Where to Begin?

I just got back from picking up my first summer share.  Lots and lots of beautiful greens: collard greens, Red Russian kale, green leaf lettuce, pea tendrils, garlic scapes, radish greens, kohlrabi.  The sad part is that for the next month, I am still limited in the amount of these things I am allowed to eat each week.  Thankfully, I have someone to share them with.  Renee will pick up her portion tomorrow.  But I do believe that I will have to cook some of them and freeze them.

The first disappointment occurred today too: a very small batch of garlic scapes.  Since I have had them before and we are bound to get more (unless the early hot weather affected this crop too), I am going to give them to Renee this week.  So, I think the first thing that I am going to do is make a quinoa salad with steamed kale.  It's been a while since I have done that and quinoa has protein, so it will fit in my diet pretty well.  Rest assured, once I have made it, I will post a recipe and pictures.  So happy to be back to the CSA!!!!!!

Watermelon Radishes

This week we had a choice between braising greens and something called watermelon radishes.  Since I have gotten 5 bags of braising greens in the last few weeks, and I have never even heard of watermelon radishes, I decided to get them.  Watermelon radishes are related to daikon radishes and horseradish.  They are bulbous and about 2-3 times larger than the red radishes that you are used to seeing.  They have white skin, but when you cut them open, you get a surprise.  They are almost hot pink inside.  I opted to bring them to my husband to include in his lunches because I have had reactions to raw radishes.  But they can be pickled (like beets) or cooked (like turnips).  John took a bite and said they sweeter than normal radishes and he is very excited to have them for lunch today.

Radish Greens

We got the first of what promises to be many batches of radishes with this share.  I cannot eat raw radishes due to my hay fever, however, they had a beautiful batch of greens.  I was thinking they might be good to eat but wasn't sure if they were edible or how to best prepare them.  So, here's a little background on radishes:

Radishes are a member of the Brassicaceae family as well.  There are many varieties and sizes and it looks as though we received a mix of round and icicle-like.  Interestingly, their name comes from the Greek name Raphanus, meaning "quickly appearing".  That probably explains why we get them so early in the season.  Judging by last years lists, we are bound to get them for several weeks, so I will eventually experiment with pickling and cooking them to see if I can eat them at all.  But for now, since this is a small batch, my husband will take them to have with his lunches.

I took a look at the few recipes I was able to find for the greens and found that as with the radishes, most people eat them raw in salads.  Since I cannot eat the vegetable without an allergic reaction, I decided that I probably cannot eat the greens raw either.  So I came up with the following recipe.  The greens, even though they were wilted had an interesting texture, kind of crisp.  The flavor was similar to spinach.

Scrambled Eggs with Radish Greens and Bacon

• 2 lg eggs*
• 4 lg egg whites*
• 1 Tsp olive oil
• 1 bunch radish greens*
• 2 slices uncured bacon*
• garlic, to taste
• 2 oz cheese curds with dill*

Wash radish greens, dry well.  Cut into 1/2 slices including stems.  Cook bacon in microwave between paper towel sheets for 2 minutes on HIGH.  Chop cooked bacon.  Slice cheese curds to 1/8 inch slices.  Beat eggs and egg whites in a medium bowl.

In a large skillet, heat oil over med-high heat.  Add greens and garlic and reduce heat to medium.  Cook and stir until greens are wilted, about 4 minutes.   Add bacon and cheese curds.  Pour egg mixture over all and allow bottom to cook.  Continue cooking and stirring over medium heat until eggs are barely wet.  Makes 2 servings.  Serve with wheat toast* and jelly.

*CSA ingredients