It’s been a little over a month now since our first CSA started. Every other week, I head to Allandale Farms and pick up a lil’ box o’ heaven. It’s such a treat to know exactly where my produce comes from. Not only that, it’s forcing me to use vegetables I’ve never tried cooked with before, let alone even heard of! Last week I picked up some Patty Pan Squash – guess who was googling that right away?!
Here are a couple veggies I hadn’t had the pleasure of working with until my CSA:
Hello, rapini! Let’s saute ya w/EVOO, garlic, raisins and red chili pepper. YUM! Rapini, aka broccoli rabe is high in vitamins A, C, K, potassium, calcium and iron.
Hey there, watercress.
Let’s put ya on an egg salad sandwich w/ avocado…
Ah, perfect fit. Did you know watercress is a good source of vitamins A and C, iron, folic acid and calcium?!
Can’t say I wasn’t already familiar with arugula or radishes but they sure do make a delicious salad! Especially with leftover quinoa. Topped it off w/ a sprinkling of parmesan cheese and a tangy dressing w/ balsamic, EVOO and dijon mustard. I LOVE radishes. I could just pop ‘em in my mouth like candy. Candy that’s loaded w/ vitamin C, folic acid and potassium, that is. My favorite kind!
I’ve been having fun experimenting w/all these different veggies. Sometimes they turn out awesome. Other times, not so much. But it’s all a learning experience!