Welcome to Week 6 of our Spring CSA! I was able to head out recently for a camping trip in the Hill County, which confirmed that these weeks of magical weather are made to be savored outside. So this week I’m featuring some recipes for our CSA produce that are especially made to be taken along for an afternoon picnic or grilling on a back porch watching the sunset 🙂
For starters, the Napa Cabbage you’ll get can easily be chopped up for a fast coleslaw. This Napa Cabbage Picnic Salad is great for a large group, and also makes use of the radishes and cilantro in this week’s share. And don’t rule out it out when you’re thinking of what to grill, because Napa Cabbage is hearty enough to stand up well – especially in this twist that flavors grilled cabbage with a Chinese mustard glaze and scallions.
If you’re wanting to take a salad along on an outdoor adventure, this NPR piece about a mountaintop picnic takes note of the truth that while other lettuces get soggy while they sit in dressing, kale leaves tend to maintain shape and crispness for quite awhile. Check out their recipe for a Kale, Peace, Corn, and Feta Salad to make for your next post-hike feast. Also this Broccoli Matchsticks and Kale Salad recipe offers another kale salad that shows a great way to chop up and use the stalks of the broccoli arriving this week once you’re done with the crowns.
And lastly, having become quite a radish fan after working at Green Gate, I’m happy to have more bunches of these colorful & tasty treats in our shares this week. This beautiful Radish salad with apple, avocado, egg, & shaved Manchego is another perfect picnic dish. And both this Grilled Radish recipe and this Grilled Radishes with Herbed Mayo show how easily they can be added to any evening of barbequing.
However you make the most of the glory of springtime in Texas, I hope enjoying some farm fresh food is a part of the celebration!