Veggie Box- May 21

Every week we pack fresh vegetables and fruits for our Veggie Box subscribers. These boxes (with recipes) are ready for pickup every Wednesday!

From Amy's Garden

  • Tuscan kale

From Origins Farm

  • Arugula
  • red radishes
  • Hakurei Turnips

From Tomten Farm

  • scallions
  • Mesclun mix

 

This week's recipe's and tips:

Hakurei Turnips are great raw – sweet and mild, or cooked lightly in stir-fries and soups. Kids often love Hakurei Turnips raw on a salad plate! The greens are very edible,  just wash, chop and steam or stir fry. In Japan they are often pickled, you can make a quick pickle by adding a teaspoon of vinegar (rice or white wine) and several pinches of salt to a bowl of sliced turnips.

 

[Photographs: Joshua Bousel]

[Photographs: Joshua Bousel]

Arugula Pesto (great on grilled chicken, roasted veggies, and pasta too)

  • 2 cups packed fresh arugula leaves, rinsed and dried
  • 1/4 cup roughly chopped walnuts
  • 4 medium garlic cloves
  • 1/3 cup extra-virgin olive oil
  • 1/2 cup finely grated fresh Parmesan cheese
  • 2 teaspoons freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper

Place arugula, walnuts, and garlic in the bowl of a food processor and pulse until finely chopped, about five 1-second pulses, scraping down sides of bowl as necessary. With the food processor running, pour oil through feed tube in a slow, steady stream. Keep food processor running until smooth, stopping to scrape down sides of bowl as necessary. Add the Parmesan and lemon juice and pulse to combine. Season with salt and pepper to taste. Store in an airtight container in the fridge for up to a week, or in a resealable plastic bag in the freezer for up to six months.


Radish Scallion Butter (a zingy spread, great on crackers and crustini)

Clean and trim the radish bulbs of any errant leaves or roots. Coarsely grate the radishes with a box grater or food processor disc. Wring the excess water out of the grated radishes using cheesecloth, a kitchen towel, or paper towel. (They’re more watery than you think!) Stir the radishes, scallions, softened butter, and salt together with a fork. Add more salt if needed. Scrape the butter into a serving dish and refrigerate for an hour to allow the butter to re-firm slightly.

  • 6 radishes, bulbs only

  • 1 stick unsalted butter, softened

  • 1/4 cup minced scallions, white and light green parts only

  • 1/4 teaspoon salt -or more to taste