Technically this is Whole Foods CSA week 4 pick up, but I am just now getting to my recap the day we are picking up our week 4 so look for a post on week 4 in the next day or so.
This post was created in partnership with Whole Foods. I am participating in a 10 week CSA in exchange for sharing my experiences and/or recipes I create. All opinions are my own.
Week 3 Whole Foods CSA Bag
- Lacinato Kale
- Dandelion Greens
- Red Potatoes
- White Cucumbers
How to Use It
Rhubarb – Hands down, my favorite way to use rhubarb is this Strawberry Rhubarb Goat’s Cheese Pie. Sweet and tart strawberry rhubarb pair beautifully with goat’s cheese. The goat’s cheese offers just a hint of flavor without overwhelming and just a touch of creaminess.
Lacinato Kale – If you love all things tie-dye then you definitely want to try this fresh strawberry mango kale smoothie. Isn’t it gorgeous?
I used the other half of the lacinato kale to make a fennel, kale, shallot, and bacon dish. I sautéed everything in a little olive oil and added a pinch of salt. So so very good.
Radishes – I love eating radishes with just a bit of salt and pepper on them. However, I sliced them thinly and put them on a mixed greens salad with quinoa, blueberries, and balsamic dressing. It was a family hit. SCORE!
Dandelion Greens – This Potato, Sausage, and Pea dish is an old family favorite. I swapped the peas for dandelion greens for a change up. The bitter greens worked beautifully with spicy andouille sausage.
Red Potatoes – My favorite kind of potato! I quarter these, then shake them in olive oil and sprinkle on parsley, crushed red pepper, rosemary, salt, and pepper, then roast them in a 400 degree oven.
Parsley – See above. I also have quite a bit left and am going to experiment with a summery pesto.
Kohlrabi – I still need to use this.
Cauliflower -Roasted just like the red potatoes.
White Cucumbers – I sliced them thin and pickled them with one thinly sliced shallot, 1 cup apple cider vinegar, 1 teaspoon salt, and 1/4 teaspoon pepper. They make a quick and easy side when you are grilling out, heading to a party, or just to snack on. I love these puckery cucumbers. They are a perfect summer dish.
Fennel – I have never worked with fennel before so I researched ways other people have used it, looked at recipes, and ended up sautéeing it with kale, shallots, and bacon. I am definitely going to be buying this more often. My picky husband even enjoyed it. The hearty flavor of kale, slight licorice of fennel, and salty bacon were a match made in foodie heaven.
What are you doing with your CSA or garden shares? Give us the dish in the comments below!