Originally posted by Jess- November 7, 2016
Hello everyone, Jess here. I have a fresh and simple recipe to share tonight so I thought I’d spend my time on the soapbox reflecting a little on the “cost” of a CSA.
I rarely read the news. My digest of negativity is pretty weak nowadays. I’m fortunate to have a partner who loves reading the news, and once he does, he summarizes for me the important issues happening in the world, which I can then go check out in more detail if I so choose. (When he’s sharing the latest news with me, I call him “Glen-NN”). After hearing about another recent e.coli outbreak from contaminated produce, I am again reminded of how fortunate and grateful I am that I have a trusted local food source for my family, that I don’t have to live in fear of what’s living in my family’s next bite. This is one of the many benefits of a CSA, far outweighing the cost.
Speaking of cost, I’ve heard more than once that a CSA share is too expensive to undertake. I’ve started telling these folks to consider asking themselves this: If you were to pay for your groceries from June to November all at once, how expensive do you thing that would be in comparison?
After you adjust to the CSA lifestyle, your grocery store trips become a quick (and often unnecessary) jaunt through the express lane. Nowadays, my grocery bill is rarely over 20 dollars, I shop mostly staples, cheese and bread (grilled cheese is sometimes a “ripcord” meal in case the boys aren’t into the meal that’s on the table). Making the adjustment is easier when we all CSA together! Stay tuned for some great ways we are looking to organize this site in 2016! We strive for no one to feel lost at sea with their produce.
Onto the quick idea for a salad. I’m working with one of the watermelon radishes that was living in my root cellar box.
Always be sure to wear a protective glove when slicing by hand, no one wants knuckle soup!
These are great braised, but tend to lose that vibrant pink color during the process. Instead, I peeled and sliced this one super thin and quick pickled it in some cider & rice vinegar and a tiny bit of honey for sweetness.
Meanwhile as my radishes were pickling, I had half of an avocado in the fridge that I drizzled with 2 parts honey and 1 part lime juice… (I know, avocado isn’t exactly local but it is full of nutrition and it’s ability to sit ripe on the tree for up to 7 months means that it is always in season!) When the radishes were done the avocado cubes were also good and creamy, having “melted” somewhat into the honey mixture.
If the rest of my radishes keep for another month in the root cellar, I’ll be serving these as a side dish for the holidays. The colors on this plate are so beautiful and festive.
Drain the picked radishes before mixing into the salad, but don’t train the avocado honey lime, as the creamy honey makes a sweet counter against the bite of the radish.
Some crumbled goat cheese and a drizzle of olive oil adds another layer of flavor. Sunflower seeds or chopped walnuts are welcome on this plate, too. There were some fun flavors here!
Until tomorrow’s Sunday dinner, sweet and savory dreams to you!