This is the week's Farmers' Fresh CSA box. The cute kid wasn't included, but lingered for the unpacking when I found strawberries at the top of the box. The amount was just enough for two little girls to devour with a bit of demerara sugar.
More from the box and my plans:
1. 3 yellow squash. One of my favorite childhood smells is that of crookneck squash cooking with onions in a cast iron skillet. I may replicate that dish, or maybe talk the family grillmaster into grilling the sqash - he marinates it in a vinaigrette and grills it lightly.
2. Bright green and white chard. Probably a nice saute, with a little garlic and olive oil.
3. An herb bundle featuring thyme, winter savory and salad burnet. The burnet was mixed into tonight's salad, and the thyme was used in a horseradish herb butter for root vegetables (more on that, below).
4. Lettuce. Pretty, mellow romaine. I used my brand new Oxo Salad Spinner tonight. Or maybe I should say the girls spun the living daylights out of the salad. Very tasty salad with tomatoes, the burnet, radishes, and a homemade vinaigrette (see recipe below).
5. Onions. Nice spring onions. I cleaned them tonight and I'm thinking how tasty they will be in salads and soups.
6. Kohlrabi. Two words: Sput Nik. Destined for slaw.
7. Carrots. The cutest carrots ever, it just seems so glamourous to have tops and tails on your carrots.
All these vegetables need are sauces, hot and cold. The first, for cooked vegetables is a horseradish herb butter that will have you licking your fingers to scoop up the last little bit from the bowl. The second is my basic salad vinaigrette, which incorporated this week's onion and salad burnet. Yum.
Horseradish Thyme Butter for Steamed or Roasted Vegetables
6 tablespoons unsalted butter
2 tablespoons prepared horseradish
1 1/2 tablespoons cider vinegar
2 tablespoons minced fresh thyme
1 1/2 teaspoons salted
freshly ground pepper to taste
Melt butter in a small saucepan over moderate heat and stir in horseradish, vinegar, thyme, salt and pepper. Serve with steamed or roasted vegetables. I used carrots, potatoes, cabbage and onions.
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
2 tablespoons finely minced green onion or shallot
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 cup olive oil
Whisk together the first five ingredients, then slowly add oil in a slow stream, whisking until incorporated.