CSA box item uses
- LindaWhit Jul 1, 2013 07:12 PM
I did a search, but there was nothing ongoing, so I figured I'd start a new thread.
I'm going to be eating a LOT of veggies these next few days. The CSA was overflowing today. My portion (I split a full share with two other coworkers):
5 large leaves of Swiss chard
2 large garlic scapes
3/4 lb. sugar snap peas (and I never ate any from y share last week!)
medium-sized bag of spinach
2 medium-sized spring turnips and their greens
3 very large green onions
entire bunch of curly kale
1 medium-large zucchini
1 small fennel bulb and fronds
The Swiss chard can be sauteed; so can the spinach. The sugar snap peas can be steamed or sauteed or eaten raw. The zucchini can be sauteed. The kale will go into soup. The green onions can go into sautés or into scrambled eggs.
It's the spring turnips and fennel where I'm at a loss. I've tried fennel once before and found it a bit overwhelming. Is there a way to temper the very licoricy flavor, or is that just the way it is?
And how to use the spring turnips?
For the turnips, make mashed potatoes out of them.
Roast them, then combine them with some boiled potatoes, and mash them together. I also like to add some roasted garlic into the mix, but that's optional.
As for the fennel, roasting them takes the bite out of them and in fact makes them wonderfully sweet.
Mashed potatoes and turnips. Got it. I will have to wait until it cools down a bit with our weather.
And roasting - again - that I can do. Once the weather cools down. Or....I could use my convection toaster oven. Will have to see how they fit in with what I'm cooking. What do you usually serve roasted fennel with - it sounds like it might work with pork?
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You can make quick pickles out of the turnips.
If it's young fennel, slice very thinly (use a mandolin to make it go faster) and turn into a salad to serve with grilled shrimp.
I like it on its own, with plenty of S+P, but you can also add any green herb that appeals (like a bit of thyme). Another way to amp the contrast with the anise flavor and emphasize the sweet is to saute some sliced onion along with it. I don't slice it super-duper thin to cook it, though, just for raw salads. You'll find that a knife will do the job because the layers of the bulb will tend to come apart as you slice, especially once you excise the hard core at the base (similar to an onion).