It’s CSA Week 6! We have 3 recipes that feature radishes. We also included some ideas for how to freeze your garlic scapes, and a nice comfort food dish – Creamy Broccoli Cheddar Rice – that is so quick and easy to make.
Chinese Cabbage and Radish Greens Stir Fry
Serves 2. This makes for a good breakfast stir fry if you are looking for ways to eat greens. You can always cook more greens in a bigger pot for leftovers to go in lunches or eat cold at other breakfasts. Summer is a good time to give oatmeal a break, wouldn’t you agree?
- 4 cups of Chinese cabbage, chopped into 1 inch squares or strips
- 2 cups of radish greens (or any small greens like mizuna, yukina savoy, or spinach) torn into bite size pieces
- 2 garlic scapes
- 2 scallions, or half of an onion
- 2 Tbsp cooking oil of your choice (this weekend I used leftover bacon grease)
- 1 Tbsp cider vinegar
- 1 Tbsp dijon mustard
- 2 Tbsp barbecue sauce
- In a frying pan (such as a cast iron skillet) heat the cooking oil over medium-high heat. When drops of water sizzle in the pan, add chopped garlic scapes and scallions, cook for 2 minutes.
- Add Chinese cabbage, fry pieces until they are translucent or look softer, about 3 minutes
- Add radish greens, fry until they begin to wilt.
- For the sauce, mix the vinegar, mustard, BBQ sauce in a bowl with 2-4 Tbsp of water. Add 1 tsp of corn starch if desired, then add to pan.
- Stir the sauce in with the veggies for 1 minute, then remove from heat and pair with rice or quinoa.
- 1 Tbsp Olive Oil
- 1 small onion, chopped (or scallions)
- 1 tsp minced garlic (or scapes)
- 2 cups chicken broth
- 1 cup jasmine rice
- 2 Tbsp butter
- 1/3 cup water
- 1 1/2 cups of broccoli, chopped
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Heat oil in a medium sauce pan over medium heat. Add onion and garlic, saute for 2 minutes, stir as needed.
- Add broth to same pan, bring to a boil. Add the jasmine rice, cover and reduce heat to low. Cook 12 minutes while stirring occasionally.
- After 12 minutes, remove cover, stir, add butter, water, salt and pepper, and simmer 3 minutes.
- After 3 minutes, add broccoli. Let cook on low for 4-5 minutes or when broccoli has desired tenderness.
- Add cheese and stir, then serve.
Freezing Garlic ScapesFeeling stumped by your garlic scapes? They are some of the most beautiful foods I have ever seen, their graceful curls remind me of swans for some reason. We’ve been blessed with a bountiful harvest of these lovelies – more than our household is able to eat in a week. We know garlic scape pesto is a go-to for lots of CSA members, and that’s great. Pesto is not my personal favorite, so I prefer to use them wherever I would usually use chopped garlic clove. I think it’s a little more mild tasting than cloves – so use more than 1 scape to equal one clove. After doing some research, we found what look like two great ways to freeze your scapes, so you can enjoy them year-round. These would be great to use for browning beef when making spaghetti sauce, use in an egg dish, roast and add to mashed potatoes, add to a soup, etc.
Type 1 : Blanching
1. Cut the scapes into .5-1″ pieces. Steam blanch them for about 3 minutes. (If you Freeze them in freezer bags. To prevent them from getting stuck together, you may want to initially freeze them in a single layer on a baking sheet, and then transfer them to a freezer bag.
Type 2: Freezing in cubes with oil
1. Wash and chop the scapes into small pieces. Fill an ice cube tray with the scapes – you want to pack them as tight as you can. Pour olive oil over the scapes to fill the empty spaces. Freeze, and then remove the cubes and tranfer to a freezer bag.
- 1 bunch of radishes
- 1 Tbsp olive oil
- 1-2 sprigs fresh rosemary
- salt and pepper to taste
- Preheat the oven to 400-425 degrees.
- Wash and dry the radishes.
- Place radishes on a roasting pan or cookie sheet. Lightly coat with olive oil and sprinkle with salt and pepper along with minced/crushed rosemary leaves. Cook for 20-25 minutes.
Or – you can use them in these delicious Roasted Radish and Chickpea Tacos with Avocado.
- 1/2 head of red cabbage, small
- 1/2 head of green cabbage, small (or pick one color and use the whole cabbage)
- 2 whole green apples, chopped
- 1 bunch of radishes
- 2 small carrots
for the dressing (This makes enough for 2 batches of coleslaw)
- 1/4 cup sugar
- 2 tsp dry mustard
- 1 tsp salt
- 2/3 cup apple cider vinegar
- 2 Tbsp poppyseeds (optional)
- 1 cup canola oil (We usually use grape seed oil instead)
- Chop or shred and combine ingredients in a bowl.
- To make the dressing: shake ingredients well in a jar, then pour over cabbage mixture.