So, spring is here (almost summer I know) and the CSA and farmer’s market season has started. We are members of the Hearty Roots CSA.
This week’s haul:
Hakurei Turnips, Lettuce, Sugar Snap Peas, Swiss Chard, Garlic Scapes, Arugula, and Flowering Chives (which I’m told we can eat the flowers too!)
Rhubarb has such a short season and freezes really easily. My method is to cut it into the size pieces I plan to use and then just freeze them in gallon ziploc bags. make sure to space the pieces out in one layer as they will freeze faster. The faster they freeze the smaller the ice crystals will be, resulting in less cell damage. The longer it takes to freeze fresh produce or meat and the crystals will be larger, resulting in more loss of texture when you thaw.
Radishes from our garden, and a rhubard recipe after the jump…
As for the radishes pictured here, they are from our very own garden in Greenpoint. the greens taste great too.
UPDATE: After writing the first part of this post, I became inspired to try this rhubarb recipe from the most recent installment of Diner Journal:
I did just Rhubarb, and didn’t have the orange zest, but the crisp is great! the sugar and lemon juice really compliment the rhubarb making for a not-too-sweet dessert that really lets the rhubarb taste shine through, nice and light.
Rhubarb Crisp with or without Strawberries
from Diner Journal #3
8 cups rhubarb, cut into 1/4″ slices -or-
4 cups rhubarb, 4 cups strawberries, sliced in half
1/2 cup sugar
2 TBs flour
1 TB lemon juice
1/2 cup brown sugar
4oz. cold sweet butter
1/2 t salt
1 cup flour
2 ts chopped orange zest
Place rhubarb (and strawberries if using) in a large bowl. Add the sugar, flour, lemon juice and salt. Mix well and place in an ovenproof dish.
Place streusel ingredients in a food processor and process until the butter is pea sized (you can also do this by hand). Sprinkle streusel over fruit and bake in a 350º oven until the fruit is bubbling and the streusel is browned.