Lime
Limes are a high acid citrus fruit. They are vibrant green, generally smaller and more acidic than their counterpart, the lemon. Limes many recipes both sweet and savory.
Limes are becoming more popular in the culinary world. Just as lemons, they are used in food preparation, in cocktails, and in household cleaners as well. Be sure to use the zest of the lime as well as the juice.
Limes are fine to keep on the counter but they will last longer if stored in a plastic bag in the refrigerator. TIP- roll your citrus fruits on the counter before using, it will give you a higher amount of juice
Vitamin C, A, calcium, folate, iron, potassium, Magnesium, Phosphorous
A quick pickle for your watermelon radish is a great way to get it to hold it’s vibrant color and crunch. The avocado adds a great creaminess that mellows the bite of the radish. Some crumbled goat cheese and nuts added an extra layer, because why not? Get creative with your radish!
This sauce is a classic staple and excellent with just about any CSA veggie, (particularly those you might not be so fond of!) There are many renditions but the basic staple ingredients include wine, vinegar and/or citrus, shallot and butter. The sauce is also a canvas on which to paint the herb or spice combination of your choosing, or just leave it simple and let the veggies do the talking! Please note that it does require a bit of undivided attention for a few minutes at parts, so it can be tricky if you have kiddos under your feet.
No need to complicate this one, you are working with amazing farm fresh ingredients after all! This simple salad is a great way to celebrate the tomatillo.
