Common Ground has teamed up with Turning Point Farm this season to help CSA members find interesting ways to enjoy their shares. Even if you’re not a CSA member, we think you’ll find lots of useful information in these posts about seasonal veggies you’re likely to encounter at farmers markets and in stores. Let us know what you think!
What do you do after you receive your box? Once you’re done oohing and ahhing, of course.
At the cafe, we like to get everything out and take a good look at what’s there. Assess. Consider.
Some things need to be rinsed off. Turning Point uses diatomaceous earth as a bug repellent. It’s safe and effective, and often leaves a residue of white talc-like powder on your produce. You can read more about DE here. Food grade DE is edible, but it’s less than lovely, so we rinse it off. Dry your produce well after rinsing to extend its refrigerated life.
Other things — like this week’s celery and dill — can be chopped and made recipe-ready. And the rest just gets organized into a “use this first” rotation, so that we don’t forget to enjoy that broccoli, for example, when it’s at peak flavor.
Our first thought when we saw the little bag of potatoes in this week’s box was, “Salt potatoes!” (Our people hail from Western New York, where the salt potato is a wee bit of a thing.)
You couldn’t ask for a more straightforward recipe: very salty water and a bag of well-scrubbed new potatoes. Some people swear by kosher salt. This recipe from Barefoot in the Kitchen uses good old sea salt. And butter. Can’t do authentic Western New York salt potatoes without butter.
Savoy cabbage is an impressive thing, and its leaves make wonderful wraps and carriers for all kinds of concoctions. You can use the more robust outer leaves for cabbage rolls (go traditional with a tomato-based sauce, or try something different with this vegan version from One Green Planet). You can also use it raw, of course, and one head is large enough to accommodate both a cooked recipe and a raw one.
We found this gorgeous chopped salad at irealfood that’s pretty irresistible. And bonus: it makes ample use of that fresh dill in your box.
This week’s celery is good from leaf to stem, and adds great flavor to brothy soup or a summer chopped salad (you could certainly add it to that cabbage salad above.) We do a curried chickpea salad at the cafe that is nothing more than smashed chickpeas, celery, golden raisins and Madras curry powder, held together with a bit of mayo (we use egg-free mayo at the cafe to keep it vegan. You can use whatever pleases you.)
She Likes Food adds an apple to her chickpea salad and swaps out the raisins for dried cranberries. Why not?
Wouldn’t that be fancy served on a frilly Savoy cabbage leaf? You know it would.