our hands, and I can’t think of a better way to use it than to make up a big batch of The Leek and the Carrot’s Broccoli and Kohlrabi Salad. It’s going to go great with all of the grilling we’re sure to be doing in the near future.