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Welcome to another edition of recipes to help you make the most of your CSA share! This week brings the arrival of cauliflower, a cruciferous vegetable that is particularly high in vitamins C and K. We’re still harvesting broccoli florets too, which pairs well with cauliflower in many dishes. You can always just slightly steam these two vegetables together and top with a bit of melted butter and salt for an easy, healthy side – but another great way of serving these together is this tasty Creamy Broccoli Cauliflower Soup. And with Mardi Gras coming up soon, I suggest trying out thisBroccoli and Cauliflower AuGratin from famous New Orleans chef Emeril Lagasse (the recipe makes enough for a 3-quart casserole, but can be trimmed down for a smaller side dish.)

 

We’ll also be getting the first cuttings of arugula and mizuna that have been growing in the new hoop house, which are ideal for raw salads. This Mizuna and Beet Salad features a quick homemade dressing and croutons but keeps the salad itself simple. For something heartier, try this Grilled Chicken and Tomato Salad that is served with a bed of arugula, goat cheese, & olives.

 

Arugula is also a great way to add in some antioxidants and vitamins A and K to your morning nourishment since it goes well with eggs and variety of breakfast meats. A friend suggested this Arugula Scramble, which I’m especially looking forward to trying out this week since it includes a kale pesto – and we’ll be getting a fresh bunch of kale in this week’s shares too!

Hope you enjoy a happy and healthy week ahead!

Workshare Emily