From our CSA member Jana:

Now is the point in the season that we’re all getting tons of radishes, green onions, garlic scapes, and kohlrabi in CSAs across the Northeast.

Don’t let the quantity of these overwhelm you and, instead, let’s do a quick pickle to make them last!Never pickled before? Don’t worry, I gotcha!

Care:Take a tupperware container, fill it with water, stick those root veggies in, and pop them in the fridge. Whether it’s a day or a few days, this will keep them fresh until you have time to take care of them. I like to add a drop of white vinegar to the water to really keep the veggies fresh.

Quick PickleTime: 15 min prep6+ hours in fridge

Ingredients:1 cup water1 cup white vinegar⅓ cup sugar1 tsp salt
2 Garlic scapes (cut into ½ inch pieces)1 large onion or 2 medium ones (red, white, or yellow cut into slivers)1 bunch of radishes (thinly sliced)

* *Note: this is where you can experiment with thinly sliced carrots, kohlrabi, etc. – mix and match!

Equipment:

Heat resistant glass jars with a lids (you’ll probably need about 2 - jam jars work and are easy to prep by soaking in warm water with dish soap to remove labels, then clean and rinse out )

Saucepan

Bring the water, vinegar, sugar, and salt to a boil.Meanwhile, prep your jars. Make sure they are warmed up and clean.Put a few small bits of garlic scapes, bunches of slivered onions, and radishes into the warmed up jars.Really pack them into the jars - like the opposite of what you should do with a washing machine.The garlic scapes are strong and don’t mellow out as much, but the onion does. Keep that in mind with your pickle ratios.Pour your boiling mixture over the veggies into the jars so they cover the veggies and put the lid on (carefully, the jar will be hot).Let cool to room temperature on your counter and, then, put the jars in your fridge for at least 6 hours before consuming.

What next?

These pickles are great on hot dogs, burgers, tacos, and make an excellent little gift.My favorite way of eating them is on a piece of home-baked sourdough bread with peanut butter. Don't knock it till you try it.
No need to discard the pickle juice. Take a cold shot of it after a hot workout in the summer to replenish electrolytes!

Anything Goes Risotto

Member Shannon Abbot brings us a flexible & forgiving risotto method, perfect “anything goes” recipe for anything that might show-up in the CSA box!   Requires less work than a traditional risotto, but is just as delicious. There’e even an option at the end for stuffing peppers with risotto, a perfect idea as we transition from late summer vegetables into cooler fall weather!

Late Summer Harvest, No-Fuss Risotto

Vegetarian (Vegan option), Side Dish or Entrée

*Adapted from the Rebar Modern Food Cookbook, by Audrey Alsterberg and Wands Urbanowicz.

Ingredients

·       3 tbsp Olive Oil

·       1 Large Onion, diced

·       6 garlic cloves

·       ½ tsp red chili flakes (or more, if you like it hot)

·       2 tsp salt (optional)

·       1 tbsp chili powder (optional)

·       2-4 tbsp dried herbs of choice (paprika, thyme and oregano are nice options)

·       2 large peppers, diced

·       1 chili pepper or jalapeño, diced (optional)

·       4 medium tomatoes or 8-10 small tomatoes, roughly chopped

·       1 ¼ cup arborio rice

·       3 cups vegetable stock, warmed

·       ½ lb. green beans, trimmed and cut in 1-inch lengths

·       1 bunch fresh herbs and/or spinach

·       1 cup aged Parmesan cheese (easily omitted for vegan option)

Instructions

1.     Heat olive oil in large pot or skillet, sauté onion until translucent.  Add garlic, chili flakes, garlic and salt, and sauté until soft but not browned.

2.     Add spices, herbs, peppers and tomatoes.  Cover and reduce heat to low, 10 min.  Stir in the arborio rice and stir well.

3.     Add the warmed stock to pan, cover and cook on low for 30 min., until all the liquid has been absorbed.

4.     Meanwhile, steam or blanch the green beans.  (HINT – you can also throw in asparagus, broccoli, etc.  Just give a quick blanch first).

5.     Stir blanched veggies and fresh herbs into the rice mixture.  Season with salt and pepper, stir in cheese if using.  Serve along side your favorite protein, or with a big green leafy salad, or just straight out of the pot.

Go all Out

The Rebar Cookbook recommends stuffing the completed risotto into hollowed-out sweet peppers, top with more cheese (e.g., feta), and baking until the peppers are tender and the cheese is melted.  Sprinkle with toasted pine nuts and serve with corn on the cob and chili-lime butter.