Friday, June 17, 2016

Bags for Friday, June 17th

In addition to the fresh greens, kale, cilantro, spring onions, nettles and a dozen fresh organic eggs from Blake Family Organic Farms, we have something new for you this week - horseradish leaves.

You're going to love these things! They are similar to kale and arugula, but with a pleasantly bitter, peppery flavor. 

Horseradish leaves can be used in both raw and cooked preparations. Young tender leaves can be added whole to salads or minced and incorporated into salad dressing. Young leaves can also be used to make lettuce wraps, dolmades or in lieu of seaweed in sushi rolls. Combine with basil when making pesto or other sauces to add a peppery kick. Leaves can be steamed, sautéed or stir-fried. Older horseradish leaves can be chopped and added to soups or cooked with other leafy greens such as kale and cabbage. 

Here's a salad we know you're going to love!

  • 1 bag of Kitchen Table kale, washed
  • 1 large horseradish leaf, shredded
  • 1 avocado, mashed
  • 1 tbsp tamari or soy sauce
  • 2 tbsp extra-virgin olive oil
  • 1/2 tbsp cumin
  • 1/4 lemon, juiced
  • 1/4 tsp salt
  1. In a large bowl, combine all the ingredients and massage with your hands for 1 minute to break down the tough fibres of the kale.
  2. Serve just as it is, or add some additional chopped veg if you like, such as tomatoes, cucumber, grated carrot or beetroot, or sprinkle on some sprouts if you have some.

Thanks for supporting Kitchen Table CSA and giving us the opportunity to provide you with top-shelf organic foods!

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