CSA June 12, 2013

This Week’s CSA

This week’s share includes spinach, a lettuce mix, dock leaves, radishes and horseradish root: More spring leafy greens to add some fiber to our diet after a long winter of heavier foods!

Storage Notes

Details on storage of specific produce can be found on the website, but most items in this week’s share will be fine in a plastic bag in your refrigerator.  Continue to remove leaves from the radish bunch before storage.  Horseradish should be refrigerated, wrapped in a plastic bag, and peeled before using.

Usage Notes

Native to eastern Europe, horseradish, a funny-looking root, thrives in our climate.  It needs to be peeled before using, and make sure to check for a hard and flavorless core that is not worth grating.  Please take time to read the notes on horseradish, as grating this pungent root can cause severe and painful irritation to your sinuses.  You will also find other ideas on how to preserve and use this flavorful root.  Horseradish is often served as a sharp relish to accompany roast beef, but also goes well with fish, eggs, apples, and potatoes.  Horseradish is often served raw but it can also be cooked before eating.  If grated, add it towards the end of cooking, as its pungency mellows with heat.  If roasting whole, treat it like roasting root vegetables.

Dock tastes of spring to me…vibrant with a strong lemon kick.  Dock does not store well, so it is best used within a few days.  Leaves can be added raw to salads for brightness, or can be cooked.  It can be used in the spring green phyllo rolls or mixed with greens for cooking.  I’ve included a recipe for creamed spinach that I think dock would make a great addition to.

Recipe

Creamed Spinach 

(serves 2)

This old fashioned side dish goes well with French bread or with a poached egg.

1/2 cup heavy cream or whole milk

1 garlic clove, minced

1 shallot, finely diced

1 large bunch of spinach, stems removed

1 1/2 tablespoons butter

1 1/2 tablespoons flour

pinch of freshly grated nutmeg

Wash spinach well but do not spin or pat dry.  Place spinach in a large pot over medium-high heat.  Cook, covered, with just the water clinging to the leaves, stirring occasionally, until spinach leaves are wilted; 3 to 6 minutes.

Press or squeeze out excess liquid from spinach leaves.  Place cooked leaves in mesh strainer and press against it with a large spatula or spoon, or let leaves cool and hand wring out small bunches of leaves.  Coarsely chop leaves.

Wipe out large pot so you can use it again.  In a small pan, gently warm the cream or milk; keep warm.  In large pan, cook shallot and garlic in butter on medium-low heat, until shallots are softened.  Add flour, stirring constantly, and cook roux for 2-3 minutes.  Slowly whisk in warm cream, whisking constantly to prevent lumps.  Cook, stirring occasionally, until sauce is thickened, 3-4 minutes.  Add spinach, nutmeg, salt and pepper.  Cook gently to heat through.

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