Here’s where I tell you what I’ve done with the produce from my Redland Organics CSA half-share and what I plan to do. I also share links for recipes that I look forward to trying.
This is a hypothetical exercise this week since I didn’t get a box. (I’m alternate weekly boxes with my aunt.) However, I have some ideas up my sleeve to share with you.
Cilantro, Radishes and Ponkan Tangerines (and Scallions)
Fish Tacos in Serrano Cream Sauce
(Recipe from Epicurious)
I made these last week, so I was also able to use my scallions, which are only part of the full share this week. You might have some left over though.
I substituted tilapia for the flounder, because I like the flavor and texture of tilapia in fish tacos. There were no jalapenos at the store, so I went for the hotter serranos. I used only one serrano, but the sauce was quite mild; it could have used more heat. These fish tacos were a hit–I would definitely make them again.
Tangerine, Radish, and Red Onion Salsa
I topped the tacos with a salsa of chopped cilantro, thinly sliced radish, chopped red onion, sea salt, generous lime juice, and halved tangerine slices. I seeded most of the tangerines as I sliced them. I let the salsa sit for half an hour while I prepared the fish.
To keep your cilantro fresh longer: Fill a glass with about an inch of water. Place the cilantro in the glass and loosely cover with plastic wrap or a plastic baggie.
These are a perfect snack, so there’s not really a need to do anything with them. However, they were also tasty (despite the seeds) in the recipe above and the salad below.
Salad with Radish and Red onion
I used another tangerine in a salad of greens, thinly sliced red onion, and radish, topped with poppy seed dressing. I wanted to make my own, using this recipe, but ended up using store-bought. Quick and tasty, with a variety of textures.
Grilled Spring Onion with Romesco Sauce and Fried Egg (Food for Thought)- The show Spain…On the Road Again has re-awakened my love of Spanish food, so I was much inspired by reading Food for Thought‘s preparation. This would make a lovely, leisurely breakfast.
Romesco is also tasty with other vegetables like asparagus, peppers or broccoli, or with simple crusty bread.
Cheddar Beer Soup with Melted Leeks (from Florida Table)- I think the spring onions would work nicely in this hearty, indulgent soup.
Blanch and freeze for later use
My aunt was wondering what to do with all of her greens, since she didn’t foresee being able to use them all this week.
My solution for any greens I don’t anticipate being able to use early in the week is to blanch and freeze. Sure, the point is to enjoy the freshness of the produce, but if I’m not going to have time to prepare greens, then I don’t want to waste them.
Simply boil enough water to cover the greens. Add a tablespoon of coarse salt for every quart of water you use (or to taste.) Some cooks heavily salt the water, but it’s up to you. Plunge the greens into the boiling water until bright and half done (no longer than a minute or so). Then plunge into ice water. Pat the greens dry. Freeze them to use later.
I did this with my broccoli raab, which can be quite bitter if you don’t blanch it first.
Dried, frozen, preserved in oil
I’m going to experiment with preserving thyme. Many sources suggest hanging hardy herbs like thyme, oregano, and rosemary upside down in a dark, dry place for several days. I’m wondering how well this works in humid Miami, but I’m going to experiment with hanging some in the gas oven (when it’s off!). I’m also going to try freezing and preserving in oil with garlic and shallots.
Arugula with Macerated Anchovy, Olive Oil, Lemon, and Parmesan
I posted a recipe for a salad with anchovy and parmesan a few weeks back. The recipe is actually supposed to be for arugula, but it also was delicious with the komatsuna.
The tree outside is replete with star fruit. So, I need to come up with some more ways to eat these guys, although they are quite refreshing out of hand.
Star Fruit Relish
I tried this relish a while ago and still love it. You can use star fruit, very thinly sliced pan-roasted red onions, avocado, lime juice and salt. You can also try lightly grilling or pan-frying the starfruit, although not for too long. Unfortunately, there might not be too many Florida avocados right now, so you can substitute with Haas. Serve over fish, jerk chicken, or jerk pork tenderloin.
Star Fruit Upside Down Cake (from Florida Table)
Bill of Tinkering with Dinner and Caroline of Occasional Omnivore experimented by using canistel in recipes that call for pumpkin. Their preparations show that canistel can indeed be a versatile ingredient. Bill recommends roasting the canistel for half an hour at 350 degrees to bring out the flavor.
Curried Canistel Fritters (from Occasional Omnivore)
Risotto with Broccoli Raab and Roasted Canistel (from The New York Times)-Thanks to Eating Local in the Tropics for directing me to this link. Inspired by these other bloggers, I’m wondering what that this recipe would turn out like using canistel in place of acorn squash. I can use my frozen broccoli raab from last week.