Serving Suggestions: Week 6

From Shana:

Here are some cooking ideas as we start to head into the “OMG, what am I going to do with all these veggies?!!!” part of the season!
Brick grilled whole chicken
For those of you who get chicken, we cook this every week that we get a fresh Griggstown chicken! It’s so much fun, so easy and delicious! And if you got fresh rosemary with your share- even better! We have ours with grilled zucchini (of which we have plenty these days!)
Curried Zucchini Relish (Joshua Stokes)
This is so tasty and a great use of all the zucchini we have!
2 lbs. zucchini, seeds removed and roughly chopped
2 shallots, roughly chopped
1 cup cider vinegar
1 tbsp curry powder  You could omit this if you want a regular relish
2 tsps sugar
1 tsp salt
Optional: fresh chili pepper
1. In a food processor, pulse the zucchini and shallots until it resembles a relish-like size. Put this mixture in your storage vessel. (Ideally a glass one)
2. In a pot heat the remaining ingredients just enough to dissolve the sugar and salt. Pour this hot brine over the zucchini.  Allow it to cool, put a lid on it and stow it in the back of the fridge.
Enjoy it on your next hot dog!  It’s also great in egg or chicken salad.
Kale Kimchi
This kimchi recipe is a great snack to have around.  It’s a stellar addition to a burger and acts a great condiment in a lettuce wrap. I list kale as the star ingredient, but just about any member of the cabbage family (or combination thereof) will work.  Including chard, kohlrabi, radishes, turnips, choys, mustard greens, collard greens, any type of kale and even Brussels sprouts.
1 Bunch of any variety of kale (ten good sized leaves) , stalks removed
1/4 Cup Korean chili paste (you should be able to find a variation on this at any Asian market)
3 inches Fresh Ginger, grated
2 cloves fresh garlic, grated
{you can add some cayenne if you like it hot}
1. In a bowl, combine the chili paste, ginger and garlic
2. Leaving the leaves in large pieces, give them a sprinkle of salt and a schmear of the kimchi paste on each side.
3. Stuff them tightly into a jar, close it, and stick it in the back of your fridge for a few weeks.

From Bob:

Still have leftover beets or radishes from last week?  I do and will be using these two recipes to help clean out the fridge:

I actually made the beet salad tonight and it was excellent.  Admittedly it was my first time making beets and I was a bit skittish but they were actually very good.  I paired tonight’s dinner with a lemonade to which I added mint (from my garden) and CSA rosemary.  You wouldn’t think of the rosemary as a welcome addition but it is – it lends a nice fragrant and herbal tone which balances the sweetness of the lemonade.

Unsure of what to do with those mondo-sized spring onions from this week’s pickup?  I found a good suggestion online: clean them well then slice in half lengthwise, leaving the root intact to keep it together, then liberally coat with oil and grill.  Definitely worth a try!

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