This week, all the bags will get a bunch of crunchy, cold-loving root vegetables: parsnips, watermelon radishes, beets, turnips, Yukon gold potatoes and an onion. You'll also have some equally crunchy cruciferous broccoli, Brussels sprouts and Napa cabbage.
The watermelon radishes are really beautiful to slice thinly and use in a salad-- as soon as you cut into the white bulb, you'll see a bright pink interior. And if they're still attached to the bulb, radish and turnips greens are also edible; very tasty wilted in butter. Try a soup or a mash with roasted potatoes, parsnips and turnips. The Brussels sprouts can be roasted (first cut in half and blanch in boiling water for 5-6 minutes to ensure they cook evenly in the oven), or use the shredding blade on a food processor to whizz them into a fine slaw with the Napa cabbage. The broccoli can be roasted or steamed to have alongside some of the other things coming in your bag...
You'll also be getting some flavors of summer: a pint of frozen sweet corn and a quart of canned peaches. The protein in this week's bag is a little up in the air still-- we won't know till tomorrow morning. We're calling it a "pork surprise!" for now, so apologies if that probably brings back bad memories from the middle school cafeteria. The omnivores will most likely be getting
either a roughly 2# slab of ribs or a pork roast-- we'll update you when we hear back from our butcher. The vegetarians will get a pack of Spinach & Black Pepper Feta ravioli from Ohio City Pasta.
