CSA 2013 Week #22


That big gigantic thing on the left is a daikon radish! I have NO idea what to do with that thing! Will need to do some googling around.

But I am definitely going to make salad (of course) and sautéed kale. That’s easy. I am going to make “cheese” sauce tomorrow for some broccoloni ‘n cheese. Turnips mean soup. Potatoes will have to be roasted (yes, with a VERY little bit of oil) because that is just the best way to make fingerling potatoes. Bok choy and snap beans will be in our weekly stir (not) fry and the lunchbox peppers go into the lunchbox!

And those little eggplants are going to get some special treatment tonight from Auntie Jill. Excited to see how dinner turns out!

1 Green Romaine
1 lb. Large Tomatoes
1 bunch Kale
1 head Broccoli
2 Purple Top Turnips
1 pc. Daikon Radish
1 lb. Red Fingerling Potatoes
1 head Bok Choy
1 lb. Snap Beans
8 oz. Lunch Box Peppers
3 pcs. Eggplant

2 thoughts on “CSA 2013 Week #22

  1. I love daikon. I enjoy eating it raw alone or in salads. You can also pickle it, or throw it in a soup or stew. You can also grate it and put it in soy sauce and dip things in it. It’s used in a ton of Japanese recipes, so any blogs or recipe sites with a lot of Asian recipes would be a good place to start!

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