Cooking in Season
week 1
week 1
Hi. Welcome Members! Over the next few months, we are going to move through the Ohio growing season where we’ll taste the crisp spring through the lettuce and berries, and really feel the summer heat through the tomatoes and sweet corn, finishing up in the fall’s preparation for winter with butternut squash, potatoes, and storable root veggies and apples. It is challenging to try to use things in your basket as they come, but I find that a lot of things that are in season together in the garden also go well together in the kitchen.
Anyway, here are a few things to remember as we start the season:
1. Wash your fruits and veggies. Everything is fresh picked and might still have some dirt on it, but before you eat it, definitely give it all a rinse.
2. Bring back your baskets from the week before. We reuse.
3. Some things such as cabbage and broccoli are so delicious that everything wants to eat it and since we don’t use harsh chemicals, I recommend a cold salt water bath before cooking just to be certain you are bug free.
4. There is still time to move up basket sizes if you would like more produce. We will pro-rate the remainder of the season. Just email me – janeehouston@gmail.com
5. Let me know if you would like eggs or herbs a day or so before pickup day and I will have them ready. Herbs are $2 and eggs are $3. – also, we love to barter! This week we would like to trade your old, leaky garden hoses for eggs or herbs. Our melon patch will thank you.
In your baskets this week, we have the last of the June strawberries. These tiny berries pack big taste, almost like candy, only good for you. Our asparagus is chemical free and delicious. Just bend them in half until they snap and discard the bottom part. Our celery is not blanched and really tastes like… celery. Also, some baskets have fresh lettuce and others have watercress, an “eat wild” sweet green that can be eaten like lettuce.
The veggie of the week is radishes. I love vegetables, but radishes are the one that make me cringe. Jason thinks I am crazy not to eat them fresh and my grandma eats them straight out of the garden with bread and butter, but I can’t stand them fresh unless they are sliced thin and hidden in a salad. So, here is a simple recipe from allrecipes that takes the bite out of them making them into a mild radish flavor that kinda tastes like a potato for those non-radish lovers like me.
20 ounces radishes, sliced
2 cloves garlic, minced
Drizzle of olive oil
1 cube ice
Salt and pepper to taste
1 – preheat the grill for high heat.
2 – place radishes, garlic and ice cube on a double layer of aluminum foil large enough to wrap contents. Drizzle with olive oil (or a dab of butter) and salt and pepper to taste. Tightly wrap foil.
3 – place foil packet on the grill and cook for 20 minutes until radishes are tender.
Hope you all enjoy. See you next week as the beans, new potatoes, and kohlrabi start coming in and more berries turn ripe.
Anyway, here are a few things to remember as we start the season:
1. Wash your fruits and veggies. Everything is fresh picked and might still have some dirt on it, but before you eat it, definitely give it all a rinse.
2. Bring back your baskets from the week before. We reuse.
3. Some things such as cabbage and broccoli are so delicious that everything wants to eat it and since we don’t use harsh chemicals, I recommend a cold salt water bath before cooking just to be certain you are bug free.
4. There is still time to move up basket sizes if you would like more produce. We will pro-rate the remainder of the season. Just email me – janeehouston@gmail.com
5. Let me know if you would like eggs or herbs a day or so before pickup day and I will have them ready. Herbs are $2 and eggs are $3. – also, we love to barter! This week we would like to trade your old, leaky garden hoses for eggs or herbs. Our melon patch will thank you.
In your baskets this week, we have the last of the June strawberries. These tiny berries pack big taste, almost like candy, only good for you. Our asparagus is chemical free and delicious. Just bend them in half until they snap and discard the bottom part. Our celery is not blanched and really tastes like… celery. Also, some baskets have fresh lettuce and others have watercress, an “eat wild” sweet green that can be eaten like lettuce.
The veggie of the week is radishes. I love vegetables, but radishes are the one that make me cringe. Jason thinks I am crazy not to eat them fresh and my grandma eats them straight out of the garden with bread and butter, but I can’t stand them fresh unless they are sliced thin and hidden in a salad. So, here is a simple recipe from allrecipes that takes the bite out of them making them into a mild radish flavor that kinda tastes like a potato for those non-radish lovers like me.
20 ounces radishes, sliced
2 cloves garlic, minced
Drizzle of olive oil
1 cube ice
Salt and pepper to taste
1 – preheat the grill for high heat.
2 – place radishes, garlic and ice cube on a double layer of aluminum foil large enough to wrap contents. Drizzle with olive oil (or a dab of butter) and salt and pepper to taste. Tightly wrap foil.
3 – place foil packet on the grill and cook for 20 minutes until radishes are tender.
Hope you all enjoy. See you next week as the beans, new potatoes, and kohlrabi start coming in and more berries turn ripe.
~janeé
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