While we’ve been busy with planting starts, figuring out amendments and working in the fields for weeks now, the first harvest has come and gone! Hopefully you’ve got a good handle on what you want to do with the first of your CSA largesse… but you may be wondering what that pile of weeds.
This prolific and tasty annual is known as “lamb’s quarters” and is not unlike chard or other leafy greens. It can be eaten raw, but is best cooked. The easiest way is to strip the leaves from the stems, wash them, then add to soups, stews, tomato sauces or stir fry, just like you might chard, kale or spinach.
Another great recipe for this week’s share – making radish refrigerator pickles. Refrigerator pickles are easy to make, and don’t require fancy ingredients, or even cooking. Try this recipe:
- 1 bunch radishes, about 1 pound
- 1 cup vinegar (apple cider, rice wine, champagne, red wine)
- 1/2 cup cold water
- 1-2 tablespoons honey
- 2 teaspoons sea salt
- 1 clove garlic, sliced (optional)
Thinly slice the radish bulbs (or julienne or quarter depending on preference) and place them in a jar. In a small saucepan combine the vinegar, cold water, honey, sea salt, and the garlic. Stir to combine, bring to a boil, and then remove from the heat. Pour the vinegar mix into the jar. Place the lid on the jar. Allow the radishes to sit until cool. Refrigerate until ready to use, up to 10 days.
Finally, there were some great garlic scapes in this week’s share. Curly and green and oh-so-tasty, chopped garlic scapes are a great addition to stir fry, pasta dishes or even cooked greens. They also make a great pesto base, along with the tops of whatever herbs you have growing in your garden so far.
Hopefully you all enjoyed the week one harvest, and are ready for more deliciousness to come out of the ‘back 40’ this summer!