Hello hello,
This weeks items include;
Spinach, Rainbow Chard, Mixed greens, Buttercrunch head lettuce, Joi Choi, Kale, Radishes, rosemary & tarragon.
Another harvest box bursting with greens!
Let’s talk recipes;
Joi Choi & Kale & Chard -
My go to - most versatile - full flavour - Spicy Coconut Marinade
While this recipe was developed for any meat of your choosing (Is’ve done chicken thighs, prawns, and steak..) the other week I doubled the recipe and instead of using it again for chicken gave it a try on the Joi Choi - it was sooo delicious charred on the BBQ.
https://www.bonappetit.com/recipe/spicy-coconut-grilled-chicken-thighs
Radishes -
I want to reiterate what I said in last week's newsletter: you've gotta try "quick pickling" these radishes! Especially if you are not a fan of the spice that comes in at the end, quick pickling really takes that away. I add these to so many dishes to brighten up the meal - tacos, rice bowl, bahn mi, last night it topped the potato salad, just so colourful and zesty!
https://mykoreankitchen.com/korean-style-pink-radish-pickles/
I also made this radish salad last week and it was so simple and delicious, the perfect way to present such colourful spring vegetables in their prime.
Substitute basil for the tarragon we provided!
Basil will be available from us soon.
https://www.bonappetit.com/recipe/radish-rainbow-salad
**This will be the last week of radishes for a little while as our current crop is getting too big and spicy. If any of you still want more next week just let me know when you order! I’ll be pickling a whole bunch.
Buttercrunch head lettuce -
This recipe from my new favourite cookbook “Cook This Book” by Molly Baz
looks too fun not to try, pair it with your favourite 1990’ cocktail and pretend you’re on vacation - for me, I'll be at Vesuvios, drinking a Manhattan dressed as Carmela Soprano after a tennis match. (recipe photos below)
Alright, happy cooking everyone! See you next week.
- Forest