Another week, another massive haul! This week’s veggies lived up to the email earlier in the week — our CSA delivered everything they said they would… and it was a pretty long list!
First up this week: we finally got our radishes! They were huge, and I was excited to see some white ones as well as the traditional red ones in there. We also got two (quite sizeable) beets, some rainbow chard, another enormous napa cabbage, along with a (round, this time) head of lettuce, a bag of mesclun, some snow peas, and more lemon thyme. (They did the “choose your own herb” thing again — and I love that idea!)
Having eaten them tonight, I can say that we didn’t particularly notice much of a flavour difference between the white and red radishes. (Umm, of course, we did have them in a curry, so perhaps I’m not really giving them the chance they deserve here.) I am also proud to report that although I was indeed sorely tempted to throw out those beet greens, I actually cut them up and threw them into the curry too. Go me!
I am, however, a little intimidated by the quantity of napa. Boj and her family tend to eat more salads than we do (I can’t help it; I am just not a leaf salad girl), so she kept the lettuce while we took the cabbage. I’m definitely planning on stir-frying some of it (probably with perogies; and leftovers would go well with noodles), and I could probably make a freezer batch of cabbage rolls for fall but… what to do with the rest? Part of me is tempted to try out a mini-batch of sauerkraut, although I’ll need to do a little research, since I’m pretty sure most recipes advise against using napa cabbage for it. Still, it would be a good way not to waste any of it!
It’s entirely possible that the only reason I’m thinking of this is because I’ve been thinking more about pickles lately. Namely, my dislike of them. I do like pickled beets (in small quantities), probably because I have fond memories of shelves of those ruby jars in the basement of the house I grew up in, but otherwise? Not so much. Still, I recognize that they’re a versatile condiment to have around, and since so many people seem to enjoy snacking on them, I figured I should give it a shot. Especially when Deb mentions one that’s actually a little on the sweet side. So… I grabbed a mess of peas out of the garden and gave it a shot!
Huh. I should maybe explain that the jar was full of peas when I actually made this, three days ago. So I suppose that’s some measure of success, that I have been eating them. Having said that, I can’t honestly say that I like them either. (The Boy has flat-out declared that he’s not a fan.) Still, I’m trying to give them a chance. I have plans to try a daikon radish and carrot pickle soon, too. Possibly my tastebuds may yet evolve… possibly.