A few years ago I signed up for something called a CSA (Community Supported Agriculture). This is an easy way to buy fresh, local, and seasonal food from a farm. The idea is that you pay up-front at the beginning of the growing season to provide farmers with some money for their expenses. It’s similar to purchasing a stock share. You buy stock in the farm by paying at the beginning of the farming season and in return, you get a box of awesome food each week.
This week I got to pick up my first CSA box of the season from my local farm, Tubby Creek. I looked inside and found a head of Salanova lettuce, turnips, kale, breakfast radishes, and bok choy. I was practically drooling over the fresh salad greens.
But, it wasn’t always that way. I remember a time last year thinking I never wanted to see another radish or salad green in my life. Eating in season can be really tough. Especially if you are getting the same thing for weeks in a row and you have no idea what to do with it little alone how to pronounce it. Last year, I got radishes for 6 straight weeks , and the only thing I knew to do with them was slice them and toss them on a salad. It was pretty frustrating. Now, I’m using those salad greens as chips because I missed them so much. And I am biting into radishes like it’s an apple. Needless to say, I have been dying for CSA season to come back around.
Let me start by saying that it really does take time to learn how to use and cook with a new ingredient. That is part of the reason I wanted to start this blog. I have spent countless hours looking for recipes, cooking and trying things with produce I had never seen or heard of before, and often failing. It takes time! I hope to share a lot of new recipes with you that can inspire and encourage you to explore new options.
With that being said, the first vegetable up is the radish! They are slightly spicy and have beautiful greens shooting from the top. Don’t throw away the tops! STAY TUNED for these recipes RADISH GREENS PESTO and RADISH BREAKFAST SCRAMBLE so you can use those guys up. Radishes are extremely versatile!!! This is why I had to make a quick and easy salsa out of it. Eat this with chips. Salad green chips for all I care. Throw it on tacos. It’s so darn tasty, it might not even make it onto your plate.
Easy Pineapple Radish Salsa
1 cup easter egg radishes, chopped
1 cup pineapple, chopped
1/4 cup red onion, diced
handful of cilantro
1/4 jalapeño, deseeded & diced
1/2 lemon juiced
Add all the ingredients into a bowl. Mix well. Serve immediately or cover and refrigerate until ready to serve.