Our CSA Share: 1.9.15

Now that the holidays are over, our CSA from In Good Heart Farm is back. Yay! Take a look below at what we got this week.

Our CSA share this week | Grabbing the Gusto

Tatsoi

If I pick up scallops at the seafood market, I might make something like this recipe from Cooking Light: Sea Scallops with Sautéed Tatsoi and Bacon.

Otherwise, this idea intrigues me: Swiss Chard Salsa Verde from Bon Appetit. I’ll replace the chard with tatsoi. They recommend putting it on fish, chicken or pasta. I can do that.

Cabbage

I’ve been seeing a lot of recipes for deconstructed cabbage rolls lately. I love this idea because I’ve never been inspired enough to make cabbage rolls. If I go this route with cabbage, I’ll start with this recipe from Kalyn’s Kitchen.

Black radishes | Grabbing the Gusto

Black Radishes

Underneath the dirty-looking, rough skin of…