November 16, 2018
CSA Week 30
The last week always sneaks up on us, and its always bittersweet. We are quite ready for the slower pace of winter, and humbled by the support of the community. It keeps us excited for next year!
Kale Salad with quick pickle radishes
- 1/2 cup white wine vinegar
- 1/4 cup sugar
- Kosher salt
- 1 (6-ounce) watermelon radish (can substitute regular radishes)
- 1 (8-ounce) bunch kale
- 2 tablespoons
extra virgin olive oil
- 1 tablespoon toasted pumpkin seed oil
- 1 teaspoon lemon juice
- 1 teaspoon fresh thyme leaves
- Freshly ground black pepper
- 1/4 cup pumpkin seeds, toasted
In a medium bowl, combine vinegar, sugar, and 1 teaspoon salt. Thinly slice the radish using a mandoline or chef's knife, add to the bowl, and stir to combine, making sure the slices are well coated. Let stand at least 30 minutes or refrigerate up to a day before serving.
Wash the kale and pat off excess water. If the center stems are tender enough to eat, simply trim the bottom inch or two. If the center stems are thick or tough, cut or tear them out and discard or save for another dish. Slice the leaves crosswise into 1/4-inch-wide ribbons.
In a large bowl, combine olive oil, pumpkin seed oil, lemon juice, thyme, a generous grind of black pepper, and a little salt. Add the kale and use your hands to massage the dressing into the leaves until they soften and wilt.
Drain the radishes. Toss with the kale - OR - arrange the slices on individual plates and place the kale on top. Garnish with pumpkin seeds and serve.
Daikon Radish Chips
- 1 Daikon radish, sliced thinly (a mandolin will yield the best results)
- Olive oil spray
- Coarse sea salt, fresh ground pepper, garlic powder, to taste
1. Preheat broiler. Spray a baking sheet with olive oil and lay the radish slices down. Spray the tops with olive oil. Broil for 5-8 minutes until just beginning to brown. Flip and broil second side 5-8 minutes. Season with salt, pepper and garlic powder.