As summers often seem to do, this season is blurring by! I am already 4 weeks into my CSA work share, and realized I have yet to blog about my experiences at Loon Organics. In part, because I have not been “cooking” all that much. Planning meals is so much easier during the summer when you belong to a CSA. You plan around what is in your card board box. Last week saw the end of strawberries. I had planned on making some sort of strawberry desert. Instead, I ate them all before they even made it to the fridge. I had also intended on using my radishes in some sort of tea sandwich, or al fresco salad. I ate all of those raw on my porch the day I got them. This is a picture of what I brought to share on the 4th, and the “recipe” follows. Do you have any tasty recipes you would like to share?
Wash the veggies from your CSA box and garden…
Broccoli
Carrots
Bok Choy
Japanese Turnips
Kohlrabi
Sugar Snap Peas
Radishes
Green Beans
Remove greens, for later use.
Chop into bite sized pieces
Arrange on Platter
Mix sour cream with fresh herbs (I did parsley and chives)
Add garlic, salt, and fresh ground pepper.
Serve on your Clay Coyote chip and dip set.
