This morning I was freakishly excited to pick up my first CSA box of the season. I was so excited in fact that I was sort of stalking our drop site location. Well maybe not stalking. I would have to look up the true definition of stalking. You see, I was enjoying a bicycle ride through the neighborhood with my son. It was another first for the season. Just the two of us…pilot and co-pilot reacquainting ourselves with my bicycle and its baby seat. We were enjoying the beautiful cool breeze, warm sunshine, and working out the kinks of having a now much larger child on the back of my bike. So why not ride by a few times to see if the boxes full of the farm’s first bounty had arrived? If I’m being honest we may have cruised by more than a few times. Is stalking vegetables a crime?
When I finally caught farmer Tony unloading the boxes into the garage he might as well have been Santa Claus on Christmas morning! I couldn’t wait to open my new box of fresh veggies direct from the farm. It’s CSA season, baby! Let’s get this seasonal cooking thing going again.
Then, panic set in. I haven’t cooked with many of these vegetables in a long time. What will I cook? I haven’t written about cooking in a long time. What will I say? How did I make this happen last year? So as I began unpacking my box, I remembered these veggies. We met last year around this time. Hello again, Kohlrabi, Chinese cabbage, baby turnips, radishes, bok choy, rhubarb…time to get reacquainted.
It didn’t take long. First of the season…..maybe it’s a bit like riding a bicycle with baby on board (though he’s no longer a baby). You just need to get reacquainted and enjoy the ride.
How did our first ride go? We charred some Chinese cabbage on the grill.
We charred some scallions on the grill.
Then, along with some radishes we sliced them nice and thin. We tossed them in a dressing of dijon mustard, soy sauce, Worcestershire sauce, honey, olive oil, ground pepper and hot sauce. The result?
Spring. Seasonal. Goodness.
- One large head of Chinese cabbage washed, roots removed and cut length wise
- One bunch of scallions roots removed
- Five radishes sliced paper thin
- 1 Tbsp Dijon mustard
- 1 Tbsp Worcestershire sauce
- 1 Tbsp Soy sauce
- 1 Tbsp Honey
- 1 Tbsp Olive Oil
- Fresh ground pepper to taste
- Splash of hot sauce of your choosing
- Pan spray
- Servings: 2-4
- Difficulty: easy
To char the veggies:
Spray the cabbage and scallions with cooking spray (I used this method to minimize the amount of oil). On the grill over high heat, spread the cabbage out in larger portions. Let sit to char (about two minutes) then turn to char the other side. Repeat with scallions (they will take less time before turning). Remove from grill and let cool. Slice thin.
For the dressing:
Combine the dijon mustard, soy sauce, Worcestershire sauce, and honey in a bowl. Whisk in the olive oil. Season with pepper and hot sauce.
Toss everything together (don't forget the radishes) in a large bowl. Enjoy.