CSA Week 4: cabbage, basil, cilantro, scallions, salad greens, spring onions, kale, broccoli rabe, snap peas, zucchini, summer squash. Great slaw ingredients this week — just in time for the Fourth, too. Below is a recipe for my favorite buttermilk dressing, which I love for slaw — so much lighter than mayonnaise-based dressings, and delicious, too: vinegar, Worcestershire, and hot sauce give it a nice kick/bite. I used cabbage, basil, cilantro, scallions, and two turnips from last week’s CSA as well as a couple of carrots. Forgive me for repeating myself: broccoli rabe, roughly chopped, with the crème fraîche dressing and toasted breadcrumbs or grated parmesan cheese or both is so good.
Snap peas: raw, delicious with hummus.
A few other ideas: I have been dying to make these cabbage pancakes. My friend Anna’s zucchini and goat cheese tian is so good!
A few weeks ago, I made a batch of zucchini pickles. The recipe comes from The Zuni Café Cookbook, and we have been devouring them on veggie burgers and regular burgers alike. I wrote about the two-phase pickling process over on Food52.
A few more zucchini ideas on this board.
The biggest challenge for me these past few weeks has been prioritizing the order of consumption. Greens, as a rule, should be eaten first — cabbage, zucchini, squash, turnips, etc, will all last longer in the fridge — but with so many greens, it’s hard to keep up. Unfortunately my tatsoi got neglected, and I found it shriveled in its bag — so sad. But! A little soak in cold water with a splash of vinegar, (which I’m not even sure is totally necessary (?)), revived them. See below. Some of the tatsoi was still a little damaged, but for the most part, it came back to life and was delicious.
PS: All past CSA posts can be found here.
Zucchini pickles:
Here’s the slaw — not the most vibrant looking, but it’s delicious and refreshing. I promise:
Very tired tatsoi:
Revived tatsoi!:
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