Sunday, June 28, 2009

week four

Shares this week:
bunching onions/scallions (deep purple and ishikura)
carrots, 1 bunch
kale, 1 bunch
herbs, 1 bunch (dill, cilantro, parsley)
blushed butter lettuce, 1 bag
indigo radicchio, 1 head (full shares only)
red fire lettuce, 1 head (half shares only)

Many of you may be wondering what to do with the radicchio. You might just cut it up with lettuce in salad, and the leaves are also excellent used as lettuce wraps with a rice or quinoa salad (I've even used it for egg salad instead of bread or pita). Below is a link to a recipe for sauteed radicchio and fried kale. I've made this simple recipe as is, and have also added sauteed onions and garlic, serving it over pasta or black-eyed peas with parmesan.

You're still getting a lot of herbs, and I find that keeping them in the refrigerator wrapped in paper towels in an unclosed plastic bags keeps them fresh for literally weeks. If you find that you're running out of ways to use them, simply chop them up with the lettuce and scallions and try them in a salad.

I also have a suggestion for washing the lettuce. Unless you douse your greens in chemicals or have the facilities to thoroughly wash it, which we do not, there are bounded to be a few bugs. I put the lettuce in a large mixing bowl and fill it with cold water until it runs over the top. With the water running, gently push the lettuce to the bottom, forcing out more water and any bugs or dirt that floats to the top. Put the lettuce in a salad spinner (a great investment if you eat as many greens as I do) or let it drain on paper towels, wrap and refrigerate.