Today starts our CSA share. CSA, for those who don’t know, stands for Community Supported Agriculture. It means that at the beginning of the year you buy into a share in a farm’s harvest and then get a box of produce every week during that year’s harvest. You also have to work a little. In our CSA, you volunteer to work for the organization by helping out on the distribution end in some way, whether it be by manning the distribution center from time to time to transporting any leftovers to charitable organizations to any number of jobs. Part of the fun is that you really never know what you’ll get until it is posted online by the farm itself – in the case of the vegetables and some fruit, Golden Earthworm Organic Farm out in Jamesport, Long Island. The rest of our fruit share comes from Briarmere Farms in Riverhead. We’ve been a member of the Forest Hills CSA for three years now and absolutely love it. In this post and many to follow I’ll be writing about what we get and what I’ve done with it. It can be a wonderful challenge and sometimes you get to try things you’d have never tried if you were just walking through the produce section of your supermarket. It is awfully fun and it is great to know you are eating some of the very best food around.
The first thing I made with our haul this week was a recipe I found online that was a variation on a standard French child’s after-school snack. Breakfast radishes on toast with sweet cream butter and salt. Now as lovely as that is… the recipe that follows turned out to be a really nice variation.
French Breakfast Radish Bruschetta
adapted with thanks from Poor Girl Gourmet
1 tbs sweet cream BUTTER
1 tbs EXTRA VIRGIN OLIVE OIL
1 clove GARLIC, coarsely chopped
6 FRENCH BREAKFAST RADISHES, sliced thinly – green tops trimmed of their stems and cleaned well
2 1/2-inch slices of CIABATTA bread
additional sweet cream BUTTER for slathering onto the bread
freshly ground BLACK PEPPER
Heat the BUTTER and OLIVE OIL in a large saute pan over medium heat until the butter melts. Add the GARLIC and RADISH GREENS. Saute until greens are wilted, 2 to 3 minutes. Remove from heat.
Toast or grill the BREAD to desired doneness. Remove from the heat and slather that additional sweet cream BUTTER on the warm bread. Top each slice of bread with 1/2 of the RADISH GREENS. Arrange RADISHES over top of the radish greens, SALT and PEPPER to taste.
Serve along side a nice salad. I used some mixed salad greens we got in the CSA box tossed with a sliced macintosh apple, bacon and a bacon vinaigrette. If you are very good I’ll let you know how to make that. It went VERY nicely with the white merlot that Bella Vita Vineyards out in Peconic, Long Island. Hmm… that made it a fairly (not completely) locavore style meal, didn’t it?
EDIT: And speaking of farms… check this out. What if the White House Garden was planted with subsidized crops?