17 May 2013

In Your Boxes This Week:

Asparagus

Green onions

Rhubarb

Radishes

Lettuce

Cilantro

David reports "very favorable conditions for planting" out on Yoder farm.  He's getting ready to plant long rows of tomatoes, sweet corn, string beans, peppers, and sweet potatoes.   The first spring Kennebec potatoes are starting to come up and he's got lots of greens, spinach, and lettuce in the early-summer CSA  pipeline.  

Radishes with Butter and Sea Salt

Well--it's foolish to call this a recipe.  The French do this with radishes and you should too (especially now, when these spring radishes are sweet and tender):  scrub, rinse, and stem a handful of radishes.  Cut them in half at the equator if you like.   Put out a little room temperature butter alongside a little vessel with some good, coarse sea salt.    Dip a bit of radish into the butter, sprinkle with a little sea salt.  Eat.  Repeat.  

Blanched Asparagus with Green Onion & Cilantro Vinaigrette

1 bunch asparagus, woody ends snapped off

4 green onions, chopped (both whites and greens)

2 T. minced cilantro

2 T. extra virgin olive oil

Juice of 1 lemon

Salt and Pepper

Boil the asparagus in very salty water just until crisp tender (about four minutes).  Meanwhile, whisk together the green onion, lemon juice, olive oil and cilantro.  Season with salt and pepper.  Arrange the still hot asparagus on a plate (it will continue to cook a little on the plate), then drizzle with the vinaigrette.  

Rhubarb, Onion & Raisin Chutney

from Gourmet Magazine

1 1/2 pounds onions, halved lengthwise and cut crosswise into 1/4 inch slices 

3 tablespoons vegetable oil 

1 cup golden raisins 

1/2 cup hot water 

3 tablespoons red wine vinegar 

1/8 teaspoon ground cloves 

1/2 cup sugar 

1 pound rhubarb, trimmed and cut into 1/2 inch pieces (about 3 cups)

In a large saucepan cook the onions in the oil over moderately low heat, stirring occasionally, until they are softened. While the onions are cooking, in a bowl combine the raisins, 1/2 cup hot water, the vinegar, the cloves, and the sugar, let the mixture stand for 15 minutes, and stir it into the onions. Bring the mixture to a boil, stirring, top it with the rhubarb (do not stir in the rhubarb), and cook the mixture, covered, at a slow boil for 5 minutes. Stir the mixture, cook it, uncovered, for 3 to 5 minutes more, or until the rhubarb is just tender, and season the chutney with salt and pepper. The chutney may be made 1 week in advance and kept in an airtight container and chilled. Serve the chutney warm or at room temperature.