My first CSA came yesterday. A huge box literally brimming with veggies and berries. I got two huge heads of Boston lettuce, an equally huge head of red leaf lettuce, a pint of strawberries, a huge bunch of spinach, a bag of arugula, French breakfast radishes, baby Japanese salad turnips and about ten or so stalks of rhubarb.
We had an amazing salad tonight. I also gave away two heads of lettuce. We’re never going to eat three giant — and I do mean giant — heads of lettuce plus a bag of arugula over the course of the week. The berries are already gone. The girls love them. I’ll be steaming my spinach tonight. Nothing like fresh spinach! But I am at a loss as to what do do with the radishes, turnips and rhubarb.
I don’t really like radishes. To quote my big girl: “They are too spicy!” As for the turnips: If they were regular turnips I would have made them for dinner right away. Nothing like yummy smashed turnips with a little butter, milk and pepper. But salad turnips aren’t the same thing at all. They are supposed to be eaten raw. I did find an interesting recipe circa 1995 from The New York Times. It calls for sauteing the turnips in butter, sugar and orange juice. I think I am going to try it. But that leaves the rhubarb.
There are more than 160 rhubarb recipes on AllRecipes.com. They all pretty much require baking. Pies, cakes, muffins. They all sound great, but when do I have time to bake? And so I am torn. Do I offer them up on Freecycle or do I try and find the time — and the ingredients — to bake? I’m leaning toward baking so I need some advice: Give me your best rhubarb recipe. I’ll test out a few over the coming weeks (we get rhubarb in the box for the remainder of June if I remember correctly) and pick a winner.
Have any suggestions for next week’s harvest? Last year we got Toscano kale and garlic scapes, among other things. I really wanted to do something wonderful with the scapes. They just smelled so good!